Diary of a Foodie

Thursday, May 29, 2014

Blackberry Crostada

Summer is quick approaching, and with that surge of heat, berries, vegetables and fruit are ripening. Berries are one of my favorite things of summer. I eat them for virtually every meal. This is a quick and easy dessert you can make in just a few minutes and everyone will love it.

You can easily substitute other fruits, such as, blueberries, raspberries, peaches, rhubarb, plum, nectarines. Adjust sugar  based on ripeness of your fruit.

Blackberry Crostada


2 1/2 c flour
1 1/2 sticks COLD butter, cut into small cubes
1/2 c white sugar
1/2 tsp salt
UP TO 1/2 c ice water

In a food processor, add flour, butter, sugar and salt and pulse until butter is in pea-size pieces. With food processor running, remove center fed tube and add ice water very slowly, stopping when dough starts to come together. Remove from food processor and wrap in plastic wrap and chill in fridge for at least 30 minutes.

TIP: Don't have a food processor? Use a fork or pastry cutter to "cut" butter into flour mixture and then add water slowly using the fork to mix it together.

Fruit Filling:

3 cups fresh OR frozen blackberries
2 TBSP corn starch
1/2 c white sugar (more or less depending on ripeness of fruit)
juice of 1/2 lemon

In a mixing bowl, pour lemon juice over berries and then sprinkle with the corn starch and sugar, using a spoon to mix all together, until all berries are coated.


Preheat oven to 400 degrees F. After dough has chilled, pour it out onto a floured surface. Roll dough to about 1/3 inch thickness, and into a 12-14 inch diameter. Move dough to a cookie sheet lined with a Sil-Pat mat or with parchment paper. Pour fruit into center of dough, leaving at least a 1-2 inch border. Crimp edges of dough up and around the fruit. Using a pastry brush, use 1 TBSP of milk and moisten all the edges of the crust and then sprinkle with about 1 TBSP sugar. Bake at 400 degrees F for 35-45 minutes, or until fruit is bubbling and crust is browned. Let cool slightly before eating. Serve with whipped cream or ice cream. (I sprinkled mine with powdered sugar when it was cooled)

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