During our week off of school in February, Mark and I had plans to have tea with his Gran. I wanted to bring a treat and I’ve been dying to make these berry crostatas for a while now, I just have never really had an occasion for them. This tea party was the perfect excuse to finally bake these.
I was amazed at how simple these were to make, and how delicious they were. I used frozen berries because that was what we had, but they still turned out delicious. The only problem was (and you can probably tell from the pictures) that the juice from the berry filling started to leak out. It’s a good thing I made these before we headed over to her place, otherwise I’m not sure how soggy it would have gotten!
I definitely recommend serving these immediately, so you can fully appreciate the warm, buttery crust and the delicious berry filling 🙂
Mixed Berry Crostatas
1 cup sugar, divided
2 cups all-purpose flour
¼ tsp. salt
1 cup (2 sticks) cold butter, cut into small pieces
4 tbsp. ice water
1-1½ cups berries (I used blueberries, blackberries and raspberries)
1 large egg yolk, lightly beaten with 1 tbsp. milk
To make the crust, combine ½ cup of the sugar with the flour and salt in the bowl of an electric mixer. Mix briefly to blend. Add in the butter pieces and mix on low speed until the mixture resembles coarse crumbs and the largest butter pieces are the size of peas. (This can also be done with a food processor or by hand with a pastry cutter.) Add the ice water 1 tablespoon at a time, mixing on low speed until the dough comes together. Form into a ball, wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 450˚ F. Divide the dough into 6 equal pieces. Form each into a ball. On a lightly floured work surface, roll out each dough piece into ¼-inch thick rounds. Transfer the rounds to a baking sheet lined with parchment or a silicone baking mat. Add about ¼ cup of berries into the center of each dough round, leaving a 1½-inch border around the edge. Fold the edges up around the fruit, pinching as needed to keep the dough in place. Generously sprinkle the remaining sugar over the top of the fruit. Brush the edges of the crusts evenly with the egg wash.
Bake for 12-14 minutes, until the crust is light golden brown. Cool for no more than 10 minutes on the baking sheet, then transfer to serving plates. Serve warm with vanilla ice cream as desired.
Source: Annie’s Eats