Food | local | Laurie Wolf's Recipes

Laurie Wolf's Recipes: Blackberry Crostata

OPB | July 30, 2013 6:15 a.m. | Updated: March 27, 2014 10:56 a.m.

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Bruce Wolf

This is a simple rustic tart that friends, family and guests will love. I have made this dessert with all kinds of berries, as well as peach blueberry, raspberry nectarine and a cherry chocolate. Either use good-quality store-bought piecrust or your own favorite recipe. I will include my favorite, which is flaky and foolproof.

Blackberry Crostata

Ingredients (Serves 8)

  • 1 buttery pie crust, rolled to 11-inch circle*
  • 3 cups blackberries
  • 3 tablespoons granulated sugar
  • 4 tablespoons orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon grated orange rind
  • 1 egg, beaten
  • 1 tablespoon granulated sugar

Directions

Heat oven to 400 degrees.

  1. Place the rolled-out piecrust on parchment on a baking sheet. Place in the refrigerator while you prepare the filling.
  2. In a medium bowl combine the blackberries and sugar. In a small bowl combine the orange juice with the cornstarch and stir to combine. Add to the berries along with 1 tablespoon of orange rind.
  3. Place the berries on the piecrust leaving a two-inch border. Fold the crust over the berries pinching at about two-inch intervals. Brush the crust with the beaten egg and sprinkle with the sugar.
  4. Bake until the crust is golden brown and the fruit is bubbling, 25 to 30 minutes.

*  Double piecrust:  freeze half or make two!

Pie Crust

Ingredients

  • 2 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons granulated sugar
  • ½ pound cold unsalted butter, diced into ¼-inch pieces
  • 1 large egg
  • ½ teaspoon distilled white vinegar
  • 5 to 6 tablespoons ice water

 Directions

  1. In the bowl of a food processor fitted with the metal blade, add flour, salt and sugar and pulse to combine.
  2. Add the butter pieces and pulse until butter is the size of peas.
  3. Mix in egg, vinegar and a few tablespoons of the water. Add more water, a little at a time, until dough begins to hold together. Scrape the sides of the bowl a couple of times. Turn the dough out onto a work surface and press into a ball. Divide the dough in half. Flatten to disks and wrap in plastic wrap; refrigerate at least 1 hour or up to two days (or freeze).

 

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