Rustic Berry Crostata

Ingredients

• 2 cups blueberries fresh ( 1 pint)
• 4 tablespoons butter cut into 8 pieces
• 3 tablespoons cornstarch 
• 1 large eggs 
• 1 large egg yolk 
• 2 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 3 tablespoons rum (or water)
• 1 tablespoons milk 
• 1 cup raspberries fresh ()
• 0.3 teaspoon salt 
• 0.3 cup sugar plus more for sprinkling on top ( 1 to 2 tablespoons)
• 3 tablespoons sugar 
• 1 cup butter unsalted cold cut into pieces

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wire rack
• blender
• plastic wrap

Directions

1. Combine first 3 ingredients in a large bowl.
2. Mix in 1 cup cold butter with a pastry blender or two forks until mixture resembles coarse meal.
3. Whisk together egg yolk and 3 tablespoons milk; pour into flour mixture, stirring just until dough starts to form a ball. Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap; place in refrigerator at least 1 hour or overnight.
4. Preheat oven to 37
5. Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.
6. Remove dough from refrigerator; divide evenly into 8 pieces.
7. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
8. Combine egg and milk; brush outside of each tart with the egg wash.
9. Sprinkle tarts with about 1 to 2 tablespoons sugar.
10. Bake at 375 for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking.
11. Let cool on pan 5 minutes.
12. Remove to a wire rack; let cool.
13. Serve with lightly sweetened whipped cream or vanilla ice cream.