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Nanci Christopher
June 10, 2009



½ cup ground, unblanched almonds
1 ½ cups flour
½ teaspoon salt
1 teaspoon sugar
1 ½ sticks cold unsalted butter, cut into small pieces
¼ cup ice water

2 cups blueberries
1 cup raspberries
1 cup blackberries
Zest of 1 lemon
½ lemon, juiced (2 tablespoons)
½ cup sugar
2 tablespoons all-purpose flour
Sliced almonds and granulated sugar, for garnish

SERVES 6 to 8.

FOR THE CRUST: COMBINE the ground almonds, flour, salt, and sugar in a food processor; pulse to combine. ADD butter, and pulse until the pieces are the size of peas. With the machine running, quickly add the water; stop the machine just when the dough begins to come together.

REMOVE THE DOUGH, and knead once or twice to make sure it is well mixed. WRAP in plastic, and refrigerate until firm, at least 1 hour.

PREHEAT the oven to 375F degrees.

FOR THE FILLING: IN A MEDIUM BOWL combine all the filling ingredients, and mix well. Set aside.

ON A WELL FLOURED SURFACE, roll the dough into a rough circle about 1/8 to ¼ inch thick and 14 inches in diameter. TRANSFER to a parchment lined baking sheet; if the dough has softened too much to handle, re-chill.

PLACE THE BERRY MIXTURE in the center of the dough in an even layer, leaving a 2 to 3 inch border. FOLD the dough over the berries. Gently brush exposed dough with a little cold water; sprinkle with the sliced almonds and sugar.

BAKE in the center of the oven until the crust is golden and the berries are bubbling, about 45 minutes.

REMOVE, and let cool about an hour before serving.

***I recommend serving this beauty with either rich, top of the line vanilla ice cream or homemade vanilla laced whipped cream. Though this crostata is certainly fabulous all by its little self with its big bursts of berry flavors the added ice cream or whipped cream make it an even MORE perfect summer delight!

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