Sunday, June 9, 2013
I knew that we were going to go pick olallieberries with friends this morning, so last night when I prepped the PâteBrisée for our breakfast Rhubarb Crostata, I made a second dough.
It made making this olallieberry crostata that much more simple!
1 batch of sweet Pâte Brisée
4 C olallieberries, rinsed and dried
1/2 C organic granulated sugar
2 T corn starch
granulated honey for sprinkling
In a large mixing bowl, toss together the olallieberries, sugar, corn starch, and butter. Preheat the oven to 425.
Roll the chilled Pâte Brisée out between 2 sheets of parchment paper and lay it on your baking stone (or sheet). Spoon the mixture into the center of your crust, leaving about 2" on all sides.
Gently fold the crust up to create a free-form tart. Sprinkle with granulated honey and bake for 45-50 minutes - until the crust is firm and lightly golden. Let cool slightly. Serve warm.