Nancy Silverton's Mixed Berry Crostata
From Nancy Silverton of Los Angeles' Mozza. A combination of regular all-purpose and cake flours ensures a flaky structure and tender crumb. Clipped from the Orlando Sentinel, the tag line was, 'Master this tart, conquer the dessert world". So obviously it got my attention!
INGREDIENTS
NutritionCrostada dough
- 1 1⁄2cups all-purpose flour
- 3⁄4cup cake flour
- 3tablespoons granulated sugar
- 1⁄2teaspoon salt
- 3⁄4
- 2tablespoons ice water
- 1tablespoon vanilla extract
Crostata
- 3
- 5teaspoons sugar
- 1tablespoon cornstarch
- 1tablespoon coarse sugar
DIRECTIONS
- For crostata dough: Combine flours, sugar and salt in an electric mixer or food processor. Distribute the butter over the top; mix or pulse until the butter is thoroughly incorporated and the mixture resembles moist cornmeal.
- Combine the ice water and vanilla; sprinkle over the top of the dough. Mix until the dough comes together and pulls cleanly away from the sides of the bowl.
- Remove the dough from the bowl; flatten it into a disk. wrap in plastic wrap; refrigerate until ready to use.
- For crostata: Heat oven to 400 degrees F. Toss together the berries, sugar and cornstarch in a medium bowl; stir gently until well coated. Set aside.
- Roll the crostata dough out on a lightly floured surface to a roughly 16-inch diameter circle. Leave it a little thick; the added texture is better. Transfer the dough to a cookie sheet. Place the fruit mixture in the center. Distribute fruit in a low mound, leaving a 2-inch border.
- Fold the edges of the dough over the fruit to form a 6-sided tart, with the fruit showing in the center. Fold one edge over, then fold the second edge over, pleating the dough as necessary and pressing firmly on the pleat.
- Lightly brush the dough with a little water; sprinkle with coarse sugar. Bake until the crust is brown and the fruit is soft and thickened, 30 to 35 minutes. Rotate the crostata halfway through baking for even coloring. Cool 10 minutes before cutting.