Mixed Berry Crostata

Recipe

Dessert
Mixed Berry Crostata

Primary Media

Open-faced berry crostada with pastry crust and almonds

User Rating

3.14 out of 5 stars
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28 ratings

Recipe Data

12
Servings
20min
Prep
1hr15min
Total

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    Description

    Tangy, succulent blackberries and blueberries make a stunning filling for a super flaky almond pastry. With a single crust, this crostata has about 50 percent less fat than a comparable berry pie.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1 ¼ c.Hy-Vee all-purpose flour
    ¼ c.ground toasted Hy-Vee almonds
    ½ tsp.Hy-Vee salt
    ¼ c.Hy-Vee shortening
    ¼ c.Hy-Vee butter, chilled
    4 tbsp.ice water, divided
    ½ c.plus 1 tbsp Hy-Vee sugar, divided
    2 tbsp.quick-cooking tapioca
    3 c.blackberries and blueberries
    Hy-Vee skim milk
    1 tbsp.sliced almonds

    Directions

    1. Preheat oven to 375 degrees.
    2. To make pastry, stir together flour, ground almonds and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour into a ball, kneading gently until it holds together. On a large piece of lightly floured parchment paper, roll into a 13-inch circle. Slide paper with pastry onto baking sheet; set aside.
    3. For filling, in a large bowl stir together 1/2 cup sugar and tapioca. Add berries and toss until coated. Mound filling in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry up over filling, pleating as necessary and using paper to lift pastry border. Lightly brush pastry edges with milk and sprinkle with sliced almonds and remaining 1 tablespoon sugar.
    4. Bake for 50 to 55 minutes or until filling is bubbly and crust is golden. If necessary, to prevent overbrowning, cover edge of tart with foil during the last 5 to 10 minutes of baking. Cool for 30 minutes on baking sheet on a wire rack.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 10mg
    • Sodium: 100mg
    • Total Carbohydrates: 26g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 8%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Health 2014.