Summer is just around the corner, which means fresh, summer berries are here!! Berries are so easy to add into a yogurt parfait, mix into a smoothie, or just snack on by themselves. One of my favorite ways to eat summer berries though has got to be this mixed berry crostata!!
A crostata is an Italian baked tart or pie. It’s a rustic form of an open faced fruit tart. A traditional crostata uses a base dough layer that has a filling of blended ingredients. There are endless variations of crostatas— some savory and some sweet. Sweet variations typically uses fruits, such as peaches, cherries, or berries as their filling, while savory options commonly include meats, vegetables, and/or cheese.
To me, any dish that consists of food stuffed inside a pastry dough is going to be delicious. This recipe will have you make a pie dough from scratch, but if you didn’t have the time to do that, you could also use a store bought pie dough crust. If you use a store-bought pie crust, this dish an be done within 30 minutes!!
I just love the simple, yet elegant appearance and taste of this crostata. It can be the perfect recipe to make for your Mother’s Day celebration or a sweet treat for your summer BBQ. All berry lovers are sure to love this one!
Mixed Berry Crostata
Ingredients
- For the pastry dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 12 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water
- Or – 1 Premade pie crust
- For the berry filling:
- 3 cups mixed berries
- 1 tsp lemon
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 egg
- Coarse sugar for topping
Directions
- To prepare the pastry dough: Combine the flour, salt, and powdered sugar into a food processor. Add the butter and pulse until it forms a coarse mixture. Add egg yolk and ice water and pulse until the dough the dough just comes together.
- Gather the dough together and divide into 2 equal-sized pieces. Form each piece into a disc and place on a piece of plastic wrap. Wrap tightly and refrigerate for 1 hour or overnight.
- On a lightly floured, clean work space, roll each disk into a 10-inch rough. Transfer the disk to a parchment-lined baking sheet. Set aside.
- In a large mixing bowl, add the berries. In a separate, small mixing bowl, whisk together the cornstarch and sugar and pour over the berry mixture. Add lemon juice and lightly toss the mixture so everything is well-combined.
- Mound the berry mixture in the center of the dough leaving a 2-inch border. Fold the edges of the dough up, overlapping as needed, covering part of the fruit mixture. Refrigerate the crostata for 30 minutes.
- Preheat the oven to 375 degrees F. Brush the dough edges with a lightly beaten egg and sprinkle with coarse sugar. Bake the crostata until the crust is golden brown and the fruit is bubbling (about 45 minutes). Let the crostata cool for 30 minutes before serving.