Upsidedown Berry Crostada

2016-04-05
  • Yield : 4 to 6 servings
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 10m
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar, plus 2 tablespoons
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 5 cups frozen mixed berries, thawed (about 30 ounces)
  • 1 1/2 tablespoons cornstarch
  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 3 tablespoons honey

Method

Step 1

To make the crust, combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, and pulse until moist clumps form. Gather the dough into a ball then flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 400 degrees F.

Step 2

Stir together the berries, lemon juice, sugar and cornstarch in a 10-inch diameter round baking dish. Roll out the crust to a 14-inch diameter circle. Place the crust over the berries in the baking dish. Fold the crust over itself until it fits just inside the baking dish. Cut a 2-inch slit in the center of the dough. Bake until the crust is golden and the berries are bubbly, about 40 minutes.

Step 3

Meanwhile, whip together the mascarpone, heavy cream, and honey. Cover and reserve in the refrigerator until ready to serve.

Step 4

To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone.

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