Berry Crostata

Filling
4 cups fresh mixed berries (blueberries, raspberries, blackberries)
1 tart dough or Pillsbury Pie Crust
1/2 cup sugar
1 tbsp. flour
1 tsp. cinnamon

Lay tart dough in a large pie plate or baking sheet. Mix berries, sugar, flour and cinnamon together. Pile in the middle of tart dough and roughly pull up over the edges. and pinch to create a shell. Brush with egg or milk and sprinkle with sugar. Cook for about 30 minutes at 450 degrees or until filling is bubbly and crust is golden brown.

Tart Dough
2 1/2 cups flour
2 tbsp sugar
2 tsp salt
1 cup cold butter, cut into small pieces
1/4 ice water
1 tsp vanilla

Mix dry ingredients in food processor. Add butter and mix until pea size crumbs form. Add ice water and vanilla. Mix until a ball forms. Divide dough in half. Wrap and freeze or refrigerate to use next time. Chill the other dough mixture for at least 15 minutes. Place on lightly floured surface and roll out into a 13 inch round disc.

Fresh cherries are also very good.  Don’t forget to pit them!!!

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