100 Things: Recipe 4

May 22, 2012 15:41




My favorite supermarket often sells 6oz mini-pints of blackberries for one dollar, and I often can't resist and buy eight or ten. I often eat them plain, munching on them like popcorn, but every once and a while I break down and make a rustic tart.



Crust dough:
1 cup flour
1/2 cup vegetable shortening
1-2 tablespoons sugar
¼ teaspoon salt
1 teaspoon lemon zest
¼ cup cold water

Directions:
Mix flour, shortening, sugar, salt, and lemon rind. Cut in the shortening. When fine and crumbly, add water slowly and mix minimally. Flatten into a disk shape, wrap in Saran, and refrigerate or freeze one hour.

Filling:
18-24 oz. blackberries (or raspberries) (about 1 ½ pounds) rinsed and mostly dry
1-2 tablespoons flour*
1-2 tablespoons sugar*
Zest of the rest of your lemon
¼ teaspoon cinnamon
¼ cup cold butter (half a stick)

Directions:
Wash your berries and set aside to dry; pat dry with a towel if necessary. Mix flour, sugar, lemon zest, cinnamon and cut in the butter. Add berries and mix gently.

Preheat oven to 350 degrees. Lightly flour a pizza pan. Unwrap your chilled dough, flour a rolling pin, and roll the pastry into an 11-inch circle. (You can roll this out on any lightly floured surface and transfer to a baking sheet, but it’s tricky!)

When your dough measures 11 inches, place your berry mixture in the middle of the dough, leaving a 1-2 inch border. Gently fold the dough up and over the berries. (Note, it will not cover the berries, you are just creating a closed border.)




Bake the crostata for 25-30 minutes or until lightly tanned and the fruit is simmering.

* The flour helps absorb some of the juice from the berries. If you’re using 24 oz berries, I’d recommend 2 tbsp flour/sugar, or if your berries are very juicy use the 2 tbsp.


100 things, recipes

Previous post Next post
Up