Tuscan Apple Berry Crostata

Prep Time: 30 min
Inactive Time: 1 hr
Cook Time: 35 min
Total Time: 2 hr 5 min
Servings: 12
  • Olive Oil Pastry:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup Filippo Berio Light Olive Oil
  • Apple Filling:
  • 2 cups sliced apples
  • 1/2 cup chopped strawberries
  • 1/2 cup raspberries
  • 1/4 cup blueberries
  • 1/4 cup honey
  • 2 tbsp granulated sugar
  • 2 tbsp Filippo Berio Balsamic Vinegar
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 6 tbsp apricot jam
    • Olive Oil Pastry:

      • In bowl, whisk together flour and salt; drizzle olive oil over top. Using fingertips, mix until combined. Stir in 1/4 cup water; knead until dough comes together to form ball, adding up to 2 tbsp more water if necessary. Divide dough into two portions.
      • Shape each portion into flat disk; wrap each disk in plastic wrap and refrigerate for at least 1 hour.


      Apple Filling and Assembly:

      • Preheat oven to 425˚F. Toss together apples, strawberries, raspberries, blueberries, honey, sugar, vinegar, cornstarch and vanilla; transfer to large sauté pan. Cook over medium heat for 3 to 5 minutes or until slightly thickened.
      • On lightly floured surface, roll out each portion of dough into 1/8-inch thickness. Cut out twelve 6-inch rounds. Transfer to large parchment paper–lined baking sheet.
      • Spread 1/2 tbsp apricot jam onto each pastry round, leaving 1 1/2-inch border all around. Spoon filling into center of each pastry round. Fold over pastry border to form crust.
      • Bake for 20 to 25 minutes or until pastry is golden brown and juices are bubbling. Cut into slices and serve warm or at room temperature.


      Tip: Add 1 tsp lemon or orange zest to the fruit filling if desired.



    Appetizers & Snacks

    Ingredient: Fruit

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Olive Oil

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