Dinner at the Long Table by Andrew Tarlow

Author:Andrew Tarlow
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-09-26T16:00:00+00:00

BERRY CROSTATA

Free-form fruit tart. This recipe makes 3 pounds of dough, enough for two 11-inch pastries.

5 cups all-purpose flour

3 tablespoons granulated sugar

1 tablespoon kosher salt

1 pound unsalted butter, cut into 1-inch cubes and chilled

¾ to 1 cup very cold ice water

3 pounds fresh assorted berries, such as raspberries, blueberries, blackberries, or hulled and sliced strawberries

½ cup granulated sugar

2 tablespoons brandy

1 egg white, beaten

2 tablespoons turbinado sugar

Vanilla ice cream, to accompany

A day before you bake the crostata, whisk together the flour, granulated sugar, and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the butter is the size of small peas, working quickly. Sprinkle ¾ cup of the ice water slowly and evenly over the flour-butter mixture, stirring to combine. The dough should just come together. Test it by pressing a small bit together with your fingertips; it should stick together well. If it crumbles apart, sprinkle more ice water over the top and lightly combine with your hands. Test again with your fingertips. The amount of water needed can vary depending on the weather. Divide the dough in half, quickly pack each half into a ball, and place on a large piece of plastic wrap. Compress each ball tightly with the plastic wrap. Then with a rolling pin, roll the dough into a compact disk. Repeat with the second ball of dough. Refrigerate overnight. The next day, pull the dough from the refrigerator. Let it sit at room temperature for 10 minutes, then roll into two ⅛-inch thick circles. Transfer each dough circle to a parchment-lined baking sheet; they will overhang before you fold them around the berries. Don’t panic.

To make the filling, toss the berries gently with the ½ cup granulated sugar in a large bowl. Crush a fistful of the berries with your hand, then add the brandy and fold everything together. Immediately arrange the fruit on the rolled-out dough, making sure to leave a 3-inch border at the edges. Fold the dough border over the berries, pleating the edges. Refrigerate the crostata until cold, about 20 minutes to an hour.

Preheat the oven to 400°F. Brush the dough with the egg white and dust with the turbinado sugar. Bake until golden, gently lifting the tarts with a large spatula to check that the underside is golden as well, about 30 minutes. Let cool, then cut into wedges and serve with ice cream.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.