Mixed Berry Crostata
Rustic elegance meets delightful simplicity with this Mixed Berry Crostata, a show-stopping dessert bursting with the vibrant flavors of summer berries. Featuring a buttery, flaky homemade crust that cradles a medley of sweet strawberries, tart blueberries, and juicy blackberries, this free-form tart is as easy to make as it is beautiful. A hint of lemon juice and vanilla extract enhances the fruit filling, while an optional sprinkle of coarse sugar adds a delightful crunch to the golden crust. Perfect for gatherings or as a weeknight treat, this crostata can be served warm or at room temperature for a comforting, bakery-worthy dessert that highlights seasonal produce. With minimal prep and maximum flavor, this Mixed Berry Crostata is an absolute must-try for lovers of rustic, fruit-filled pastries.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 25 grams granulated sugar
- 0.5 teaspoons salt
- 115 grams unsalted butter (cold, cubed)
- 60 milliliters ice water
- 150 grams strawberries (hulled and sliced)
- 100 grams blueberries
- 75 grams blackberries
- 50 grams granulated sugar (for filling)
- 10 grams cornstarch
- 15 milliliters lemon juice
- 5 milliliters vanilla extract
- 1 large egg (beaten, for egg wash)
- 15 grams coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Drizzle the ice water into the mixture a tablespoon at a time, stirring with a fork, until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a medium bowl, combine the strawberries, blueberries, and blackberries. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract, then toss to coat the berries evenly.
On a lightly floured surface, roll out the dough into a rough 12-inch (30-cm) circle. Transfer the dough to the prepared baking sheet.
Pile the berry mixture into the center of the dough, leaving a 2-inch (5-cm) border around the edges.
Fold the edges of the dough over the fruit filling, pleating as you go to create a rustic crust. The center should remain exposed.
Brush the edges of the crust with the beaten egg and, if desired, sprinkle with coarse sugar for added texture and sweetness.
Bake the crostata in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the crostata to cool on the baking sheet for 15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 18.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
