Thursday, September 10, 2009

Mixed Berry Crostata

This was soooooooooo good. I would describe it as a cross between a pie and a tart. It may be time consuming to make, but who cares. It is so worth it!

recipe by ina garten, from her cookbook "barefoot contessa at home"
Mixed Berry Crostata
2 cups flour
1/4 granulated sugar or superfine sugar
1/2 teaspoon kosher salt
2 sticks cold unsalted butter (if using salted butter, cut out the salt)
6 Tbsp. (3 ounces ice cold water)
Place the flour, sugar, and salt in a food processor (I used my blender). Pulse a few times to combine. Add the butter and toss with your fingers or a spoon (much safer) to coat each cube of butter with the flour. Pulse 12 to 15 times, or at least until the butter is the size of peas. Leave the processor/blender motor on, and add the ice water through the feed tube all at once. Hit the pulse button to combine, but stop the processor/
blender just before the dough comes together. Turn the dough out onto a floured surface, cut dough in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least an hour. If you only need one dough, freeze the second disk.
The Filling (for one Crostata)
1 pound firm, ripe peaches, peeled
1/2 pound firm, ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour
1 tablespoon plus 1/4 cup granulate sugar
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced (if salted, don't use kosher salt)

Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper. Roll the pastry dough into an 11-inch circle on a lightly floured surface. (I had to lightly flour the dough too, it stuck to my rolling pin.)Transfer it to the pan.
For the Streusel: Combine 1/4 cup flour, 1/4 cup sugar, add the salt if using unsalted butter. You can use a food processor to pulse the mixture until mixed. Add the butter and pulse until the mixture is crumbly, then mix the rest by hand by rolling the dough between your fingers until it starts to hold together. You can also do this by hand, like I did, instead of using a food processor. Set aside.
For the filling: cut the peaches and plums into wedges and stir in with the blueberries. I used frozen mixed berries, thawed. Make sure if there are strawberries, to slice into 3-4 pieces first. Toss the fruit with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving about a 1 1/2-2 inch border.
Sprinkle the Streusel  evenly over the fruit. Gently fold the border of the pastry over the fruit, and pleat it to make an edge. I lightly brushed the dough edges with orange juice, I had som leftover juice from the orange I used.
Bake the crostata for 20 to 25 minutes, until the crust is golden and filling is bubbly and tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. This can be eaten warm, at room temperature or reheated. I stored mine in the refrigerator.

(Ok, fine, I posted this several days late. I actually made it on Monday. You caught me. I've been so busy this week.)


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