Blackberry Crostata

19 Jun

I was the delighted recipient of a nice batch of freshly picked wild blackberries, courtesy of my father-in-law.  It is an annual tradition of his.  He goes every year and scours out the best wild blackberries in LBL.  He has found several different patches and makes the annual trek to keep our freezers stocked until the next blackberry season.  I’ve only used blackberries in cobblers until today.  Since we enjoyed the blueberry crostata I tried recently, I decided to substitute blackberries.  It was delicious!  I made a few minor adjustments to the recipe.  I doubled the flour and the sugar that is mixed into the berries because blackberries tend to be more tart and somewhat juicier than blueberries.  The result was a family pleaser.  Again, you must serve this warm with a scoop of vanilla ice cream (I’m saying that a lot lately!)

Ingredients for the filling:

2 heaping cups fresh blackberries (or use frozen if fresh aren’t available)

2 heaping Tablespoon flour

2 heaping Tablespoon sugar (or more if you aren’t topping with ice cream or if you desire a sweeter filling)

1/2 teaspoon cinnamon

2 Tablespoons butter

Ingredients for the crust:

2 1/4 cups all-purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup butter refrigerated, cut into chunks ( do not substitute margarine)

1/2 cup shortening

1/3 cup ice water (you may not use the full amount)

Directions:

To make the crust, fit a food processor with the steel blade and add the flour, sugar, and salt to the work bowl.  Pulse for a few seconds to combine.

Add the shortening and the cubed butter to the work bowl.

Pulse to combine until mixture resembles coarse crumbs.

Add the ice water, a little at a time with the machine running until the dough pulls together in a mass.  You might not use all the water (I didn’t).

Remove the ball of dough from the food processor and place on a square of wax paper.

Gently shape it into a disc and place another sheet of wax paper on top.

Pat out into a thick disc and wrap the wax paper up and around the edges and place in the refrigerator for at least 30 minutes.

After 30 minutes, remove the dough from the refrigerator and roll out between the two sheets of wax paper to form a circle  until it is approximately 1/4 inch thick.  Your circle does not have to be perfect, remember it’s supposed to look rustic and free formed!

Line a baking sheet with parchment paper.  Peel the wax paper off of one side of the dough.  Gently lay the uncovered side down on the parchment on the baking sheet.   Peel the other wax paper off.

In a medium bowl, combine the blackberries, flour, sugar, and cinnamon.  Toss it with a spoon a few times to combine.

Pour the fruit mixture into the center of the dough circle.

Gently pull up the sides of the dough, one section at a time up and around  the blackberry filling to hold it in place.

Sprinkle the additional 2 Tablespoons of sugar over the folded edge of the crostata.  I used the large granular sparkling sugar.  It was a nice touch, but regular sugar is just fine too.

Oops I almost left out the butter, if you forget like I did, just put it on top of the berries, it’ll melt down into the crostata and all will be well.

Bake at 400 degrees for 30 minutes or until the crust is golden brown and the fruit is bubbly.

Slice into wedges and serve warm with a big scoop of vanilla ice cream.

Blackberry Crostata (printer friendly version with no pictures. Highlight and print selection)

Ingredients for the filling:

2 heaping cups fresh blackberries (or use frozen if fresh aren’t available)

2 heaping Tablespoon flour

2 heaping Tablespoon sugar (or more if you aren’t topping with ice cream or if you desire a sweeter filling)

1/2 teaspoon cinnamon

2 Tablespoons butter

Ingredients for the crust:

2 1/4 cups all-purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup butter refrigerated, cut into chunks ( do not substitute margarine)

1/2 cup shortening

1/3 cup ice water (you may not use the full amount)

To make the crust, fit a food processor with the steel blade and add the flour, sugar, and salt to the work bowl.  Pulse for a few seconds to combine.

Add the shortening and the cubed butter to the work bowl.

Pulse to combine until mixture resembles coarse crumbs.

Add the ice water, a little at a time with the machine running until the dough pulls together in a mass.  You might not use all the water (I didn’t).

Remove the ball of dough from the food processor and place on a square of wax paper.  Gently shape it into a disc and place another sheet of wax paper on top.  Pat out into a thick disc and wrap the wax paper up and around the edges and place in the refrigerator for at least 30 minutes.

After 30 minutes, remove the dough from the refrigerator and roll out between the two sheets of wax paper to form a circle  until it is approximately 1/4 inch thick.  Your circle does not have to be perfect, remember it’s supposed to look rustic and free formed!

Line a baking sheet with parchment paper.  Peel the wax paper off of one side of the dough.  Gently lay the uncovered side down on the parchment on the baking sheet.  Peel the other wax paper off.

In a medium bowl, combine the blackberries, flour, sugar, and cinnamon.  Toss it with a spoon a few times to combine.  Pour the fruit mixture into the center of the dough circle.

Disperse the two Tablespoons of butter over the blackberry mixture.

Gently pull up the sides of the dough, one section at a time up and around  the blackberry filling to hold it in place.

Sprinkle the additional 2 Tablespoons of sugar over the folded edge of the crostata.

Bake at 400 degrees for 30 minutes or until the crust is golden brown and the fruit is bubbly.

Slice into wedges and serve warm with a big scoop of vanilla ice cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: