July 3rd, 2013

Triple Berry Crostatas


I love the 4th of July and the wonderful blessings we celebrate.   I think this quote by Erma Bombeck is the best:

“You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness.  You may think you have overeaten, but it is patriotism.”

We hope you have a wonderful celebration planned.  Remember we have a hundred and one great ideas for 4th of July party food here.  But I just couldn’t resist one more simple treat in the red, white and blue spirit to tempt you.  Raspberries, Blackberries, and Blueberries in a simple sweet crust topped with vanilla ice cream.  Mmmm  . . . beautiful, but also easy to make.




Triple Berry Crostatas


1 Cup sugar
2 Cups flour
1/8 teaspoon salt
1 cup butter, chilled and cut into small pieces
4 tablespoons ice water
2 cups fresh raspberries, blackberries, and blueberries


In a food processor, pulse 1/2 cup sugar with the flour and salt. Add butter and pulse 5 times, until crumbly. Pour water through feed tube 1 tablespoon at a time and pulse until dough holds together.   (Or mix by hand with a pastry cutter.)  Remove dough and form into a ball. Wrap in plastic wrap and refrigerate at least one hour.  (If needed you can put it in the freezer for 15-20 minutes.)

Preheat the oven to 450 degrees.  Line a baking sheet with parchment paper or grease well.

Divide the dough into 4 equal pieces and roll into a ball.   Roll the dough out on a lightly floured surface into a 6-7 in circle.  (If dough is sticky, roll out between two sheets of plastic wrap.) Transfer to  baking pan and then spoon 1/2 cup of fruit into the center of each circle leaving 1 1/2 inch border all around.  Sprinkle the remaining 1/2 cup sugar evenly among the fruit on each crostata.  Fold the edges up around the fruit, overlapping and pinching in place as need.  (Don’t worry if it’s not perfect – crostata is suppose to have a rustic look.  That’s why is so simple.)  I like to sprinkle a little more sugar on the crust before baking.



Bake for 12-14 minutes, until brown around the edges. Cool for no more than 10 minutes. Serve warm with some ice cream or whipped cream.



NOTE:   You can use frozen fruit, but it must be completely thawed and drained before added to the dough.

Recipe adapted from The Pastry Queen, Rebecca Rather

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2 Responses to “Triple Berry Crostatas”

  1. This looks so pretty!

  2. I made these this weekend. Turned out really good and simple to make. This one is a keeper for me. Thanks!


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