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!
Provided by Epi Curious
Categories Tarts
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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Mitchy Mweene
[email protected]Nancy Silverton's Mixed Berry Crostata is a delightful dessert that is perfect for any occasion. The crust is flaky and buttery, and the filling is sweet and tart. I highly recommend this recipe!
Moudi Mchaik
[email protected]This crostata is a bit time-consuming to make, but it's worth it. It's a delicious and impressive dessert.
Paranjali Bista
[email protected]I made this crostata for a bake sale and it sold out in minutes!
Some Pne
[email protected]This crostata is a great way to use up leftover berries.
The You
[email protected]I'm not a baker, but I was able to make this crostata without any problems. It was a fun and rewarding experience.
khomotso sekonya
[email protected]This is my go-to recipe for crostata. It's easy to make and always turns out delicious.
zackkxxxYT
[email protected]I've made this crostata several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Adam Thon
[email protected]The crostata was a bit too dry for my taste.
Aon Mumtaz
[email protected]I'm not a fan of mixed berries, so I used all blueberries instead. The crostata was still delicious!
hassan koko
[email protected]The crostata was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbling. It was a perfect summer dessert.
Sharuk islam Antor
[email protected]I love this recipe! The crostata is always a hit at parties.
Akash Gil
[email protected]The crostata was a bit too sweet for my taste, but it was still very good.
Awaissaif Awaissaif
[email protected]This crostata is beautiful and delicious! I used a variety of berries, including strawberries, blueberries, raspberries, and blackberries. The crust is perfectly flaky and the filling is sweet and tart.
Tanvir Adhuri
[email protected]I'm not much of a baker, but this recipe was easy to follow and turned out great! The crostata was a hit at my potluck.
12 tushar
[email protected]This crostata was a delight to make and even better to eat! The crust was flaky and buttery, and the mixed berries were perfectly tart and sweet. I added a dollop of whipped cream on top, and it was the perfect finishing touch.