To make the crust, combine the flour, sugar, lemon zest
, and salt in a food processor
and pulse to blend
. Add the butter and pulse
until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, and pulse until moist clumps form. Gather the dough
into a ball then flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 400 degrees F.
Stir together the berries, lemon juice
, sugar and cornstarch
in a 10-inch diameter round baking dish
. Roll out the crust to a 14-inch diameter circle. Place the crust over the berries in the baking dish. Fold the crust
over itself until it fits just inside the baking dish. Cut a 2-inch slit in the center of the dough. Bake until the crust is golden and the berries are bubbly, about 40 minutes.
together the mascarpone, heavy cream
, and honey
. Cover and reserve in the refrigerator until ready to serve.
To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone.