Crostata with Mulberries, Rosemary, and White Wine
Baking and Desserts | European cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Crostata with mulberries, rosemary, and white wine
Ingredients
- Wheat Flour - 9.5 oz
- Sugar - 6.7 oz
- Butter - 5.3 oz
- Whole egg - 1 piece
- Citrus Zest Mix - 1 piece
- White Mulberries - 24.7 oz
- Dry White Wine - 3 fl oz
- Fresh Rose Hips - 1 sprig
Step by Step guide
Step 1
Wash the mulberries, place them in a pot, add the wine, sugar, and rosemary, and cook until the sugar dissolves. It is important to gently stir the berries to keep them whole.
Step 2
On a table, mound the flour and make a well in the center. Add the finely chopped butter, egg yolks, zest, and sugar. Knead into a smooth dough.
Step 3
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 hours. Remove the dough and divide it into 2 unequal parts - one should be twice the size of the other. Place the smaller piece back in the refrigerator.
Step 4
Grease a baking dish with butter. Preheat the oven to 195°C (383°F). Roll out the larger piece of dough into a sheet 2-3 mm thick and lay it in the dish, smoothing the edges. Prick the base with a fork, cover with parchment paper, and bake for 15 minutes.
Step 5
Remove from the oven, spread the filling. Roll out the smaller piece of dough into a sheet 2-3 mm thick and cut into strips 1.5 cm wide. Lay them over the filling first vertically, then horizontally. Bake for 15 minutes.
Step 6
Remove from the oven, let cool slightly, and cut into serving pieces.
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