Berry Crostatas

As I mentioned last week, I’m really trying to enjoy summer to the fullest rather than spend it waiting for fall.  For me, one thing this has meant is eating copious amounts of fresh berries.  I mean, they are gorgeous, healthy, delicious and portable – how can anyone resist them?  I certainly can’t, especially in the form of these mixed berry crostatas (well, there goes the healthy part.)  This is a very low maintenance dessert and great for entertaining in a pinch.  Have the dough ready in the freezer or the fridge, and use whatever fruit you have on hand to make a spectacular ending to any meal.  The jewel tones of the mixed berries are so rich, this dessert is both beautiful to look at and to eat.  When made as instructed (four crostatas), the final product is really too big to be a personalized dessert.  I ended up serving them to be split between couples so it worked out in the end, but next time I’ll divide the dough into six or seven portions to get something more manageable for an individual guest.

Mixed Berry Crostatas
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1 cup sugar, divided
2 cups all-purpose flour
¼ tsp. salt
1 cup (2 sticks) cold butter, cut into small pieces
4 tbsp. ice water
1-1½ cups berries (I used blueberries, blackberries and raspberries)

1 large egg yolk, lightly beaten with 1 tbsp. milk

To make the crust, combine ½ cup of the sugar with the flour and salt in the bowl of an electric mixer.  Mix briefly to blend.  Add in the butter pieces and mix on low speed until the mixture resembles coarse crumbs and the largest butter pieces are the size of peas.  (This can also be done with a food processor or by hand with a pastry cutter.)  Add the ice water 1 tablespoon at a time, mixing on low speed until the dough comes together.  Form into a ball, wrap with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 450˚ F.  Divide the dough into 6 equal pieces.  Form each into a ball.  On a lightly floured work surface, roll out each dough piece into ¼-inch thick rounds.  Transfer the rounds to a baking sheet lined with parchment or a silicone baking mat.  Add about ¼ cup of berries into the center of each dough round, leaving a 1½-inch border around the edge.  Fold the edges up around the fruit, pinching as needed to keep the dough in place.  Generously sprinkle the remaining sugar over the top of the fruit.  Brush the edges of the crusts evenly with the egg wash.

Bake for 12-14 minutes, until the crust is light golden brown.  Cool for no more than 10 minutes on the baking sheet, then transfer to serving plates.  Serve warm with vanilla ice cream as desired.

Source: adapted from The Pastry Queen by Rebecca Rather

30 Responses

  1. Looks absolutely delish!!

  2. Okay, I don’t even like sweets and that picture had me salivating. Well done!

  3. I just did this with peaches. We have so many of them right now…

  4. This looks divine! Mmmm!

  5. This looks so yummy!!!! I can’t wait to make it. I’ve just got some organic blackberries in my fridge!

  6. I love this, easier than making a pie! I am taking full advantage of berries as well, I am making soooo much jam!

  7. Wow! This looks fantastic! I was looking for an alternative to my shortcakes dessert and this could be it. Thank you for another wonderful receipe!

  8. That crostata looks SO perfect. I would love to break off pieces of that crust mmm.

  9. One thing to beware of when adapting this to individual servings is that you’ll mess with the ratio of crust to filling. You’ll end up with a lot more crust per filling, and it can be a little difficult to make the pleated edges.

    • I guess I sort of assumed people would know to decrease the amount of filling for a smaller crust.

      • Well, yes, but I was thinking more as far as taste goes. I tried making a tiny galette once and was a little disappointed in the results because there wasn’t much filling. But you’re right, it is a nice serving idea.

  10. Nice presentation. I am a fan of rhubarb and I like to make this recipe using a mixture of rhubarb, blueberries and strawberries. You can’t go wrong enjoying a piece of summer with food like this! Thanks for sharing!

  11. Oh Wow!! This looks wonderful; blackberries are my favorite!

  12. I love The Pasty Queen Cookbook! This is the easiest, yummiest recipe!!! Beautiful picture!

  13. This is pretty much a galette, right? Well I love galettes. This is a great summery treat!

  14. So much easier than pie! This is beautiful- I love that combination of berries. Thanks for sharing!

  15. Looks SO good!

  16. Can’t wait to try this recipe out using the Michigan blueberries I just picked!

  17. This looks divine. I love using summer fruits this way too. Though, how is this different from a galette? Is it the same thing, or is there something I’m missing?

  18. out to get a gallon of berries at the farmer’s market! cheers!

  19. I just made these tonight for my family, and we loved them! And they are so simple and quick.

  20. Hi Annie! I made this recipe Sunday, and it turned out really good except that the dough seemed too soft to properly fold the edges up, and even after I cooked it, it seemed too soft. Do you think that could be caused by over mixing or maybe adding too much water? I definitely want to try this recipe again and get it right!

    • This dough is on the softer side as it is, but if it is too soft to work with let it chill longer. It is possible that you added too much liquid.

  21. I made these on the weekend and they turned out so well! It was my first attempt at pastry and I was very impressed! I can’t wait to make them again!

  22. On Sunday, we had an open house at my daughter’s home in san francisco (the day after her wedding). I was in charge of the menu. I saw this recipe when it was posted last week and decided to include it. They were amazing; easy to prepare, beautiful and delicious. I highly recommend the recipe and will certainly add this to my list of favorites! Thank you…..

  23. This looks incredible! when I get a real home/kitchen, I will be making this for sure! Just wanted to say thanks for blogging…it is one of my daily reads and i am counting the days until i am able to create like you do! truly inspiring 🙂 best, katie

  24. Hi Annie:

    Do you think I could prepare this berry crostata a couple of hours in advance and keep it refrigerated until baking? We are going to a family dinner tonight and I was hoping to make it here, keep it chilled, and then bake it at our family’s place after dinner.



    • Oops, sorry Kristin! That first reply was in response to another reader’s question. In your case, no, I do not think making them entirely in advance is a good idea. You could make the dough in advance, but they should be assembled just before baking.

  25. Thanks, that helps! I decided to hold off and make these when we will be home to do the last minute preps.

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