This fruit dessert is so simple to make and it's such a versatile recipe that you can use either freshly picked berries in-season or frozen ones for the rest of the year.
The Chai Spice used here makes it out-of-the world. You're gonna love it!
1 cup and 2 tbsp. all-purpose flour
2 ½ tbsp. Curry’s Chai Sugar
Dash of salt
1 stick cold unsalted butter, cut into pieces
2 tbsp. ice water
2 cups fresh blueberries
¼ - ½ tsp. Curry’s Chai Spice
¼ cup all-purpose flour
¼ cup granulated sugar
½ stick cold unsalted butter
1. Heat the oven to 450 degrees F. Combine all-purpose flour, sugar, salt and pulse in an electric mixer or food processor. Add the butter and pulse the mixture until the butter is thoroughly incorporated & the mixture resembles coarse breadcrumbs.
2. Add the ice water to the dough. Mix until the dough comes together & pulls cleanly away from the sides of the bowl.
3. Remove the dough from the bowl & flatten it into a circle. Wrap the dough in plastic wrap and refrigerate it until it is chilled.
4. On a lightly floured surface, roll the dough out to a roughly 10-inch diameter circle. Transfer the dough to an ungreased cookie sheet. Put the berries in the center & distribute it evenly leaving a 1-inch border on the sides. Sprinkle the Chai Spice over the berries.
5. Mix the all-purpose flour and granulated sugar until it combines well. Add the cold butter and mix quickly until the mixture resembles coarse breadcrumbs. Distribute this sugar-flour mixture over the berries.
6. Fold the edges of the dough over the fruit. Fold and pleat the dough as necessary, pressing firmly on the pleat.
7. Bake until the crust is lightly browned & the fruit is soft, about 20-25 minutes. Rotate the crostata halfway through baking for even browning.
8. Remove the crostata from the oven & cool slightly before serving.
Note: You can use frozen berries but do not defrost before using them.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.