Blackberry and Almond Crostata

5 from 1 vote

This rustic, yet elegant pastry is bursting with jammy blackberries! Don't forget to top it with a generous scoop of vanilla ice cream!

Prep Time30

Cook Time50

Resting Time1

Course: Dessert

Cuisine: American, French

Servings:

Calories: 528kcal

In a large bowl whisk together the flour, almond flour, salt and sugar. Next, use your fingers or a pastry cutter to work the butter into the flour mixture until the flour has a coarse, mealy texture similar to bread crumbs.
Drizzle in half the ice water (no ice). Begin to gently bring the dough together until you can form it into a ball. If you need to, add more water, a tablespoon at a time. The formed dough should be loose and shaggy.
Turn the dough onto a piece of plastic wrap, press it into a flat disk. Wrap in plastic and let rest in the refrigerator for one hour. Remove from the fridge 10 minutes before your ready to roll it out.

Pre-heat the oven to 425. In a large bowl toss the blackberries with the sugar, cornstarch and butter.
On a lightly floured surface roll the dough out to approximately 1/4 in thick then transfer to a parchment-lined baking sheet.
Next, pile the berry mixture in the center of the rolled out dough. Fold the edges of the dough up around the the berries. Brush the edges with the beaten egg and sprinkle with slivered almonds.
Put the crostada in the oven and immediately turn the temperature down to 350. Bake for 50-60 minutes or until the edges of the crostata are golden brown. Remove from the oven and let cool. Cut into wedges and serve with vanilla ice cream!

Storing Leftovers and Reheating:

Blackberry and Almond Crostata is best eaten the day of however, leftovers can be stored in the refrigerator for up to three days. Reheat in the oven at 375 for 5 minutes.