Mulberry Crostata

I was lucky enough to get my hands on some fresh mulberries so I decided to make a crostata with my kids. A crostata is a rustic, free form tart (in France known as a galette.) I love them because they're easier and more forgiving than a pie, and only a little more work than a crisp or crumble. Perfect to make with kids or if you’re not sure of your pie skills. I used a few cups of divine mulberries here, picked from a neighbor's tree, but this would be good with any type of berry. 

Definitely bake the crostata on parchment paper, otherwise your crostata will stick to the sheet pan. Trust me.

This recipe serves 6-8 but I often double it to make one large galette that will feed about 14-16.

Mulberry Crostata 

1 tart crust (recipe below)
3 cups mulberries or other berry
3 tablespoons sugar
juice of half a lemon 

pinch of salt
egg wash (1 yolk and 1 tablespoon milk or water whisked together) or 2 tablespoons cream
2 tablespoons turbinado or regular sugar
2 tablespoons butter (optional)

Heat oven to 375 F.

Combine mulberries, sugar, lemon juice and salt in a bowl and stir gently to combine. 

Roll out tart dough on a lightly floured piece of parchment paper until it's 1/8" thick. Transfer dough and parchment to a sheet pan. 

Place fruit in center of dough, leaving a 2" border. Gently fold the pastry inwards,over the fruit, pleating to hold it in (it can be messy). 

Brush pastry generously with egg wash. Dot butter over exposed fruit if desired and sprinkle remaining 2 tablespoons sugar over everything. 

Bake for aprox. 50-60 minutes or until crust is deep golden and fruit is bubbling. Let cool slightly before serving. Serve with vanilla ice cream or whipped cream. 

Tart Crust (Pate Brisee)

1 1/4 cup all purpose flour
1/2 teaspoons salt
1 tablespoon sugar
1/2 cups cold, unsalted butter, cut in to 1" chunks
2 tablespoons ice water

Put the flour, salt and sugar in a food processor and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse sand (about 15 seconds.) Pour two tablespoons of water through the opening and mix until the mixture will hold together when pinched (you may need to add another teaspoon of water.) Remove the dough and work it into a ball. Pat it down into a disc, wrap with plastic wrap and refrigerate one hour. Let sit at room temperature 30 minutes before assembling tart.