Tim Cushman's Tuscan Crostata with Berries
Preparation: 15 min.
Cooking: 20 min.
Total: 35 min.
- 1 Lb strawberries
- 1/2 Lb blueberries , or raspberries, or mixture of both
- 2 Tbsp granulated sugar
- 2 Tbsp decorative sugar , large crytals
- 3 Tbsp unsalted butter , cold
- 1 Cup flour
- 4 Tbsp sugar
- 7/8 pinch salt
- 2 Tbsp ice water
Rinse, drain and hull strawberries. Cut into thick slices. Rinse and drain blueberries or raspberries.
Roll out Crostata Dough (see below) on lightly floured surface or parchment paper to a circle about 10 inch in diameter, about .125 inch thick. Gently fold dough into quarters and transfer to oiled, nonstick baking sheet or pizza pan. (If using parchment just slide dough circle on the parchment right onto the baking sheet.)
Mound berries in center of dough and sprinkle with the granulated sugar. Gently fold the dough up toward the center of the berries, creating an edge about 3 inches wide, pleating dough evenly as you fold around the circle. Sprinkle the dough with the sugar crystals, gently pressing crystals onto the dough if necessary.
Bake on the center rack of a preheated 475 ℉ oven until crust is rich, golden brown, about 20 to 25 minutes. Let cool briefly, then gently run spatula or turner under crostata to loosen and slide on to serving plate. Cut wedges to serve, top with ice cream or whipped cream, and additional berries, if desired.
To prepare Crostata Dough: Cut butter into small chunks and place in food processor bowl fitted with metal or plastic blade. Add flour, sugar and salt. Pulse 8 to 10 times, until butter is well dispersed in very small pieces. With motor running, add water, a tablespoon at a time, adding only to enough to create a dough that holds together. Turn dough out onto plastic wrap or waxed paper and pat into a flat circle. Wrap tightly and refrigerate about one hour, or freeze about 15 minutes, for easier handling.