Blackberry Cardamom Crostata

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Dough
• ¾ cup whole wheat pastry flour
• ¼ teaspoon salt
• 4 tablespoons cold butter
• 2-3 tablespoons water
• Filling
• 2½ cups blackberries
• 3 tablespoons maple syrup
• 2 tablespoons whole wheat pastry flour
• 1 teaspoon cardamom
• Topping
• Greek Yogurt or Ice Cream
• Maple Syrup

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the ¾ cup whole wheat pastry flour and ¼ teaspoon salt together. Cut in the cold butter with your fingertips or a pastry cutter until it resembles coarse crumbs.

2. Add the 2-3 tablespoons water a little at a time, mixing just until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes.

3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

4. Gently toss the blackberries with the 3 tablespoons maple syrup, 2 tablespoons whole wheat pastry flour, and 1 teaspoon cardamom until evenly coated.

5. Roll the chilled dough into a 12-inch round on a floured surface and transfer it to the prepared sheet. Pile the blackberry filling in the center, leaving a 2-inch border.

6. Fold the border of dough up over the edges of the filling, pleating as you go. Leave the center of the fruit exposed.

7. Bake for 50 to 60 minutes, until the crust is deep golden and the blackberry juices are bubbling thickly. Cool on the sheet for 15 minutes.

8. Serve warm with Greek yogurt or ice cream, drizzled with maple syrup.