Rosé Spiked Berry Crostata
From Carrie Morey's hot little suppers cookbook
This recipe combines beautiful Fourth of July-themes colors with rose wine, which had just hit the summer party scene when I first made this and continues to b popular. My mother-in-law always makes our wonderful meal for the Fourth and I bring dessert, so it's always a chance for me to experiment with red, white, and blue sweets!
- 6 ounces fresh blackberries
- 16 ounces fresh strawberries, sliced
- 1/3 cup rosé, I recommend Hogwash
- 1/3 cup + 2 tablespoons sugar, divided
- 1 package Callie’s Buttermilk Biscuit Mix
- 8 tablespoon unsalted butter, room temperature
- 1/3 cup + 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, melted
- 3 tablespoons turbinado sugar
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- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together Callie’s Buttermilk Biscuit Mix, 1/3 cup sugar and 8 tablespoons of butter. Working with your hands, mix quickly together until mixture resembles coarse crumbs.
- Mix together the milk and vanilla. Add it to the biscuit mixture. Mix quickly with your hands. If mixture seems too dry add in another tablespoon of milk. Work dough into a ball. Wrap dough in plastic wrap and freeze for 30 minutes.
- While the dough is chilling, macerate the berries. In a small bowl add the berries, rosé and 2 tablespoons of sugar. Let the berries sit for 30 minutes.
- 1. Lightly flour your working surface. After the dough has chilled for 30 minutes, roll the dough out carefully; pinching off a piece of dough to use as ribbon on top. Roll dough out to 10-12 inches in diameter and 1/8 inch thin. Roll the reserved dough out to 1/8 inch thin. Using a pasta cutter or knife, cut dough into 3 ribbons; set aside.
- 1. Drain the berries. Place the blackberries in the left upper corner of the dough. Then place the sliced strawberries all around the blackberries and the center of the dough, leaving about an inch or so around the edge. You want the fruit to resemble the American flag.
- 1. Gently fold the edges of the dough over the berries, pinching together any open seams. Add the reserved 3 ribbons on top.
- 1. Brush 2 tablespoons of melted butter all over the dough and sprinkle with turbinado sugar.
- 1. Bake for 30-35 minutes or until dough is golden brown.
- 1. Serve with vanilla ice cream and enjoy!
Hot Little Tip
Crostata Crust Options You can use any Piecrust recipe for this crostata. Or save some time and use a store-bought piecrust. Roll it out the same way and reserve a pinch of dough to make the ribbons for the stripes on the flag. It's summertime and this recipe is adaptable, so do whatever is most fun and most convinient for you!