Berry Crostata

By shauna

This is one of our favorite desserts! Served with a dollop of mascarpone & a fresh sprig of mint on the side, it is always a crowd pleaser at dinner parties!*Crostata comes from the italian word "Crosta" which means crust. "Crostata" is italian for pie or tart.

Ingredients

• 11/2 C. Flour
• 2 Tbsp. Sugar
• Zest & Juice of 1 Lemon
• 1/4 tsp. Salt
• 10 Tbsp. Unsalted, Chilled Butter
• 3 Tbsp. Cold Water
• 1 Bag ( 600g ) Mixed Berries-Blackberries, Raspberries, Blueberries & Strawberries
• 2 Tbsp. Sugar
• 11/2 Tbsp. Cornstarch
• 1/2 of 475g Container Mascarpone Cheese
• 1/2 C. Heavy Cream
• 3 Tbsp. Sugar

Details

Servings 4

Preparation

Step 1

Take flour & put in food processor with sugar, lemon zest & salt. Pulse just to blend ingredients together. Add butter & pulse till dough has consistancy of coarse meal. Add cold water. Pulse till mixed & dough starts to come together into a ball. Remove from food processor; wrap & chill in refrigerator for at least 1 hr. or overnight. Flour surface & rolling pin; unwrap dough & begin rolling it out. Make a dent in the middle & roll out in each direction to an approx. 14-in. circle. Meanwhile, prepare berry mixture. ( If berries are frozen, thaw ahead of time in lg. bowl ) Add sugar, lemon juice & cornstarch to berries; Mix well. Pour into baking dish. Place rolled out dough on top ( If it doesn't fit properely, tear off overhanging pieces & use to fill in. Tuck in all overhanging edges. Bake in 400 oven for 40 min. ( Place dish on baking sheet to catch any filling that might boil over. ) For topping: Mix together Mascarpone cheese, heavy cream & sugar with an electric mixer, then refrigerate. Spoon crostata into serving bowls, top with mascarpone mixture & fresh mint leaves. Serve warm.