1 1/2 cups all-purpose flour
3/4 cup cake flour
Dash salt
3 tablespoons, plus 5 teaspoons granulated sugar, divided
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 tablespoon vanilla extract
3 cups mixture of blackberries, blueberries and cut-up strawberries
1 tablespoon cornstarch
1 tablespoon coarse sugar
Vanilla ice cream, for serving

Heat oven to 400 degrees.

In bowl of an electric mixer or food processor, combine the flours, salt and the 3 tablespoons granulated sugar. Distribute the butter over top and mix until butter is thoroughly incorporated and mixture resembles moist cornmeal.

Combine 2 tablespoons ice water and the vanilla and sprinkle over dough. Mix until dough comes together and pulls cleanly away from bowl's sides.

Remove dough from bowl and flatten it into a disk, then wrap it in plastic wrap and refrigerate until ready to use.

In a medium bowl, toss together the berries, cornstarch and 5 teaspoons granulated sugar; stir gently until berries are well-coated. Set aside.

On a lightly floured surface, roll dough out to a roughly 16-inch-diameter circle. Leave it a little thick; added texture is better. Transfer dough to a cookie sheet, then place sweetened fruit mixture in center and distribute it in a low mound, leaving a 2-inch border.

Fold dough's edges over fruit to form a 6-sided tart, with fruit showing in center: Fold one edge over, then fold second edge over, pleating dough as necessary and pressing firmly on pleat.

Lightly brush dough's surface with a little water and sprinkle with the coarse sugar. Bake until crust is brown and fruit is soft and thickened, 30 to 35 minutes. Rotate crostata halfway through baking for even coloring.

Remove crostata from oven and cool 10 minutes before cutting and serving with the vanilla ice cream.

Makes 6 servings.