This is my version of a crostata

A bit of pastry and a few crumbs
Delicious on the day it is made or the next

1 batch of pastry
I use my mother’s recipe which is the one on the back of the TENDERFLAKE LARD box.
You can do this!!
You can make the whole recipe which uses the whole pound or you can make half the recipe using half the pound.
You still make the whole recipe of liquid but use just half of it.

Pastry rolled on a very thin layer of flour. You can flip it to coat the other side so it doesn’t stick to the counter, but don’t use too much flour.
Roll it approx. 1/8 of an inch thick
line a large jelly roll pan with parchment allowing it to come up the sides slightly
place the pastry on the pan.  The pastry does not need to be rolled perfectly.  I sometimes do it round and sometimes in a rectangular shape.  It will hang over the edges of the pan.  Once you have added your berry mixture you fold it up over the fruit.

Don’t fuss with it.  We are not looking for a perfectly shaped creation.

CRUMB MIXTURE FOR TOPPING
3/4 cup flour
1/2 cup granulated sugar
1 tsp. cinnamon
1/2 cup butter (Room temperature)
mix with your hands into course crumbs

BERRY MIXTURE
2 cup blueberries
1 1/2 cups strawberries sliced into quarters
1 cup raspberries
3/4 cup granulated sugar
1/2 cup flour
1 tsp. vanilla
stir together

Put berries into middle of pastry
fold edges of pastry up over the sides of the berries
top with crumbs

Bake in preheated 400 degree oven for 20 minutes
on lower 1/3 of oven
If crumb mixture looks to be getting too brown cover with foil

lower temperature to 350 and continue baking until it is done 🙂 (Nanoism)(about 15 minutes)
You will know because the berry juice will be running out the sides
This is OK!  We call this RUSTIC and naturally delicious!

Don’t worry!
When pasty is brown and the mixture is juicy remove from oven and allow to rest for 30 to 60 minutes

Serve with ice cream

This should serve 10 but may only serve 5 🙂

Enjoy