Sponsored by Cronig’s Markets
This is a magical time of year when fresh berries are grown not only in the U.S., but also regionally and locally. Cronig’s Markets are bursting with fresh sweet berries, and the possibilities for desserts are endless, from crumbles to shortcakes to pies. If you really want a dessert with berries as the star, consider a simple crostata — a rustic, beautiful open-face tart. This Berry Crostata recipe focuses on naturally sweet fruit adding very little sugar. Feel free to add more if you crave more, but if you really want to taste the berries of the season, trust this recipe.
Berry Crostata
The Crust
1 cup all-purpose flour, plus more for dusting (King Arthur preferred) 2 Tbsp. sugar ¼-½ tsp. kosher salt. (Use ¼ if using salted butter, ½ if using unsalted) 1 stick of very chilly butter, cut into slices 2-3 Tbsp. ice water
Preheat the oven to 425°. For the crostata crust, add the flour, sugar, and salt in a food processor fitted with a steel or dough blade. Pulse to combine. Add the cold butter slices, a few at a time, and pulse until butter and flour combine; it should be consistent but chunky. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together as a clump. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the fridge for an hour or freezer for 30 minutes.
The Filling
¼ cup sugar Grated rind of 1 lemon 2 Tbsp. lemon juice 2 Tbsp. cornstarch 4 cups fresh blueberries 1 cup raspberries 1 egg, beaten with a splash of water
Combine the first four filling ingredients. Fold in 4 cups fresh blueberries, 1 cup raspberries. Beat the egg with a splash of water to use for brushing on the crostata dough.
Remove the cool disk of dough, tossing out the plastic wrap. Add to a piece of lightly floured parchment paper on a flat surface. With a flour-dusted rolling pin, carefully roll the dough out into a 9-11 inch circle. Carefully add rolled dough to a sheet pan. Add berry mixture to the center, moving towards the outside leaving a 2-inch border. Do not overfill; you may have some leftover, it can vary depending on berry size. Fold the 2-inch border edges of the dough up to tuck the berries in, pinching them together. If there are splits or cracks, you can dip your finger in water to seal them up. Take the beaten egg wash and paint the edges with a pastry brush. Transfer the crostata to a baking sheet pan lined with parchment paper, or foil. The crostata will spill over. Bake for 25-30 minutes, until the crostata crust is golden brown. Let cool for at least 20 minutes. Serve with whipped cream or vanilla ice cream.
