- 6
- 20 mins
- 40 mins
Ingredients
- 1/2 batch (about 10 oz.) Jo's food
- processor tart dough (recipe follows)
- Flour for dusting
- Ground cinnamon
- 3 T. superfine sugar
- 1 pint fresh raspberries
- Confectioners' sugar for dusting
Preparation
Step 1
1. Heat the oven to 450°F.
2. Roll out the dough on a floured surface into an 11-inch free-form circle. Transfer to a baking sheet and sprinkle with a minute amount of cinnamon (you want only the slightest hint of the spice). Sprinkle 1 T. of sugar on the dough and cover the surface with berries, mounding them in the center and leaving a 1 1/2-inch border all around the outside edge. Sprinkle with the remaining sugar.
3. Raise a portion of the dough border up to the fold and drape it over the berries to enclose them. Continue to do this around the outside of the crostata, pleating the dough as you go along. There will be a large portion of the center of the tart that remains "open-faced" with no pastry covering the berries. Gently press down on the dough where it touches the baking sheet to snugly secure the sides and bottom of the pastry. Be careful not to mash the fruit underneath the dough fold.
4. Bake the tart until the fruit has given off some of its juices and the pastry is golden, about 20 minutes.
5. Cool on a rack 10 minutes and serve dusted with confectioners' sugar.