Triple Berry Crostata Recipe
1 2/3 cup flour
3 tablespoons polenta coarse cornmeal
3 tablespoons sugar
1 teaspoon lemon peel
1/2 teaspoon salt
1 3/4 sticks butter
1/3 cup chilled water
Cut the butter into the flour adding the cornmeal and rest of the ingredients stirring in the water to form a ball. Set aside to make filling.
1/4 cup sugar
2 teaspoons cornstarch
4 cups fresh berries (blueberries, raspberries and blackberries mixed)
pinch of cinnamon
Mix the above ingredients in a medium bowl and set aside for around 30 minutes.
Preheat oven to 375 degrees.
Roll out dough to fit a 9 x 9 square deep cake pan. Pour the prepared fruit onto dough. With remaining dough cut strips with a pastry cutter and place strips on top. You can brush with beaten egg and sprinkle with sugar but optional.
Bake at 375 degrees hot oven until the crostata is browned on top and fruit is bubbling.
Serve with vanilla ice cream or whipped cream.