Huckleberry Croustades
Huckleberry Crostada
Huckleberries are a northwest delicacy and pies and tarts have become my specialty over the years. This recipe is a combination of huckleberries and blackberries or raspberries but you can use any berries you have on hand–just be sure that they ripe and flavorful.
Equipment
- Food processor
Ingredients
For the filling
- 1 lb fresh or frozen huckleberries about 3 cups
- 8 oz fresh or frozen blackberries or raspberries about 1½ cups
- 7 oz confectioners' sugar 1 cup
- 1 oz cornstarch (¼ cup) mixed with 3 tbsp water
- 1½ tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp vanilla bean paste or pure vanilla extract
For the dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp kosher salt
- ½ lbs (2 sticks) very cold, unsalted butter cut into ½-inch dice
- ¼ cup ice water
Instructions
For the filling
- Combine the berries and confections' sugar in a medium heavy-duty pot over medium-low heat. Bring to a gentle boil, stirring frequently. Remove the pan from the heat and add the cornstarch mixture in a steady stream, stirring constantly. Return the pot to the heat and cook, stirring, until the berry mixture begins to thicken, then boil for 2 minutes to completely cook the cornstarch. Add the lemon zest, lemon juice and vanilla. Remove from the heat and let cool completely. Cover with plastic wrap and refrigerate for at least 6 hours (and up to 3 days). After chilling, the consistency of the mixture should resemble thick pie filling.
Make the dough
- Place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with fingers to coat each cube of butter with the four. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button, just until the dough comes together.Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. Wrap the second dough well and freeze, if not using.
Assemble the Croustada
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.Roll the pastry into a 11 to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the filling mixture onto the pastry, leaving a 1½-inch border all around. Folding the border up over the filling, pleating if necessary and pressing lightly.
- Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and filling is thickened.Cool for 30 minutes and serve warm or at room temperature.