(other berries are easily interchangeable)
yields: 4 crostatas
- 1/2 cup unsalted butter (1 stick – chilled)
- 2 tablespoons granulated sugar
- 2 egg yolks (reserve 1 egg white for later)
- 1 cup flour
- 3 cups fresh marionberries
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons flour
- 2 tablespoons unsalted butter (for placing on top of the crostatas just before they go into the oven
1. Preheat oven to 375 degrees.
2. Using a food processor or your hands make the pastry. First, cream together the butter and sugar. Then add egg yolks and incorporate. Followed by the flour. Roll into a ball, wrap in ceran wrap and place in the refrigerator to chill for 30 minutes to an hour.
3. While waiting for the pastry to chill, mix together the filling and set aside to allow to the fruit to macerate.
4. After allotted time, remove the pastry dough and divide into 4 parts. Take out a baking sheet, line with parchment paper and spray with nonsticking spray. Roll out each of the 4 balls, place on the parchment, carefully drop about 2-3 tablespoons of filling into the center leaving an inch of dough surrounding the filling. You may use tartlet pans or free form it – either way works well. Fold the sides up like an envelope – they will go into one direction, partially laying on top of each other.
5. Place a few slices of the unsalted butter on top.
6. Using the remaining egg white and a pastry brush, brush the dough gently in order for it to brown beautifully while in the oven.
7. Place in the oven for 40-45 minutes or until the crust is golden brown.
Serve with ice cream or enjoy completely on its own.
4 thoughts on “A Fresh Rustic Berry Dessert”
Looks delicious. Its a good thing I don’t bake or I would be in trouble
This looks and sounds delicious!
well, guess its gonna be my little afternoon project! yummm!
I want to share an old French way to bake pies ( this dates to Medieval times ) and it is to bake them inside the piecrust.
There is this one favorite one that makes everybody drool like a Pavlov dog- slice boiled potatoes and stack them on a rolled piecrust, in the middle of it. Then layer some cottage cheese / sour creme / soft cheese of your liking, with red onions chopped inside, a helping of sea salt and black pepper. Layer the cheese and potatoes and finish with a thick slab of cheese. Then just lift up the piecrust and cocoon the deliciousness inside the pie. I can´t personally eat this because I´m allergic to dairy but sometimes I make it if a bunch of friends are coming. It´s satisfying and it never goes wrong. Another darling thing is the same way to make apple pie- in the crust. It will be insanely good, hot and looks all kinds of rustic and surpricing.
This method of baking a pie originates from the Southern parts of France, Medieval times.