Twice Baked Potato Casserole

Berry Crostata with Honey-Mace Yogurt

Ingredients

    Crostata:
  • 1 unbaked pie crust, thawed if frozen
  • 6 oz. raspberries, rinsed
  • 6 oz. blueberries, rinsed
  • 6 oz. strawberries, rinsed, stemmed, and quartered
  • ⅓ cup apricot preserves
  • 1 tsp. TRK Ground East Indies Mace
    • Yogurt:
  • 7 oz. plain Greek yogurt
  • 2 Tbsp. honey
  • ¼ tsp. TRK Ground East Indies Mace

Preparation

Preheat oven to 450°F. Line a baking sheet with parchment paper or a baking mat. Place pie crust on center of sheet, repairing torn spots if needed, set aside. In a small saucepan, heat the preserves and 1 tsp. mace until warm. Gently fold the berries into the preserves. Place the fruit onto the crust, leaving a 1 ½” border. Fold the border of the crust over the fruit, pleating to make an edge. Bake for 20-25 minutes, until the crust is golden. Cool for 10 minutes. While the crostata is baking, make the flavored yogurt. Combine the yogurt, honey and mace in a bowl. Whisk to combine, cover and refrigerate until ready to use. Top slices of crostata with a dollop of the flavored yogurt..