Christopher Kimball’s Three-Berry Crostata

Ingredients

• 1.5 cup all-purpose flour (For the pastry crust)
• 2 tbsp granulated sugar (For the crust)
• 0.5 tsp fine salt (For the crust)
• 12 tbsp unsalted butter (Cold and cut into cubes; do not allow the butter to soften)
• 0.25 cup ice water (Add only as needed to bring the dough together)
• 1 cup raspberries (Fresh; blackberries or blueberries may be substituted)
• 1 cup blackberries (Fresh)
• 1 cup blueberries (Fresh)
• 0.33 cup granulated sugar (For the berry filling and for dusting the pastry)
• 1 tsp lemon zest (Finely grated; orange zest may be substituted)
• fine salt (A pinch, for the berry filling)

Steps

1. 1

   Place the flour, 2 tablespoons of sugar, and ½ teaspoon salt in a food processor. Pulse briefly to combine.

2. 2

   Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. 3

   Add the ice water a little at a time, pulsing just until the dough begins to clump. Do not overmix.

4. 4

   Turn the dough onto a lightly floured work surface and press it together into a disk. Wrap and refrigerate until chilled and firm, about 30 minutes.

5. 5

   Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

6. 6

   Roll the chilled dough into a roughly 12-inch circle. Transfer it to the prepared baking sheet. If the dough becomes soft at any point, refrigerate it on the baking sheet until firm.

7. 7

   Combine the raspberries, blackberries, blueberries, ⅓ cup sugar, lemon zest, and a pinch of salt only after the dough has been rolled and is ready. Toss gently so the berries remain intact.

8. 8

   Mound the berry mixture in the center of the dough, leaving a border of about 2 inches. Fold the uncovered dough up and over the berries, pleating it loosely around the filling.

9. 9

   Sprinkle the exposed pastry with a little additional sugar. Refrigerate the assembled crostata briefly if the dough has softened.

10. 10

    Bake until the crust is deeply golden and crisp and the berry juices are bubbling, about 30 to 35 minutes.

11. 11

    Cool the crostata on the baking sheet for at least 30 minutes so the juices can settle. Serve warm or at room temperature with ice cream, gelato, or lightly sweetened whipped cream.

Notes

The source states a total cook time of about 2 hours, including cooling, with 40 minutes of active time plus cooling. Keep the butter refrigerated until it goes into the food processor. Do not mix the berries with sugar until the dough is rolled and ready, because the sugar will draw out their juices. The source specifically recommends raspberries and suggests substituting blackberries or blueberries; orange zest may replace lemon zest. The precise ingredient list and detailed method were not visible because the recipe is behind a membership paywall, so the ingredient quantities and several method details are reconstructed estimates from the visible description and standard crostata technique.

Nutrition per serving

• dessert
• tart
• fruit dessert
• baked
• rustic
• summer
• vegetarian