Pink Door’s Mixed Berry Crostata

September 12, 2011

The Pink Door has created an authentic Italian dessert in honor of the bounty of the season, as well as the recent National-Can It-Forward Day at Pike Place Market.

Ball Canning Company’s Canning Across America event showcased some of Seattle’s favorite chefs demonstrating  popular summer canning recipes, including a mixed-berry jam, dill pickles, canned tomatoes, and more with viewers asking questions and sharing tips via live streaming video. An excerpt can be viewed here:

The Pink  Door’s pastry chef (and Pike Place Market native) Kelsey Angell created a delicious Mixed Berry Crostata, inspired by freshly canned mixed berry jam, prepared by local canning expert and gluten-free baker Jeanne Sauvage.

“Crostata is a typical Italian dessert made with jam. The ‘pasta frolla’ or pie dough is spread with the jam and topped with a lattice crust. We are modifying it by adding Northwest blackberries, blueberries, and currants on top of the jam. So the final masterpiece is half Italian Crostata and half a traditional American Pie–just like me!” explains Jackie Roberts, founder of The Pink Door.

You can try your hand with the recipe below (courtesy of The Pink Door), or enjoy it at venerable Pike Place Market restaurant for $8.00.

Mixed Berry Crostata

One 9-inch Tart pan with a removable bottom

Pasta Frolla:

3 Cups All-Purpose flour, Unbleached

1 cup Super fine Sugar (Bakers sugar)

1/4 tsp. Kosher salt

1 Lemon, zest and chop or use a micro-plane

1/2 pound unsalted butter, diced

2 egg yolks

1 egg, whole


1 Jar Ball Canning Company Mixed berry Jam

2 baskets mixed berries, such as…currants, blackberries, blueberries, raspberries, gooseberries

Mix dry ingredients, cut in the butter until walnut pieces size.

Add the eggs, and mix just until incorporated.

Divide 2/3rds and 1/3rd . Form into a round flat disc shape between two pieces of wax paper or plastic. Let rest for 1 hour.

Roll each circle, The larger goes into the tart shell, the smaller gets cut into strips to form lattice over the top of the berries.

Fill the unbaked shell w/ 1 jar of mixed berry jam and cover w/ berries mixture.

Lattice over top. Brush w/ egg wash. Sprinkle w/ turbanato sugar.

Bake at 375 degrees for 20 minutes or until the crust is golden and the fruit is bubbly.

Let rest to room temp. serve!

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