Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- ** For The Pasta Frolla Crust **
- 2 1/2 cups (300 g) all purpose flour
- 3/4 cup (150 g) unsalted butter, at room temperature
- 3/4 cup (150 g) sugar
- One egg and one yolk
- The grated zest of half a lemon
- ** For the Filling **
- 1 2/3 pounds (750 g) freshly picked blackberries, rinsed and drained
- 1 tablespoon sugar
- 1 tablespoon flour
Preparation:
Preheat your oven to 360 F (180 C).Begin by making the pasta frolla crust: Sift the flour into a bowl. Add the sugar, eggs, and lemon zest, and cut the butter into the mixture, using a pastry cutter or two knives so as to avoid heating the butter with your fingers. Use the dough to line a 9-inch (23 cm) round pan about 1 1/2 inches (4 cm) deep.
Gently mix the flour and sugar into the blackberries and spread them over the pasta frolla in the pan. Bake the crostata for about a half hour, glancing at it after about 20 minutes. The pasta frolla should become a light tan, but not really brown, because if it does it will overbake and harden.
When the pasta frolla is tan -- the color here or a little tanner -- remove the crostata from the oven, let it cool, and serve it.
In theory this blackberry crostata will serve 6-8, but people will ask for seconds, so it may serve fewer than you expect.
Note: The flour added to the berries will absorb moisture if the berries give off juice as they cook, and thus keep the crust from becoming soggy. With fresh-picked berries it may not be necessary, but Elisabetta decided to err on the side of caution.
