Berry Crostata Recipe
Mick Klug Farm berries, vanilla gelato, raspberry caramel
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Ingredients
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Crostata Dough
Method
Assembly and Baking
Make the Crostata Dough
In a large bowl, combine flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Berry Filling
In a medium bowl, mix the berries with sugar, cornstarch, lemon juice, and vanilla extract. Let sit for about 15 minutes to allow the juices to develop.
Preheat the Oven
Preheat your oven to 375°F (190°C).
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
Fill and Fold the Crostata
Spoon the berry mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.
Bake
Bake in preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Serve
Let the crostata cool for 10 minutes before slicing. Serve warm or at room temperature with a scoop of vanilla gelato and a drizzle of raspberry caramel.