Berry season is here and needless to say, I’m in love! Whipped this up tonight for dessert and it was met with great appreciation. Rustic, flavorful & oh so easy to make.
Ingredients for pastry:
1 3/4 c all-purpose flour
1/3 c granulated sugar
1/4 c cornmeal
1/4 tsp salt
1/2 c cold butter, cut into chunks
1/3 c low fat buttermilk
Ingredients for filling:
2 c of raspberries
2 c of black berries
2 c of strawberries, sliced thinly
1/2 c granulated sugar
3 tbl all purpose, unbleached flour
2 tbl freshly squeezed lemon juice
2 tbl fat free or low fat milk
1 large egg white
1 tbl raw turbinado sugar
Pastry: Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, cornmeal and salt in a food processor; pulse 4 times. Add butter to flour mixture; pulse 6 to 7 times or until mixture resembles coarse meal. With processor on, through the spout, slowly add buttermilk and process until dough forms a ball. Gently press dough into a circle on plastic wrap; cover. Chill 45 minutes.
Preheat oven to 350°. Unwrap and roll out on a clean, floured surface. Roll into a 15 inch round and place on a piece of parchment paper. The place on a baking sheet (with the parchment paper).
Filling preparation: In a mixing bowl combine all of the berries and the sugar, flour and lemon juice. Toss to coat, gently. Then spoon the berry mixture onto the center of the dough, leaving a 2 inch border around the edge. Then fold the edges of the dough up and slightly over the berries. The dough will not completely cover them.
Then combine the milk and egg white in a small bowl, stirring well with a whisk. Brush this over the dough edges and then sprinkle with the turbinado sugar. Bake for 60 minutes or until the crust is golden. Wait for the pastry to cool before cutting and serving.
— Knead to Cook