Upside Down Berry Crostada
Transform your dessert game with this show-stopping Upside Down Berry Crostata! This rustic twist on a classic crostata features a buttery, golden crust baked over a luscious layer of caramelized mixed berries, including blueberries, raspberries, blackberries, and strawberries. The magic happens when you flip it to reveal the glossy, fruit-filled topping infused with hints of brown sugar, vanilla, and lemon. The homemade dough, made from scratch with cold butter for flakiness, ensures a perfect pastry every time. Finished with a sprinkle of coarse sugar for added crunch, this dessert is both visually stunning and irresistibly delicious. Perfect for impressing guests or treating yourself, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Keywords: Upside Down Berry Crostata, caramelized berries, rustic dessert, homemade pie crust, easy berry dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 0.75 cups unsalted butter (cold, cubed)
- 4 tablespoons ice water
- 3 cups mixed berries (e.g., blueberries, raspberries, blackberries, and sliced strawberries)
- 0.5 cups light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 1 tablespoon heavy cream (optional, for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
In a mixing bowl, combine the all-purpose flour, 2 tablespoons of granulated sugar, and 0.5 teaspoons salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Slowly drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form it into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line a 9-inch round cake pan with parchment paper.
In a small saucepan over medium heat, melt the brown sugar with the lemon juice, stirring until it forms a thick caramel consistency. Pour this mixture evenly into the lined cake pan.
In a large bowl, toss the mixed berries with the remaining 1 tablespoon of granulated sugar, cornstarch, vanilla extract, and a pinch of salt. Spread the berries evenly over the caramel layer in the cake pan.
On a floured surface, roll out the chilled dough into a circle slightly larger than the diameter of the cake pan. Gently place the dough over the berries, tucking any excess edges into the pan.
Brush the top of the dough with heavy cream (if using) and sprinkle with coarse sugar.
Bake the crostata in the preheated oven for 45-50 minutes, or until the crust is golden brown and the berry filling is bubbling.
Remove the pan from the oven and let it cool for 10-15 minutes. Carefully invert the crostata onto a serving plate, peeling off the parchment paper to reveal the caramelized berry topping.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 202.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
