By Terese Allen - Summer 2018 Issue
This open-faced fruit tart is delicious with fresh seasonal berries, but you’ll really appreciate its sunny flavors in midwinter using frozen berries.
Recipe Detail Serves: 6 20 minutes plus crust prep Prep Time, 45-50 minutes Cook Time
Remove pie dough disk from refrigerator 20 to 30 minutes before you plan to bake the crostada. Meanwhile, heat oven to 425 degrees. Mix maple syrup, lemon curd, sugar and bourbon in a small bowl. Place all the berries in a larger bowl, pour the syrup mixture over them and use a rubber spatula to mix everything gently.
When the chill is off the dough, roll it out into a 12 or 13-inch round on a floured surface. Fold the round in half and transfer it to a 9-inch glass pie plate. Unfold, center the dough and gently tuck it into and around the bottom of the pie plate, leaving the excess dough overlapping all around the rim.
Gently but thoroughly stir the flour into the fruit. Scrape mixture into pie plate. Use your fingers to create wide, overlapping folds of dough all around and over the berries, leaving an open space in the center to show off the fruit.
Bake 18 minutes. Reduce heat to 350 degrees and continue baking until filling is bubbly and crust is browned, another 35 to 45 minutes. If the exposed berries begin to darken too much as the crostada bakes, cover that portion with foil. Transfer crostada to a wire rack to cool. Serve warm or at room temperature.