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Berry Crostata
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5 from 1 vote

Berry Crostata

Use seasonal berries to make this dessert on your braai
Recipe Category: Dessert
All Rights Reserved: Adapted from Weber's Ultimate Braai Book page 326

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

* you will have egg wash left over. I have frozen mine and used it as needed, defrosting it in the fridge overnight.