Crostata an Italian pastry, with a flaky butter crust filled with fresh
blackberries. Holy yumminess!
tart that you can easily serve at breakfast or as an afternoon treat.
back to Foodie Friday!
be sharing one of my favorite recipes with the friends and followers of Love
Bakes Good Cakes.
It is one of the reasons I miss working on the east coast, they have some
amazing bakeries. Oh, even thinking about them now, my heart and mind instantly
go to Boston. I literally would just fill up on things like these crostatas.
the last few years I started to make pastries, including my favorite Chocolate Croissants.
favorite to make, my Peach and Raspberry Crostata is my favorite, these
Blackberry Crostatas with a scoop of my favorite ice-cream and a pinch of
cinnamon is ranked right up there.
share this recipe.
or sound complicated, I literally made the dough in 10 minutes, the filling in 3
minutes and it took 18 minutes to bake. You literally can have these treats in
30 minutes. Now I like to let my dough rest in the fridge for 2 hours, making
the flaky layers. So I will make the crust before I leave for the gym and by
the time I come back it is ready to roll out and bake.
elegant. Your family and friends will think you spent hours in the kitchen.
for the holidays, my gift to you this holiday season. See you next month.
have this use white granulated sugar
medium mix bowl add flour, sugar and a pinch of salt and stir to combine.
separate bowl or cup, beat together egg yolks and water until well blended.
unsalted butter to flour mixture, using a pastry blender or 2 knives, cut the
butter into the flour until the mixture resembles coarse crumbles, with some
small pea-sized pieces. Gradually mix in the egg mixture using a fork. It will
be crumbly, use your hands to bring it together, it will moisten and the
mixture will start to clump together. If the mixture is still too crumbly and
not holding together when pressed, add an additional teaspoon of cold water.
this is not a wet dough, you do not want to add too much water.
dough into a thick disk, wrap with plastic wrap and place in the refrigerator
for 1-2 hours.
oven to 425 degrees.
medium sized bowl add fresh blackberries, juice from ½ lemon, and 4 teaspoons
of sugar. Stir together. Set aside.
the dough into 4 equal pieces, for your 4 crostatas. On a lightly floured
surface roll out the dough until 1/8 inch thick, repeat with remaining 3 pieces
about ½ cups of blackberries to the center of each piece of dough, evenly
distributing blackberry filling between each pastry leaving a 1 inch border
around the edge. Top with remaining fresh raspberries, about 6-8 on each. Bring
up the edges of the dough, pleating and folding as needed, to partly cover the blackberry
filling and leaving the center exposed. This is my favorite part, play around
and find what you like, each of mine come out a little different. Brush the
pastry with the melted butter and sprinkle the dough and blackberry center with
a metal spatula carefully place on to prepare pan, add remaining crostatas to
the pan and place in the oven to bake for 18-20 minutes. You can bake all of
them at the same time, on the same pan. Let it cool 10 minutes to allow center
to thicken, then serve on plate or in a small skillet with a dollop of
ice-cream. I like to specifically serve this with coconut gelato with a pinch
of cinnamon, seriously the most amazing combination ever!
loved this. It is great for a snack after school and fantastically beautiful for