• 6servings
  • 30minutes
  • 329calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour , plus

  2. 1 tablespoon all-purpose flour

  3. 1/4 cup sugar , plus

  4. 2 tablespoons sugar

  5. 1/8 teaspoon salt

  6. 1/2 cup unsalted butter , softened

  7. 2 large eggs , lightly beaten

  8. 1 cup fresh raspberry

  9. 1 cup fresh blackberry

  10. 1/2 cup blueberries

  11. 1 tablespoon fresh lemon juice

  12. 1 tablespoon turbinado sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F 2 Make the dough -- Combine 1 1/4 cup flour, 1/4 cup sugar and salt in a large bowl. Form a well in the center of the dry ingredients and place the butter and 1 egg in the well. Using your hands mix the ingredients into soft pliable dough. Form it into a 4 inch disk and place it on a lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment paper on a baking sheet, cover the dough in plastic wrap, and chill for 10 minute 3 Make the Crostata: Un a small bowl mix renaining flour and sugar and set aside. Remove the dough from the fridge and evenly spread the flour and sugar mixture on the dough leaving a 1-inch winde border arroung the edge.Place berries on top of the mixture and sprinkel with lemon juice. Fold the 1 inch border over the edge of the top of the berries to form a 9 inch Crostata.

  2. Bake the Croatata: Lightly brush the top of Crostatat dough with remaining beaten egg and sprinkle with terbinado sugar if desired. Bake on the middle rack of the oven for about 35 minutes. Remove form oven and slide Crostata with the parchment paper onto a wire rack.

  3. Cool for 1 hour. Serve warm or at room temperature with vanilla icecream!

  4. Enjoy!


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