Upsidedown Berry Crostada

TOTAL TIME: 2 hr 10 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar, plus 2 tablespoons
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 5 cups frozen mixed berries, thawed (about 30 ounces)
  • 1 1/2 tablespoons cornstarch
  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 3 tablespoons honey
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Directions

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.

Meanwhile, whip 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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on July 08, 2011

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    I made this deliciously tart and juicy dessert this afternoon using fresh strawberries cut in half mixed with frozen blueberries. Topped with the whipped cream all the flavors balance very nicely. I even sprinkled a bit of cinnamon on top of the cream. The crust was very easy to make and browned nicely, and I am not a big homemade crust-making fan. This recipe reminds me of a cobbler with a firm pie crust topping. Scrumptious!

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  • on July 02, 2011

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    It was delicious! My whole family loved it! I love the tartness of the lemon in the fruit. I used frozen strawberries and blueberries. I am also tring a sugar free version for a friend of mine who is diabetic.

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  • on June 24, 2011

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    I love this dessert! The lemon zest and juice makes it irresistible. It is so sweet and delicious I had to have seconds. My parents liked that, topped with the mascarpone whipping cream, it wasn´t too sweet. I do not mind the sweetness at all. This is the first time I try mascarpone cheese, and I am officially a fan.
    I only had some trouble with the dough, since it kept breaking and I was not able to cover my crostada beautifully.
    Thank you for sharing this recipe!

    people found this review Helpful.
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