Best 5 Upsidedown Berry Crostada Recipes

APPLE CROSTATAS

Steps:

• To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
• Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
• Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

BERRY STRATA

Steps:

• Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
• Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
• Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
• SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams

SUMMER FRUIT CROSTATA

Steps:

• For the pastry:
• 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 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. 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 to 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.

MIXED BERRY CROSTATA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
• Unroll pie crust dough rounds separately onto the prepared cookie sheets.
• Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
• Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
• Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
• Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.

SUMMER BERRY CROSTATA WITH LEMON CURD

Steps:

• Place oven rack in lowest position, and heat oven to 450 degrees. Place large pizza stone on rack, and heat 1 hour while preparing other ingredients. Cut 6 sheets of aluminum foil, each one 8 inches square, and set aside.
• Make the crust: Combine flours, sugar and salt in food processor, and pulse to combine. Remove lid, scatter butter over surface of flour and pulse until butter pieces are no longer visible, 10 pulses of 10 seconds or so each. Turn mixture into mixing bowl, and sprinkle with 4 tablespoons ice water. Toss lightly with fingertips. Gather dough together, and squeeze a small portion with fingers. If dough feels dry, add another tablespoon water, and toss to combine. Turn dough onto work surface, press together firmly and pat into round disk. Cut into 6 wedges. Roll each wedge into a ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 30 minutes, and up to 24 hours.
• Make the curd: Place small, conical stainless-steel strainer over 2-cup glass measuring cup, and set aside. In small, heavy nonreactive saucepan, whisk egg, yolks and sugar together. Add lemon juice, and whisk to combine. Add zest, butter and salt. Place pan over medium heat, and cook, stirring constantly with wooden spoon, until mixture is shiny, opaque and thick enough to coat back of spoon, about 5 minutes. Do not boil. Remove from heat, and stir in cream. Strain immediately into glass measuring cup, cover and refrigerate until ready to use.
• Make the blueberry filling: Place half the blueberries in medium saucepan. Add cornstarch and sugar, and stir well. Add lemon juice and salt. Cook over medium heat, stirring constantly, until blueberries give up juices, thicken and simmer a bit. Compote will be very thick. Remove from heat, and stir in remaining blueberries. Cool.
• Assemble the crostata: Working 1 piece of dough at a time, flour top and bottom lightly, and roll into thin 8-inch round. Transfer round to a square of foil. Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle. (Be sure to use all the filling in the 6 crostatas.) Fold dough over to support filling. Place crostata on sheet pan in refrigerator, and continue forming tarts with remaining dough pieces and fruit filling. Refrigerate all 6 crostatas at least 20 minutes.
• Slide 2 or 3 crostatas onto baking stone. Bake until dough is dark golden brown, 15 to 20 minutes. Remove, and cool 10 minutes on rack. Repeat with remaining crostatas. Sprinkle with confectioners' sugar, or add a dollop of whipped cream or a few tablespoons of chilled heavy cream. Serve.