Food Network: Raspberry Crostata

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Raspberry Crostata
Copyright 2003, Jill Davie, All Rights Reserved

Ingredients
1 package pre-made pie dough, refrigerated
Flour, for dusting
1 cup raspberries, divided
1/2 cup sugar, divided plus 1 teaspoon
1 egg
Vanilla Anglaise, recipe follows

Instructions
Preheat the oven to 350 degrees F.

To make the crostada, dust a clean working surface with flour and roll out the pie

dough until it's approximately 1/8-inch thick. Cut out a circular piece 8 inches
in diameter. In a bowl, toss 1/2 cup of the raspberries with 1/4 cup of sugar.
Place berries in the center of the pastry dough, leaving a 2 to 3-inch border.
Begin folding crust into the center of the pastry, repeatedly allowing it to pleat
as you lift the dough and work your way around the pastry. Brush the pastry with
the beaten egg and top with the remaining teaspoon of sugar. Bake for 35 to 40
minutes, or until the pastry is golden and crisp. For the raspberry coulis, place
1/2 cup of raspberries in a small saute pan with 1/4 cup of sugar over medium
heat. Cook for 10 minutes, or until berries release all their juices. Continue to
cook until the mixture reaches a syrup consistency. Pass through a fine sieve or
strainer while applying pressure with a ladle or the back of a spoon to remove all
juices. Taste, for flavor then put aside to cool. Serve the warm crostada on top
of Vanilla Anglaise; drizzle with the raspberry coulis.

Vanilla Anglaise:
4 egg yolks
1/3 cup sugar, divided
2 cups heavy cream
1 vanilla bean

Before you begin, prepare an ice bath with an empty
bowl and strainer. In a small bowl, using a wire whisk, mix egg yolks and 1/2 of
the sugar. Place the heavy cream and the remaining sugar in a small pot. Slice the
vanilla bean in 1/2, lengthwise. Using the back of a pairing knife, scrape the
inside of the bean, removing all of the seeds. Place both the scrapings and the
bean in the pot with the heavy cream. Bring the mixture to a boil. While

continuously whisking, slowly add cream and vanilla bean mixture to the egg yolks.
Return liquid to pot and place over low heat while whisking. Do not stop
whisking!! The mixture will begin to thicken. Once it is thick enough to coat the
back of a spoon, pass the mixture through the strainer and into the empty bowl
over the ice bath. Continue mixing until cool. Serve underneath a raspberry
crostada.