This Mixed Berry Crostata is a cross between rustic and sophisticated and is all around delicious. It’s also easy to make and looks fantastic. You can use whatever blend of fruit you’d like or even just a single fruit for your filling. We prefer a mix of strawberries and blueberries.
Crostata is the Italian name for a free form tart, usually with fruit filling. Crostata are traditionally made with a rich pastry crust known as pasta frolla, with the addition of an egg providing the richness. When you roll out your pasta frolla, you don’t have to worry about transferring the crust into a pie dish or tart pan. You can roll it out on parchment paper and transfer that right to the baking sheet.
We talk you through making this recipe in Episode 295 of our podcast. If you enjoy this Mixed Berry Crostata, you may also enjoy our recipes for Blueberry Baked Donuts and Fresh Strawberry Cookies.
Ingredients
Pasta Frolla
1 1/2 cups all-purpose flour or gluten free 1-1 flour (plus extra for rolling)
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup (1 stick) unsalted butter or dairy free butter, very cold, cut into cubes
1 large egg, beaten
1 tsp vanilla extract
1 additional egg, or 3 tablespoons of milk or plant milk, for washing the crust
2 tablespoons demerara or turbinado or coarse sanding sugar (for sprinkling)
Crostata Filling
3 cups fresh berries (we used blueberries and sliced strawberries)
2 tablespoons cornstarch
1/4 cup sugar
1 tablespoon lemon juice
Directions
Pastry Dough
Whisk together the flour, granulated sugar, and salt. Using a pastry blender or your method of choice, cut the butter cubes into the flour until the mixture resembles coarse meal with some pea-sized crumbs. Make a well in the center, add the egg and vanilla extract, and stir with a fork until the dough starts to come together. Gather the dough in your hands and form it into a disc, wrap in plastic, and chill for at least half an hour.
Make the Filling
In a medium or large bowl, stir together the sugar and cornstarch. Add the sliced strawberries and blueberries, then pour the lemon juice over top. Toss everything together until the fruit is coated with the mixture. Set aside.
Prepare the Crust
Preheat your oven to 350°F (175°C) and have your baking sheet ready. On a large piece of parchment paper, using a floured rolling pin, roll the chilled dough out into a (roughly) 12-inch diameter circle and transfer it to your baking sheet. Pour the berry mixture into the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the up over the filling, forming the rustic-looking crostata crust. Gently pat any cracks in the crust back together.
In a small bowl, beat your remaining egg with a splash of water. Brush this egg wash, or a milk wash, evenly over the folded pastry crust. Sprinkle the coarse sugar all over the pastry.
Bake for 45 minutes, or until the crust is golden brown and the berry juices are bubbling. Allow it to cool for at least 15 minutes before slicing. Holly’s husband Pete reports that he prefers the crostata once it has been chilled, but it is also amazing served warm with a scoop of vanilla ice cream.
