Blackberry Cardamom Crostata
This recipe combines the sweet and juicy flavors of blackberries with a whole wheat pastry crust, creating a delightful treat that is perfect for any occasion. The buttery crust encases the tart blackberry filling, accented with warm notes of cardamom. Serve this delicious dessert warm with a dollop of Greek yogurt or a scoop of ice cream for the perfect finishing touch.
— Constant Cookbook
Ingredients
- Dough:
- ¾ cup whole wheat pastry flour
- ¼ teaspoon salt
- 4 tablespoons cold butter
- 2-3 tablespoons water
- Filling:
- 2½ cups blackberries
- 3 tablespoons maple syrup
- 2 tablespoons whole wheat pastry flour
- 1 teaspoon cardamom
- Topping:
- Greek Yogurt or Ice Cream
- Maple Syrup
Instructions
- In a food processor or bowl, combine 3/4 cup pastry flour and 1/4 teaspoon salt. Cut cold butter in to flour until pieces are slightly larger than pea size. Mix in 2 tablespoons water and continue to add a bit of water until dough comes together. Place in refrigerator.
- Preheat oven to 375˚.
- In a separate bowl combine blackberries, maple syrup, 2 tablespoons pastry flour, and 1 teaspoon cardamom. Stir until blackberries are coated.
- Once oven is ready, remove dough from refrigerator. On a floured surface, roll dough out to a 12" circle. Transfer to a baking sheet. Place blackberry filling in center, leaving roughly a 2" border. Fold outside edges over dough.
- Bake for 45-55 minutes or until crust is golden brown and berries are soft. Serve with yogurt or ice cream.
Cook Time
60M
Prep Time
PT20M
Yield
4-6
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