Fourth of July weekend is one of my favorite times of the year-- The air is filled with the smell of fiery grills, meat, fireworks, and the sound of laughter. Taking time to reflect on and celebrate our amazing country is always a blessing, especially once we realize how many have given up their spot on this Earth so that we may enjoy these incredible freedoms. I always love trying to incorapore red, white and blue colors into the dishes I serve for Fourth of July, but naturally of course! This crostata is the perfect blend of simple, classic, and patriotic! Showcasing the beautiful colors of our American flag, the classic American aspect of a slice of pie, but with just a little twist!
The juices leftover from marinating your berries in sugar is the perfect reduction for a gorgeous, naturally sweet, naturally colored crostata glaze. Add in a splash of fresh lemon juice and vanilla, and the entire dish is elevated! Combined with the irresistibly addictive combination of berries and fresh buttery pastry crust, this recipe has been a favorite in my home and I'm certain it will be in yours too!
Almond + Berry Crostata
Dough:
2 cups all purpose foour
1 tsp salt
2/3 cup diced cold butter
5-7 tablespoons cold water
In a mixing bowl, combine flour and salt
Cut butter into flour until mixture resembles coarse crumbles
Add 1 tablespoon of water at a time until the dough is just moist enough to form a ball
Wrap pastry in plastic and rest for at least 30 minutes in the fridge
Almond + Berry Filling:
1 pint fresh raspberries
1 pint fresh blackberries (you can also use blueberries!)
2 cups sliced fresh strawberries
1/4 cup slivered almonds
1 cup sugar
In a mixing bowl, combine all of the berries with sugar.
Let macerate for at least 30 minutes, or until the natural juices from the berries begin to come out
Roll out the pie crust to 1/4 inch circle
Using a slotted spoon, strain the berries from their natural juices and place in a thin layer in the middle of the dough, being careful to leave a 3-4 inch border from the edge (SAVE THE BERRY JUICE!)
Fold edges of the pastry in, slightly overlapping over one another
Top with a dusting more of cane sugar and slivered almonds for added texture
Bake at 350 degrees for 30-40 minutes, or until goden brown and crisp
Top with fruit glaze, enjoy best while warm!
Fruit Glaze:
Reserved berry juices
1/4 tsp vanilla extract
1 tsp fresh lemon juice
Pinch of sea salt
In a saucepot bring the berry juices to a boil
Lower to a simmer, stirring often to ensure it doesn't burn
Reduce over low heat for 15-20 minutes or until it costs the back of a spoon
Finish with a pinch of sea salt, squeeze of fresh lemon, and a quality vanilla extract
