Fourth of July and berries go hand-in-hand. Instead of the usual shortcake dessert, serve this crostata—a berry-filled free-form pastry that's oh-so-delicious. Shop the Market today for berries and you'll be ready to bake in the morning! Recipe courtesy of Nathan Luoma, chef at Il Bistro.
Summer Berry Crostata from Il Bistro
From Chef Luoma: This dessert is the perfect way to take advantage of the abundance of fresh berries that are overflowing from the Market stands in July and August. First you will need a pie crust. Here is the recipe we use in our kitchen. Make sure your butter is very cold when you start this dough; we suggest you put it in the freezer for fifteen minutes before starting.
Pastry for 4 large or 6 small crostata:
2 ½ cups all purpose flour
1 tsp sugar
1 tsp salt
8 oz (2 sticks) unsalted butter cut into ½" cubes
6 to 8 Tbsp ice water
Combine dry ingredients in food processor and mix well. Add cold butter and pulse 10 times or until the butter is broken down to pea sized chunks. Add ice water and pulse until incorporated.
Work your dough into a solid piece and put into the refrigerator until your filling is ready.
4 ea ½ pint boxes of your favorite berries
½ cup granulated sugar
1Tbsp granulated Tapioca or ¼ cup crushed champagne biscuits (also known as Ladyfingers)
1 oz Chambord or other berry flavored liquor
You can use any fresh berries you like. In July, raspberries, blueberries and tayberries are all plentiful. Simply mix the berries, Chambord, sugar and tapioca together and immediately start rolling out your crostata shells. Divide the dough into the desired number of portions and roll them into circle shapes. Trim the edges to give a nice, smooth edge. Fill the shells, leaving about an inch on the sides. Fold the edges up towards the center, pinching the corners to seal the dough. Don't worry if they don't look perfect, they're supposed to be rustic! Put a little egg wash on the sides and they're ready to go in the oven. Cook them at 375 degrees until the crust is lightly browned and the filling is bubbling a little. Serve to a few friends with vanilla gelato and enjoy your crostata and your accolades!