Fresh Berry Brown Butter Crostata

This recipe comes as a  special request from my friend Debra. She's an artist who not only appreciates beauty in all forms,  including good food. We've shared some amazing meals with her and her husband, Frank, so I wanted to return the favor. {and she said if I gave her the recipe she would be my friend for-ever!} Now, you can too.

I am not a baker, so you know this recipe has got to be simple and easy.  Have you ever heard of making pastry dough in the food processor then pressing it out into a pan right away? Well, here it is. It's not only easy, but it's incredible delicious: flaky, buttery, melt in your mouth scrumptious.

I've used a mixture of fresh berries, but you can use just about any fruit that's in season at the market. Pear, apples, nectarines, peaches are my favorites.  A topping of lightly whipped lemon cream and you have artistry at its most delicious. Enjoy, Debra. I'll be waiting for my dinner invitation.


To make the dough : for two eight inch removeable bottom fluted- edge tart pans.
3 cups flour
1 ¼ cup powdered sugar
12 oz. unsalted butter cut into cubes {keep cold until ready to use}

In a food processor, mix the flour, powdered sugar and salt until blended. Add the butter and process just until dough comes together.  Remove from the food processor and press together into a ball. 
To press into the tart pan,  take a piece of the dough and roll into a cylinder. Press the dough with your fingers into the side of the fluted edges of the tart pan. It should be about 1/2 inch thick.  Cut off the top with a knife so there is a smooth edge. Continue around the edge of the pan. To press in the center of the pan, use the palm of your hand. Press in so that the bottom of pan is covered and dough is about 1/2 inch thick. 

Pre-bake the tart dough in a 375 degree oven for 10 minutes, or just until the the dough is slightly browned.  Remove from oven.

To make the filling : for two eight inch removeable bottom fluted- edge tart pans.

3  large eggs
¾ cup sugar
1teaspoon vanilla
6 Tbs. flour
6 oz. unsalted butter

Melt the butter over low heat until it becomes a nut brown color. Remove from heat immediately and cool until ready to use.   In a stand mixer or food processor, beat  the eggs,  sugar and vanilla together until thick and light. Add the flour and cooled butter. 

Place about 2 cups of mixed berries evenly in the  pre- baked tart shell. Pour the custard over the fruit evenly. Bake at 375 degrees 40-50 minutes until golden brown.  Make sure it’s cooked in the center before removing from the oven.

Dust with confectioners sugar before serving . Serve with  1 cup whipped heavy cream mixed with 2 Tablespoons Preserved Lemon Cream or Meyer Lemon Spread . 

Makes two 8 inch tarts

Buon appetito! copyright 2010 Alisa Barry

1 comment:

Anonymous said...

Sounds delicious! Can't wait to try it...