Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
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Everyday Italian
Upsidedown Berry Crostada
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- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 97 mg
- Sodium
- 182 mg
- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 97 mg
- Sodium
- 182 mg
Ingredients
Directions
- 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.
- 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.
- Meanwhile, whip together the mascarpone, heavy cream, and honey. Cover and reserve in the refrigerator until ready to serve.
- To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone.
