Summer Berry Crostata
Hey Y'all,
I hope that everyone had a wonderful Memorial Day weekend. It was great here because we ended up going to my aunt and uncle's farm. I had such a great time and it was so relaxing. It was exactly what I needed to unwind from the last few weeks. We ended up cooking some great food as usual. There are many great cooks in my family!!! We ended up going to this antique shop that was called Furniture Farm in Bryan. I got old food tins and 1950's retro Chip and Dip server. They have got some really cute items and they are at a great price. Honestly can't wait to use the chip and dip server because it reminds me of Mad Men. On to the Summer Berry Crostata is so easy and delicious. You can make the pastry the day before and then finish it the next day.
The ingredients for the pastry are 1 cup flour, 1/8 cup superfine sugar, 1/4 tsp. salt, 1stick butter, and 3 tbsp. ice cold water.
The ingredients for the filling are 1 lb. strawberries, 1/2 lb. blackberries, 1/2 pint blueberries, 1 tbsp plus 1/4 cup flour, 1 tbsp plus 1/4 cup sugar, 1/4 tsp. orange zest, 2 tbsp. orange juice, 1/4 tsp. salt, and 4 tbsp. butter.
Using a food processor place the flour, sugar and salt. Pulse a few times till it is all blended. Add butter and pulse until batter is in the size of peas, about 15 to 20 times. Add the water to the pastry mixture and pulse but stop the machine before the dough comes together. Place pastry onto a well floured board and roll into a ball. Then flatten with a rolling pin and wrap in plastic wrap. Refrigerate for at least 1 hour. Roll the pastry into an 11 inch circle on a lightly floured surface. Transfer to a cookie sheet lined with parchment paper.
Clean all of your fruit. Slice the strawberries and place them in a bowl with the blueberries and blackberries. Toss them with 1 tbsp. flour, 1 tbsp. sugar, orange zest and juice. Placed the mixed fruit in the middle of the dough leaving about 1 inch border. Combine the flour, sugar and salt into the food processor. Add butter and pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit slightly. Bake at 450 for about 20 to 25 minutes. Let it cool for about 5 minutes. Serve with whip cream or ice cream and Enjoy!!!!!!
This is such an amazing dessert and it is something different from your everyday cobbler. I love the tartness that you get from the berries bust also the sweetness that comes through when cooking the berries down. The crust is nice and flaky. The crumble topping adds a wonderful crunch that is needed in this dish. This dish is great for any day of the week. It doesn't require to many ingredients and most of the time you have them on hand. I hope that your family and friends enjoy this dish as much as mine did. Next time I am going to show you a wonderful Spinach Salad recipe. It has bacon, onion, and egg. It is so light and refreshing and delicious. I hope that everyone has a wonderful day and see y'all next time.
I hope that everyone had a wonderful Memorial Day weekend. It was great here because we ended up going to my aunt and uncle's farm. I had such a great time and it was so relaxing. It was exactly what I needed to unwind from the last few weeks. We ended up cooking some great food as usual. There are many great cooks in my family!!! We ended up going to this antique shop that was called Furniture Farm in Bryan. I got old food tins and 1950's retro Chip and Dip server. They have got some really cute items and they are at a great price. Honestly can't wait to use the chip and dip server because it reminds me of Mad Men. On to the Summer Berry Crostata is so easy and delicious. You can make the pastry the day before and then finish it the next day.
The ingredients for the pastry are 1 cup flour, 1/8 cup superfine sugar, 1/4 tsp. salt, 1stick butter, and 3 tbsp. ice cold water.
The ingredients for the filling are 1 lb. strawberries, 1/2 lb. blackberries, 1/2 pint blueberries, 1 tbsp plus 1/4 cup flour, 1 tbsp plus 1/4 cup sugar, 1/4 tsp. orange zest, 2 tbsp. orange juice, 1/4 tsp. salt, and 4 tbsp. butter.
Using a food processor place the flour, sugar and salt. Pulse a few times till it is all blended. Add butter and pulse until batter is in the size of peas, about 15 to 20 times. Add the water to the pastry mixture and pulse but stop the machine before the dough comes together. Place pastry onto a well floured board and roll into a ball. Then flatten with a rolling pin and wrap in plastic wrap. Refrigerate for at least 1 hour. Roll the pastry into an 11 inch circle on a lightly floured surface. Transfer to a cookie sheet lined with parchment paper.
Clean all of your fruit. Slice the strawberries and place them in a bowl with the blueberries and blackberries. Toss them with 1 tbsp. flour, 1 tbsp. sugar, orange zest and juice. Placed the mixed fruit in the middle of the dough leaving about 1 inch border. Combine the flour, sugar and salt into the food processor. Add butter and pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit slightly. Bake at 450 for about 20 to 25 minutes. Let it cool for about 5 minutes. Serve with whip cream or ice cream and Enjoy!!!!!!
This is such an amazing dessert and it is something different from your everyday cobbler. I love the tartness that you get from the berries bust also the sweetness that comes through when cooking the berries down. The crust is nice and flaky. The crumble topping adds a wonderful crunch that is needed in this dish. This dish is great for any day of the week. It doesn't require to many ingredients and most of the time you have them on hand. I hope that your family and friends enjoy this dish as much as mine did. Next time I am going to show you a wonderful Spinach Salad recipe. It has bacon, onion, and egg. It is so light and refreshing and delicious. I hope that everyone has a wonderful day and see y'all next time.
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