I learned how to make this several years ago on the Martha Stewart Living show (what I now refer to as "vintage" Martha. I miss those episodes, don't you?). Anyways, I was drawn to this recipe for two reasons. It looked easy, and it looked beautiful---showcasing the raspberry with a bold statement.
When you pick out the raspberries for this tart, be sure to pick out firm berries that can maintain their shape while baking in the oven.
In case you didn't know, a crostata is a free-form rustic style Italian tart. No baking tin needed, so if you're in a rush and don't have time to mess with pie/tart crusts, this is definitely the way to go! After rolling out the dough, the filling only has TWO ingredients: Raspberries and sugar.
Once the raspberries are arranged, just simply fold up the sides overlapping onto each other until it looks like this:
As always, the crostata turned out beautifully. The crust is buttery and flaky, and the raspberries taste amazing. Top it off with some vanilla ice cream (or low-fat frozen yogurt), and expect to be amazed. You and your guests won't be disappointed.
RASPBERRY CROSTATA (adapted from the Martha Stewart Living Show)
Crust (makes enough for two separate crusts)
-2 sticks butter (cold, cubed)
-2 c. flour
-1/4 c. sugar
-1/4 c ice cold water
-pinch salt
Filling: 2 cups raspberries (for one crostata) and a couple Tbls of sugar.
Mix all of the crust ingredients except the water in a food processor. Add water (in increments) at the end to help bind the crumbly mixture. Flatten into two disks, wrap in plastic wrap, and chill for one hour.
Roll out dough to 10-11 inches in diameter (I like to roll it out between lightly floured parchment paper or plastic wrap). Transfer to baking sheet. Sprinkle with 1 Tbls of sugar.
Arrange raspberries in a circular pattern in the rolled out dough (refer to my picture above)leaving 1 1/2 inch border. Sprinkle 2 to 3 Tbls of sugar over the raspberries. Then fold the crostata edges up and over, allowing the flaps to overlap on each other (again, refer to my picture above).
Bake at 450 degrees for approx 20 minutes.
Serves : 4-6
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Crust (makes enough for two separate crusts)
-2 sticks butter (cold, cubed)
-2 c. flour
-1/4 c. sugar
-1/4 c ice cold water
-pinch salt
Filling: 2 cups raspberries (for one crostata) and a couple Tbls of sugar.
Mix all of the crust ingredients except the water in a food processor. Add water (in increments) at the end to help bind the crumbly mixture. Flatten into two disks, wrap in plastic wrap, and chill for one hour.
Roll out dough to 10-11 inches in diameter (I like to roll it out between lightly floured parchment paper or plastic wrap). Transfer to baking sheet. Sprinkle with 1 Tbls of sugar.
Arrange raspberries in a circular pattern in the rolled out dough (refer to my picture above)leaving 1 1/2 inch border. Sprinkle 2 to 3 Tbls of sugar over the raspberries. Then fold the crostata edges up and over, allowing the flaps to overlap on each other (again, refer to my picture above).
Bake at 450 degrees for approx 20 minutes.
Serves : 4-6
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