Arts and Entertainment your connection to The Boston Globe

Rustic summer berry croustade

Serves 6


1 1/4 cups flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut up
3 to 4 tablespoons ice water
Flour (for sprinkling)
1. In a medium bowl, combine the flour, sugar, and salt. Cut in the butter with your fingers until the mixture resembles crumbs.

2. Sprinkle 3 tablespoons of ice water over the dough and mix with a fork until just combined. Add another tablespoon of water if necessary to form a dough. Turn the dough out onto a lightly floured counter, flatten, and wrap in foil. Refrigerate for 30 minutes.


1 egg, beaten with 2 teaspoons water (for the glaze)
1/3 cup sliced almonds
2 1/2 cups fresh fruit
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 tablespoon cold unsalted butter, cut up
Confectioners' sugar (for sprinkling)

1. Set the oven at 425. Have on hand a large rimmed baking sheet.

2. On a lightly floured counter, roll the dough to a 13-inch round. Leave the edges ragged. Pick the pastry up on the rolling pin and lay it on the baking sheet. Brush the pastry with egg glaze and sprinkle with almonds.

3. In a bowl, toss the fruit, granulated sugar, cornstarch, lemon juice, and cinnamon. Spoon the fruit mixture onto the dough, mounding it slightly higher in the center and leaving a 2-inch border around the edge of the pastry. Fold the edges of the pastry over the filling, pleating it if necessary, to make an uneven 1 1/2-inch edge. Dot the fruit with butter and brush the edges of the crust with egg glaze.

4. Bake the croustade for 15 minutes. Reduce the oven temperature to 375 and continue baking for 25 to 30 minutes more or until the pastry is golden and the fruit juices are bubbling at the edges.

5. Let the croustade cool slightly. Sprinkle with confectioners' sugar and serve slightly warm with ice cream. Adapted from Brooke Dojny

Today (free)
Yesterday (free)
Past 30 days
Last 12 months
 Advanced search / Historic Archives