Raspberry Crostata Recipe by Bella Gluten-Free
When the berries are out I can't help baking this dessert over and over again. Change the fruit and you create a new dessert each time.
Servings: Makes 6 servings
Prep: 5 mins
Total: 30 mins
- 2 cups fresh raspberries
3 TBL sugar
1 TBL potato starch
Sweet Pastry Crust
- 1 cup plus 2 TBL Bella Gluten-Free All Purpose Baking Mix
3 TBL sugar
6 TBL unsalted butter or dairy-free substitute, well chilled
1 large egg or flaxseed gel equivalent
1TBL or more ice water
Mix it Up
- In a small bowl, mix together washed berries, sugar and starch. Set aside.
- In a food processor or large bowl mix together Bella Gluten-Free All Purpose Baking Mix and sugar. Cut in butter or butter alternative just until mixture resembles a coarse meal. Add egg or egg alternative and ice water and mix until dough forms a ball. Place between two pieces of parchment paper, flatten to about a 4" disk. Refrigerate for 30 minutes. Roll out to a 9-10" circle. Leaving the bottom parchment paper, transfer to pie plate. Add raspberries and gently fold pastry crust up and over the edge of the filling, pleating it as you go. You will end up with about an 8” crostata.
- Bake at 350 degrees for 25-30 minutes until crust is a golden brown. Let cool before serving.