Best Upsidedown Berry Crostada Recipes

SUMMER FRUIT CROSTATA

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

SUMMER FRUIT CROSTATA (INA GARTEN)

Steps:

• Pastry:.
• Place flour, sugar, and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas.
• With motor running, add the ice water all at once through the feed tube. Pulse a few more times to combine, but stop just before the dough comes together.
• Turn dough out onto a well floured board, roll into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge.
• If you want only one crostata, freeze the second one.
• Preheat the oven to 400*F. Line a sheet pan with parchment paper.
• Roll pastry into an 11" circle on a lightly floured work surface. Move it to the sheet pan.
• Filling:.
• Cut peaches and plums in wedges, place in bowl with blueberries. Toss with 1 tbls. of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2" border.
• Combine the 1/4 cup flour, 1/4 cup sugar, and salt in food processor and add the butter. Pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20-25 minutes, until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack.
• Serve warm or at room termperature. Enjoy!

APPLE CROSTATAS

Steps:

• To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
• Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
• Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

BERRY STRATA

Steps:

• Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
• Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
• Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
• SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams

NANCY SILVERTON'S MIXED BERRY CROSTATA

Steps:

• For crostata dough: Combine flours, sugar and salt in an electric mixer or food processor. Distribute the butter over the top; mix or pulse until the butter is thoroughly incorporated and the mixture resembles moist cornmeal.
• Combine the ice water and vanilla; sprinkle over the top of the dough. Mix until the dough comes together and pulls cleanly away from the sides of the bowl.
• Remove the dough from the bowl; flatten it into a disk. wrap in plastic wrap; refrigerate until ready to use.
• For crostata: Heat oven to 400 degrees F. Toss together the berries, sugar and cornstarch in a medium bowl; stir gently until well coated. Set aside.
• Roll the crostata dough out on a lightly floured surface to a roughly 16-inch diameter circle. Leave it a little thick; the added texture is better. Transfer the dough to a cookie sheet. Place the fruit mixture in the center. Distribute fruit in a low mound, leaving a 2-inch border.
• Fold the edges of the dough over the fruit to form a 6-sided tart, with the fruit showing in the center. Fold one edge over, then fold the second edge over, pleating the dough as necessary and pressing firmly on the pleat.
• Lightly brush the dough with a little water; sprinkle with coarse sugar. Bake until the crust is brown and the fruit is soft and thickened, 30 to 35 minutes. Rotate the crostata halfway through baking for even coloring. Cool 10 minutes before cutting.