Upside Down Berry Crostada

Total Time
2hrs 10mins
Prep 30 mins
Cook 1 hr 40 mins

From Giada De Laurentiis - Everyday Italian...yummy!

Ingredients Nutrition

Directions

  1. To make the crust, combine the flour, 2 tablespoons sugar, lemon zest, and salt in a food processor and pulse to blend.
  2. Add the butter and pulse until the mixture resembles a coarse meal.
  3. Add the ice water, 1 tablespoon at a time, and pulse until moist clumps form.
  4. Gather the dough into a ball then flatten into a disk.
  5. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
  6. Preheat the oven to 400°F.
  7. Stir together the berries, lemon juice, 2 tablespoons sugar and cornstarch in a 10-inch diameter round baking dish.
  8. Roll out the crust to a 14-inch diameter circle.
  9. Place the crust over the berries in the baking dish.
  10. Fold the crust over itself until it fits just inside the baking dish.
  11. Cut a 2-inch slit in the center of the dough.
  12. Bake until the crust is golden and the berries are bubbly, about 40 minutes.
  13. Meanwhile, whip together the mascarpone, heavy cream, and honey.
  14. Cover and reserve in the refrigerator until ready to serve.
  15. To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone.

Reviews

(2)
Most Helpful

This was an ok dish. I didn't like the crust very much but the mascarpone topping was delicious. I will use my own crust recipe next time.

playingw/flavors February 13, 2008

I saw this prepared on Everyday Italian recently and just had to try it.....and boy, am I glad I did! Fabulous and highly recommended. I will definitely be making this again.

Cook4_6 January 06, 2008

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