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Apple Blackberry Crostata

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Level: Easy

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Description

Blackberries and apples have a way of melding flavors that leave you wanting more! The ingredient list looks large, but really it isn’t and the crostata goes together very easily.

Ingredients

  • FOR THE PASTRY:
  • 1 cup All-purpose Flour
  • 2 Tablespoons Granulated Sugar
  • ¼ teaspoons Salt
  • ½ cups Very Cold Unsalted Butter, Diced
  • 2 Tablespoons Ice Water
  • FOR THE FILLING:
  • ½ cups Fresh Or Frozen Blackberries
  • 1 teaspoon Granulated Sugar
  • 3 whole Large Apples: Granny Smith, McIntosh, Macoun, Or Empire Work Best
  • ¼ teaspoons Grated Orange Zest Or Ground Orange Peel
  • ¼ cups All-purpose Flour
  • ¼ cups Granulated Sugar
  • ¼ teaspoons Kosher Salt
  • ½ cups Walnuts Or Pecans, Finely Chopped
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Allspice
  • 4 Tablespoons Cold Unsalted Butter, Diced
  • FOR THE TOPPING:
  • 2 Tablespoons Milk
  • 2 Tablespoons Turbinado Sugar

Preparation

For the crust:

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 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 becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 F. Remove the pastry from the refrigerator and unwrap it. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. If preferred or if you are short on time you can use one store-bought prepared sheet of pie dough.

For the filling:

In a small bowl toss blackberries and 1 teaspoon sugar. Set aside.

Peel, core and cut apples into 8ths. Cut each apple wedge into 3 chunks. Put the chunks into a bowl Toss the chunks with the orange zest (or orange peel).

Place apples in the center of the pastry circle, leaving a 1 1/2″ border all around. Dot the apples with the sugared blackberries, gently drizzling any juice that has formed over the top.

Combine the flour, sugar, salt, nuts, cinnamon and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until mixture is crumbly. Carefully pour mixture on top of the apple/blackberries keeping the crumb mixture centered over the apples.

Gently fold the pastry crust border over the apples to enclose some of the filling, pleating it to make a circle.

Brush top of pastry with milk and sprinkle with turbinado sugar.

Bake the crostata for 25 minutes or until the crust is golden and the apples are tender. Remove from the oven and allow to cool. Serve warm or at room temperature.

Cook’s Notes:
Pillsbury ready-made pie crust works well for this recipe.

After 25 minutes, check apples with fork to make sure they are cooked. An additional 5 minutes or so may be needed, depending on the size of your apple chunks.

This recipe was inspired by Carmen at bakingismyzen.com who adapted it from an Apple Crostata recipe by Ina Garten, foodnetwork.com.

One Comment

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Carmen Ortiz on 7.25.2012

Catherine, I’ve joined Tasty Kitchen. Looks like a great site.

Carmen

One Review

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vanilla1978 on 10.1.2012

My first try in my 52 years to make a pie crust. I used Ree’s Perfect pie crust (from Sylvia) for my first time and had them in the freezer. I followed your recipe to the T, that’s why I don’t bake pies or bake much. I love to cook but following recipes is kind of like wearing too tight pants… Sometimes you just have to do it, but it’s uncomfortable… I had a bag of apples from our daughter and berries from the farmer’s market, your recipes jumped out at me. I made it the day before yesterday and it’s all gone. WINNER!

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