According to Weber’s Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust of this berry crostata, without burning it.
Head straight on to the Recipe For ♥ Berry Crostata ♥
For women, finding a hairdresser is nearly as important as having a Doctor you can trust. I had the most amazing stylist who worked from home whose prices were within my budget. She eventually went back to Johannesburg, but luckily for me, a new salon opened across from my beautician at the same time. She charged me for a men’s cut which made it affordable. When she went on sick leave she employed someone to look after her business, and eventually Andrien started coming to my house to cut our hair. This worked really well for everyone. Instead of her earning 40% of what I was paying, she would get the full amount. And she cut Dave’s hair at the same time. It also meant I could carry on with whatever I needed to do while the colour was doing its thing. A win-win situation all around.
Today’s inspirational recipe from Lavender and Lime ♥ Berry Crostata ♥ #LavenderAndLime Share on X
But sadly for me, she has immigrated to Australia. The process had been started before I met her. Their furniture had been sent to Sydney with the intention of them following soon thereafter. When that did not happen she started looking for positions anywhere in the country. Last February, they took their English proficiency exams and completed their medicals. And late last year, Andrien found work in Alice Springs. Their Visa application went in and was finally granted in February this year. I assisted with their application to be granted exemption to travel as Australia’s borders are still closed to all but essential travel. This was finally granted last month and off they went to start their new lives. Hopefully all goes well for them, and they acclimate to the country, the rules, and the language, with ease. In the meantime, I need to find a new hairdresser.
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Berry Crostata
Ingredients
For the pastry
- 146 g flour, plus extra for dusting
- 48 g fructose
- 85 g salted butter, cubed
- 30 mls Brandy
For the crostata
- 400 g mixed berries
- 38 g fructose, divided
- 18 g flour
- 15 mls Brandy
For the egg wash
- 1 egg
- 15 mls cream
For the whipped cream
- 180 mls whipping cream
- 15 mls fructose
- 2.5 mls vanilla extract
Method
For the pastry
- Place the flour and fructose into a stand mixer bowl and whisk to combine
- Add the butter and using a paddle beater, beat until clumps form
- Add the Brandy and beat until a dough forms
- Tip out onto cling film, shape into a disc, cover and place into the fridge for 30 minutes
- Cut a piece of baking paper the same size as a pizza stone if you have one, or a round baking tray
- Lightly dust the baking paper with flour and roll out your pastry, on the baking paper, until 4mm thick
- Place back into the fridge while you prepare the berries
For the crostata
- Place the berries into a large mixing bowl
- Place 30g of the fructose into a small mixing bowl, together with the flour
- Mix and then sprinkle over the berries
- Gently toss to combine then pour the Brandy over the berries and gently mix
- Remove the pastry from the fridge and place the baking paper onto a pizza peel, or if you don't have one, a rimless baking sheet
- Tip or spoon the berries into the centre of the disc, allowing them to fall naturally
- Gently push the berries towards the centre to make a 5cm border and then lift and pinch the pastry to encapsulate the berries snugly
- Sprinkle the remaining fructose over the berries then place the crostata into the fridge while you heat your braai
For the braai
- Clean your braai and then place your pizza stone onto the grid and heat your braai to 180° with the lid closed
- Maintain this temperature for 20 minutes
- 15 minutes into this time, make your egg wash
- Crack the egg into a mixing bowl and whisk to slacken
- Add the cream and whisk to combine
- Remove the crostata from the fridge and brush the egg wash over the exposed pastry *
- Carefully slide the pastry off the pizza peel onto the pizza stone, using the baking paper to assist you
- Bake on indirect heat with the lid closed for 25 minutes
- Use the pizza peel to remove the crostata from the braai, once again using the baking paper to assist you
- Slide onto a board or plate and leave to cool for 10 minutes
For the whipped cream
- Place the cream, fructose and vanilla into a mixing bowl
- Whisk until soft peaks form
- You can make this up to one hour before serving your crostata, just keep it in the fridge
- Serve a decent dollop with each slice of crostata
Notes
Inspiration published on Lavender and Lime June 14:
-
- 2020: A Conspiracy Of Bones
- 2019: Almond Rose Financiers
- 2017: Chanel Marais Answers Questions For The Blog
- 2015: NYPD Red 3
- 2012: Frikkadels | Meatballs
- 2011: Basil Infused Tomato Pasta
- 2010: Marinade Challenge Round Up
How important is your hairdresser to you?
that must have been bittersweet helping Andrien with her immigration plans…
Indeed it was 🙂
I wasn’t familiar with braai, so I needed to google it. It’s cool and looks quite similar to a fire pit we have:) Anyway, I didn’t know you could BBQ a pie, so this sounds really great! Beautiful crostata, too.
Braai is a very South African term and is used by both English and Afrikaans speakers, even though the word is Afrikaans 🙂
I think you read my mind with this recipe Tandy….it is exactly what I wanted to make for Father’s Day! Good luck finding a new hairdresser, that is a very difficult thing to do!
I think I may have lucked out , thankfully 🙂
It is tough to lose a hairdresser! My husband started going to mine during the pandemic too. I trusted her to be as safe as possible! Your crostata is beautiful–i might break down and use a packaged crust though. I make my own sometimes but just haven’t quite gotten completely comfortable.
I think using a package crust is perfectly OK!