It's not often that there are coupons for fresh fruits, so I'm sharing this information sent from Driscoll's public relations. They hope you will visit Driscoll's website where you can get a 50 cent Driscoll's coupon and more recipes, both sweet and savory, just in time for Thanksgiving.
Below is one of their recipes for a tasty Tuscan crostata with berries.
Tuscan Crostata with Berries
Prep time: 20 minutes, plus chill time
Bake time: 25 minutes
Makes 8 servings
1 cup plus 2 tablespoons all-purpose flour
¼ cup granulated sugar
4 tablespoons cold unsalted butter, cut into small pieces
Dash of salt
2-3 tablespoons ice water
1 package (16 ounces) Driscoll’s Strawberries, hulled, quartered
2 packages (6 ounces) Driscoll’s Blueberries (one package reserved for garnish)
2-3 tablespoons granulated sugar
1-2 tablespoons coarse sugar crystals
Vanilla ice cream (optional)
Place flour, sugar, butter and salt in food processor bowl. Pulse 8-10 times until mixture resembles coarse meal.
Add water 1 tablespoon at a time with motor running, pulsing just until dough holds together when a small bit is pressed between your fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
Preheat oven to 425ºF.
Roll dough on a lightly floured surface to an 11-12-inch circle, about 1/8-inch thick. Gently fold dough into quarters and transfer to a baking sheet coated with cooking spray.
Mound the strawberries and 1 package of blueberries in center of dough leaving a 1 ½ to 2-inch border. Sprinkle berries with granulated sugar.
Fold and pleat dough evenly up and around the berries. Sprinkle dough with coarse sugar crystals.
Bake in center of oven until crust is rich golden brown, 30-35 minutes. Cool briefly and serve warm with ice cream (optional) and remaining blueberries.
This recipe is shared with Patti's Comfy Cuisine Blueberry Roundup.