Blackberry Crostata

I love blackberries. They have a complex, rich, winy flavor, that is not too sweet. They have bite, not like blueberries or raspberries, which, while delicious, are always soft when ripe. 


Blackberries are like the Godfather of berries - they keep their integrity when cooked!


I have a new boyfriend and his name is Mister Cuisinart and we like to cook together. So we made Ina's crostata. Easy and delicious, no tweaks necessary for the crust. It is just perfect. 

Place blackberries on center of crust

Fold over crust to make a pocket

Voila! Oozing blackberry goodness!

What happened to my New Year's Resolution about no sugar........???


Blackberry Crostata
Crust is all Ina. 
Filling is lovingly adapted from Ina Garten's Summer Fruit Crostata

Ingredients

• For the pastry (makes 2 crostatas)
• 2 cups all-purpose flour
• 1/4 cup granulated or superfine sugar
• 1/2 teaspoon kosher salt
• 1/2 pound (2 sticks) cold unsalted butter, diced
• 6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):

• 1 pint blackberries, washed and dried
• 1 tablespoon plus 1/8 cup all-purpose flour, divided
• 1 tablespoon plus 1/4 cup granulated sugar, divided
• 2 tablespoons limeade
• 1/4 teaspoon kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry:

Directions

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 400 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle of parchment paper that has been lightly floured. Transfer it to the baking sheet.

For the filling:

Wash and spread out the blackberries on a clean, dry dish towel, so that they can easily dry. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, and the limeade. 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 - 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.