Crostata with mulberry, rosemary and white wine
6 servings
150 minutes
Crostata with mulberries, rosemary, and white wine is an exquisite dessert inspired by European baking traditions. The mulberry, rich in sweet and tart notes, reveals its flavor when combined with aromatic white wine and fresh rosemary. The buttery crust perfectly complements the juicy berry filling, creating a harmony of flavors. This dessert not only pleases the eye with its golden lattice crust but also captivates with complex flavor nuances where the freshness of the berries intertwines with the wine's light astringency and the spiciness of rosemary. Crostata is perfect for festive gatherings or cozy tea times, especially with a cup of fragrant tea or a glass of white wine.
1
Wash the mulberries, place them in a pot, pour in wine, add sugar and rosemary, and cook until the sugar dissolves. It's important to stir the berries gently to keep them whole.
- Mulberry: 700 g
- Dry white wine: 100 ml
- Sugar: 190 g
- Fresh rosemary: 1 stem
2
Heap flour on the table, make a well in the center. Add finely chopped butter, egg yolks, zest, and sugar. Knead into a uniform dough.
- Wheat flour: 270 g
- Butter: 150 g
- Egg yolk: 1 piece
- Lemon zest: 1 piece
- Sugar: 190 g
3
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 hours. Take the dough out and divide it into 2 unequal parts - one should be twice as large as the other. Put the smaller part in the refrigerator.
4
Grease the mold with butter. Preheat the oven to 195°C. Roll out a large piece of dough to a thickness of 2-3 mm and place it in the mold, smoothing the edges. Prick the dough with a fork, cover with baking paper, and send it to the oven for 15 minutes.
- Butter: 150 g
5
Remove from the oven, spread the filling. Roll out a piece of dough into a 2-3 mm thick layer and cut into strips 1.5 cm wide. Place them on top of the filling first vertically, then horizontally. Bake for 15 minutes.
6
Remove from the oven, let it cool slightly, and cut into portioned pieces.