Crostata Recipe

This crostata recipe features a perfectly baked, flaky, golden crust stuffed with a sweet-sour mixed berry filling. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 167kcal

Author Arman Liew

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter cubed and chilled
3 tablespoons cold water divided
1 large egg
1 tablespoon superfine sugar

Crostata filling

1 1/2 cups strawberries trimmed and sliced
1 1/2 cups raspberries
1 cup blueberries
2 tablespoons cornstarch
1/4 cup sugar
1 tablespoon lemon juice

Instructions

Preheat the oven to 190C/375F and line a cookie or baking sheet with parchment paper.
In a large mixing bowl, combine the flour and cold butter, mixing until coarse crumbs remain. Add two tablespoons of cold water and mix until a thick dough remains.
Shape the dough into a disc and refrigerate for 10 minutes.
In a small bowl, add the berries, then toss through the cornstarch. Add the sugar and lemon juice and mix well.
Roll the crostata dough into a 12-inch circle onto the lined sheet. Place the berry mixture into the center, reserving two inches from the sides. Fold the dough over the fruit.
Whisk the egg with the remaining tablespoon of water and brush around the dough. Sprinkle with the sugar.
Bake the crostata for 30-35 minutes or until golden.
Let the crostata sit for 5 minutes before slicing.

Video

Notes

Leftovers: Keep the leftover crostata at room temperature for a day. If you wish to store it for longer, store it covered in a refrigerator for 2-3 days.
Reheating: Crostata is best enjoyed warm. Leftovers can be heated in the oven at 180C/350F for 5 minutes.
Berries: Fresh or frozen fruit works. If using frozen fruit, thaw or microwave it first.

Nutrition