Fresh Berry-Pistachio Crostada

Savor a rustic pistachio-flecked pastry filled with juicy raspberries and blueberries, baked until golden and bubbling for a vibrant, countryside-style dessert.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1¼ cups all-purpose flour

¼ cup ground salted pistachios

¼ teaspoon salt

¼ cup shortening

¼ cup cold butter

3 to 4 tablespoons ice water

½ cup granulated sugar

2 tablespoons quick-cooking tapioca

3 cups fresh raspberries and blueberries

Milk

Coarse sugar

Directions

For pastry, in a large bowl combine flour, pistachios and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.
Sprinkle 1 tablespoon ice water over part of flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon at a time until flour mixture is moistened. Gather flour into a ball, kneading gently until it holds together.
Preheat oven to 375°F. On a large piece of lightly floured parchment paper, roll pastry into a 13-inch diameter circle. Slide paper with pastry onto baking sheet; set aside.
For filling, in a large bowl stir together ½ cup sugar and tapioca. Add berries; toss to combine. Mound filling in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry up over filling, pleating as necessary and using paper to lift pastry border.
Lightly brush pastry edges with milk and sprinkle with coarse sugar. Bake for 45 to 50 minutes or until filling is bubbly and crust is golden. If necessary, to prevent overbrowning, cover edge of tart with foil during the last 5 to 10 minutes of baking. Cool for 30 minutes on baking sheet on a wire rack.

Fresh Berry-Pistachio Crostada

Recipe Information

Ingredients

Directions

More Recipes

Related Categories

Your cart

Fresh Berry-Pistachio Crostada

Recipe Information

Ingredients

Directions

More Recipes

Related Categories