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Fresh Berry Crostata with Cinnamon Creme Fraiche

A recipe from by Shanti that serves six.
Fresh Berry Crostata with Cinnamon Creme Fraiche
Ingredients for Pate Brisee Crust (Makes 2 Pie Crusts)
  • 2 1/4 cups AP Flour
  • 2 sticks cold unsalted butter, cut into 1” cubes
  • 1 T sugar
  • 1 t kosher salt
  • 1/4 C ice water
Ingredients for Pie Filling
  • 2 1/2 cups Fresh Berries
  • 1/3 cup sugar
  • 2 t vanilla extract
  • 1T lemon juice
  • Zest of half a lemon
  • 1/4 t kosher salt
  • 2 t flour
  • Mix all together in bowl, and set aside.
Ingredients for Toppings
  • Egg wash -1 egg mixed with 1 Tb water
  • Sprinkle of turbinado sugar
Ingredients for Cinnamon Creme Fraiche
  • 1/2 cup creme fraiche
  • 1 t vanilla
  • 1/4 t cinnamon
  • 1-2 t white or brown sugar (more if want sweeter)


Fresh Berry Crostata - Home & Family

Cristina Ferrare is in the kitchen baking up a mouth-watering dessert perfect for springtime.

Preheat the oven to 350 degrees

Directions for Crust

1) Add flour, salt, and sugar into a food processor, pulse a few times to blend. Add butter to processor and pulse 5-6 times. Slowly add ice water and pulse until dough comes together.

2) Divide in half and form into two disks. Wrap in plastic wrap and refrigerate at least 20 minutes and until ready to roll out. Sit at room temperature 10 minutes before rolling out. (Can also be frozen for up to 2 months)

Assembly & Baking the Pie

1) Remove dough disk from the fridge and let sit at room temperature for 10 min to warm up in order to ease in the rolling out. In the center of a piece of parchment paper, evenly roll out the dough nto a circle to approx 1/8 of an inch. Gingerly pick up parchment and transfer to a baking sheet. In the center of the dough, pile the berry filling. Taking any part of the perimeter of the dough, to the right or left, fold dough over the filling at a slight angle. Continue moving around the way you started folding and proceed to do this around the entire crostata. Once done, brush crust lightly with egg wash and sprinkle sugar generously over the top of the crostata. Bake 45-1 hour until golden brown and shiny. Let cool 15 Minutes before serving. Top with creme fraiche

Storage

1) Can be left out but I prefer to wrap and keep in fridge because it reheats so easily in the oven or microwave. Also delicious cold for breakfast!!

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