Circle B Kitchen
1 9" pie crust (homemade or store bought)
lemon curd (recipe below)
4-6 oz fresh blackberries (blueberries would work nicely too)
Preheat oven to 375 degrees. (I cooked my crostata on a baking stone which required a longer preheat to get the stone hot, but it made it a nice crisp crust)
Roll your pastry to about a 10-inch round. Transfer to a parchment-covered baking sheet or pizza paddle. Spread a thin layer of lemon curd over the dough, putting a thicker layer around the edge where the dough will be folded. Fold about 2 to 3 inches of dough over the curd, making little pleats where necessary. Sprinkle the folded edge with sugar. Cut off the excess parchment paper.
Place in preheated oven (if using a baking stone, slide your crostata onto the stone) and bake for about 20 to 25 minutes or until the pastry is nicely browned.
Remove from the oven and let cool for 5 to 10 minutes. Spread the remaining lemon curd over the middle of the crostata and top with your berries. Slice and eat while still slightly warm.
Lemon Curd
YIELD 1 1/2 cups
Recipe adapted from Martha Stewart
3 eggs
2 egg yolks
1 cup sugar
1⁄2 cup fresh lemon juice (I sometimes add another ¼ cup for extra lemony-ness)
1⁄2 cup unsalted butter
1 tablespoon lemon rind, grated
DIRECTIONS
In a heavy, medium saucepan whisk the eggs and egg yolks until well blended and then add the sugar and lemon juice and stir to combine. Cook over medium low heat, stirring constantly, for about 8-10 minutes or until the mixture is fairly thick and coats the back of a wooden spoon.
Remove from heat and immediately pour through a sieve or strainer to catch any egg bits. This also creates a smooth, curd texture.
Stir in the cold butter pieces and once the butter has melted, add the grated zest and stir to combine.
Transfer to a tightly covered storage container. At this point you can refrigerate the curd (it will last for 2-3 weeks) or you can freeze it for much longer.