Well, yeah….it doesn’t exactly look like a rustic crostata. It was supposed to. Really. But I ran into a problem which I frequently encounter-the dough stuck to my board once I rolled it out. I’ve seen it done dozens of times by Sarah Moulton and The Barefood Contessa. They lay down flour, roll out the dough then wrap it around the rolling pin and transfer it. Looks easy, right? Well, not for me. After scraping my dough up after I carefully rolled it out to 1/8″ thickness, I decided that the “if at first you don’t succeed, try, try again” was for people who have more patience than me!
I trotted out my tart pan and pressed the dough in, and my crostata is, well, more of a tart. But I’m sticking to my guns and calling this recipe Cherry Berry Crostata because I bet many of you have better dough rolling skillz and can pull off making this into a freestyle and more rustic crostata, (inwhich case you would just plop the filling in the middle of the dough and fold the edges over and bake on parchment paper). Or-use a tart pan. Either way, it tastes fantastic! And, you can use any berry or combination of berries and stone fruits you wish.
Cherry Berry Crostata
1 cup flour
2 tablespoons sugar
pinch of salt
1 stick cold butter, cut into 8 pieces
3 tablespoons ice cold water
4 cups fruit-I used cherries and raspberries
2 tablespoons flour
2 tablespoons sugar
1/4 cup sugar
1/4 cup flour
1/2 stick cold butter cut into 4 pieces
1/3 cup apricot preserves
Add the flour, sugar and salt to a food processor fitted with a steel blade. Pulse 4-5 times to combine. Add the butter and pulse 12-15 times until the butter and dry ingredients come together into pea-size pieces. Run the food processor on continuous and add the ice water through the feed tube. Stop the processor when the dough just comes together.
Turn the dough out onto a floured board and roll it into a ball. Flattent the dough into a disk and cover with plastic wrap. Refrigerate the dough for at leas an hour, or over night.
Preheat oven to 450 degrees.
Roll the dough out onto a floured board into an 11 inch round. Transfer dough to a 10-inch tart pan that has been treated with non-stick baking spray. If your dough sticks, as mine did, and you can not pick it up easily to transfer it, just press the dough evenly into the tart pan.
Blind bake the dough in the oven, on middle rack, or 8 minutes.
For the filling, combine the fruit, flour and sugar. Combine to coat evenly. Allow to sit while dough is baking.
For the topping, pulse the flour, sugar and salt in a food processor 5-6 times to combine. Add butter and pulse until it is crumbly and will hold together when it is pinched
Pour the fruit into the baked dough. Pinch off topping and dot the top of the pie. Bake on middle rack of oven for 20-25 minutes. allow to cool for 10 minutes. Heat preserves over medium heat until it becomes loose. Brush preserves over top. Serve warm or at room temperature.
Serve with fresh whipped cream that has been flavored with 1 teaspoon of almond extract (if you are using cherries, otherwise omit), powdered sugar and lemon zest.