Upsidedown Berry Crostada
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 33
- Protein
- 6
- Cholesterol
- 97
- Sodium
- 182
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
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.