Ingredients:

• 300 ml (plus 1 tbs) all-purpose flour
• 60 ml (plus 2 tbs) sugar
• 1/8 tsp salt
• 120 g (stick) unsalted butter, softened
• 2 large eggs, lightly beaten
• 240 g raspberries
• 240 g fresh blackberries
• 1 tbs fresh lemon juice
• 1 tbs sugar

Method:

1. Make the dough: Combine 1 1/4 cups flour, 1/4 cup sugar, and salt in a large bowl. Form a well in center of the dry ingredients and place the butter and 1 egg in the well. Using your hands, mix the ingredients into a soft, pliable dough. Form it into a 4-inch disk and place it on lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment on a baking sheet, cover the dough with plastic wrap, and chill for 10 minutes. Preheat oven to 375°F.
2. Make the crostata: In a small bowl, mix remaining flour and sugar and set aside. Remove the dough from the refrigerator and evenly spread the flour and sugar mixture on the dough, leaving a 1-inch-wide border around the edge. Place berries on top of the mixture and sprinkle with lemon juice. Fold the 1-inch border over top of the berries to form a 9-inch crostata.
3. Bake the crostata: Lightly brush the top of the crostata dough with remaining beaten egg and sprinkle with sugar, if desired. Bake on the middle rack of the oven — about 35 minutes. Remove from the oven and slide crostata with the parchment paper onto a wire rack. Cool for 1 hour. Serve warm or at room temperature.

Note: Crostata a free-form rustic tart is a quick fill-in for two-crust pie and can be made in under an hour. Perfect pastry is easy with Mixed-Berry Crostata and crostata isn’t limited to berries: take advantage of all of the seasonal fruits, like thin-sliced rhubarb or stone varieties. Equal amounts of peaches, plums, cherries, nectarines, or apricots can be substituted for some or all of the berries in this recipe, and you can create a different dessert each time. Vary repeat performances by adding a hint of flavor (grated orange zest, candied ginger, or cinnamon) to the crust. In the filling, toasted chopped nuts tossed along with the berries add a satisfying crunch.