Save Recipe Print
Upsidedown Berry Crostada
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Pineapple Upside-Down Cake

Recipe courtesy of Trisha Yearwood

Pineapple Upside-Down Pancakes

Recipe courtesy of Food Network

Upside-Down Mango Cake

Recipe courtesy of Marcela Valladolid

Mixed Berry Pavlova

Recipe courtesy of Ina Garten

Almond Milk and Berry Smoothie

Recipe courtesy of Melissa d'Arabian

Mixed Berries and Banana Smoothie

Recipe courtesy of Food Network Kitchen

Classic Molten Chocolate Cake with Cassis Berries

Recipe courtesy of Trisha Yearwood

Slow Cooker Berry Cobbler

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories