Upsidedown Berry Crostada

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar, plus 2 tablespoons
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 5 cups frozen mixed berries, thawed (about 30 ounces)
  • 1 1/2 tablespoons cornstarch
  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 3 tablespoons honey
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.


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