Blackberry Cardamom Crostata
- Author: Erin Alderson
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Dough:
- 3/4 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 4 tablespoons cold butter
- 2-3 tablespoons water
- Filling:
- 2 1/2 cups blackberries
- 3 tablespoons maple syrup
- 2 tablespoons whole wheat pastry flour
- 1 teaspoon cardamom
- Topping:
- Greek Yogurt or Ice Cream
- Maple Syrup
- In a food processor or bowl, combine 3/4 cup pastry flour and 1/4 teaspoon salt. Cut cold butter in to flour until pieces are slightly larger than pea size. Mix in 2 tablespoons water and continue to add a bit of water until dough comes together. Place in refrigerator.
- Preheat oven to 375˚.
- In a separate bowl combine blackberries, maple syrup, 2 tablespoons pastry flour, and 1 teaspoon cardamom. Stir until blackberries are coated.
- Once oven is ready, remove dough from refrigerator. On a floured surface, roll dough out to a 12" circle. Transfer to a baking sheet. Place blackberry filling in center, leaving roughly a 2" border. Fold outside edges over dough.
- Bake for 45-55 minutes or until crust is golden brown and berries are soft. Serve with yogurt or ice cream.