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    Home » Desserts » Berry Crostata Recipe: The Best Italian Dessert

    Berry Crostata Recipe: The Best Italian Dessert

    July 1, 2022 , Updated March 15, 2025 Maria 10 Comments

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    A colorful crostata made with strawberries, raspberries and blueberries.

    This Berry Crostata Recipe is the best Italian dessert to end any summer meal. This easy-to-make but impressive-looking homemade dessert, made with pasta frolla and filled with summer berries, is baked to perfection and then topped with fresh macerated fruit. Refreshing and delicious! 

    A very colorful berry crostata on a silver serving tray.

    You might wonder what makes this recipe the “best ever” fruit crostata.

    Well, let me tell you!

    Let me start by saying that this is an excellent way to showcase those wonderful small fruits available at your farmers’ market during the summer berry season.

    There are several benefits to buying local and in season. It usually implies lower prices.

    Additionally, since the harvest date is closer to consumer availability and consumption, the crops are more likely to be fresh. As a result, this fresh produce probably has better nutritional value and fewer contaminants. This reduction in travel time is also beneficial on so many levels. 

    Another point in my “best ever” case is that this recipe is super simple to put together.

    By definition, a crostata is a free-form, rustic-looking pie baked on a baking sheet that may be sweet or savory.

    Freeform implies no pans; it also (usually) implies no fancy lattice top and no crimping. This open-faced pie is ideal since we’ll be loading the sweet shortcrust dough with lots of small fresh fruits, particularly strawberries, blueberries and raspberries.

    Jump to:
    • What’s the difference between galette, crostata and a tart?
    • Mise en Place
    • Instructions
    • How to serve
    • Tips
    • Can frozen berries be used in this crostata recipe?
    • Nutrition Trivia
    • Crostata Recipes you will love
    • Recipe origins
    • Recipe
    The berry crostata on a wooden board surrounded by fresh berries.

    What’s the difference between galette, crostata and a tart?

    In case you are wondering, galette and crostata are interchangeable terms when referring to this rustic dessert. One is the French term and the latter is Italian.

    On the other hand, a tart has a particular shape, whether round, rectangular or square. It is baked in a pan with a removable bottom so that the pretty fluted sides are showcased when unmolded. Here is an example of an Asparagus Ricotta Tart made with a polenta crust.

    Let me show you how easy it is to make the “best ever” crostata or if you prefer this berry galette!

    Mise en Place

    Before assembling this fruit crostata, we must prepare the filling and the pastry dough. We can prepare the berry topper while the crostata is baking.

    Ingredients to make a berry filling for a crostata on a wooden table.

    Fruit filling: In a large bowl, whisk together ¼ cup of granulated sugar and 3 tablespoons of cornstarch. Add 4 cups of your favorite small fruits (rinsed and dried). Add 1 teaspoon of lemon zest and toss to coat.

    Ingredients to make a pasta frolla for a crostata on a wooden table.

    Crostata pastry dough: The ingredients to make crostata pastry dough comes together very quickly and provide the perfect base for the fruit. 

    A set of 4 images depicting the process of making the crostata dough.

    In a medium bowl, whisk together 1½ cups (210 grams) of all-purpose flour with 2 tablespoons of granulated sugar, ½ teaspoon of lemon zest and ½ teaspoon of kosher salt. Using a cheese grater, grate one-third cup of frozen butter over dry ingredients. With your fingertips, toss gently to coat the butter with flour. Then, gently rub together for 1-2 minutes.

    Whisk together one-third of a cup of ice-cold water with one egg yolk in a small bowl.

    Once the grated butter is worked into the flour, just sprinkle a tablespoon at a time of the egg yolk and ice water combination over a small section of the flour; toss together with a fork and push it aside

    Add another tablespoon and repeat until you have used up all the liquid. Then, with your fingertips, gently knead the dough a few times; before you know it, you will have a ball of dough.

    A set of 4 images depicting the process of assembling the crostata.

    Instructions

    Now that we have fruit filling and the pastry dough, it is time to assemble our crostata.

    Place the ball of dough between two pieces of parchment paper that have been lightly floured. Roll out the dough to an oval approximately 16 x 12 inches. Once again, this is a rustic pie, so any lopsided shape works.

    Transfer the parchment paper with the rolled-out dough directly to the baking sheet. 

    Place the fresh fruit in the middle of your stretched-out dough, leaving at least 2 inches all around.

    The next step is to bring up the sides of the dough and partially fold it over the filling. Remember, there is no right shape for the crostata.

    A brushing of egg wash followed by a little sprinkle of coarse sugar and your crostata is ready for the oven. 

    Bake at 375℉ (190°C) for 25 minutes. Then place a sheet of foil over the berry filling and continue to bake for another 20 minutes or until the filling is bubbly and the crust becomes golden brown.

    Allow to cool on the baking sheet for about 5-10 minutes. Then, transfer carefully to a wire rack to continue to cool down for the fruit to set. 

    A close up shot of the berry crostata with the turbinado sugar glistening on the crust.

    While the crostata is baking, prepare the berry topper.

    In a small bowl, combine 1½ cups of mixed small fruits with 2 tablespoons of granulated sugar and 2 tablespoons of freshly squeezed lemon juice.

    Let stand at room temperature for at least 1 hour.

    When ready to serve, spoon the macerated berries over the baked fruit filling of the crostata. Garnish with mint leaves (if desired) and enjoy!

    How to serve

    This Italian fruit crostata is the perfect dessert to enjoy on its own. For an extra touch of creaminess add some sweet ricotta. For a homemade dessert a little more decadent, try adding a scoop of vanilla ice cream

    Tips

    • Use any combination of small berries available to you to make the fruit filling or the berry topper.
    • If making homemade pastry dough is inconvenient for you at this time, feel free to use a commercial product.
    • Serve the crostata warm or at room temperature. 
    A slice of fruit crostata being removed form the dessert.

    Can frozen berries be used in this crostata recipe?

    Yes! If it is the off-season for small fresh fruits, frozen berries can be used in this recipe. Here’s how:

    • use 4 cups of assorted frozen fruit;
    • place the frozen fruit and lemon zest in a saucepan and heat over medium heat for about 3-5 minutes;
    • add the cornstarch and sugar combination and stir together to combine;
    • increase the heat to medium-high;
    • bring the fruit mixture to a gentle boil and stir continuously for about 1 minute;
    • remove from heat and allow to cool down completely (mixture will thicken);
    • continue assembling the crostata as outlined below using the cooled-down cooked fruit filling. (Note: total baking time will be reduced as the filling is already cooked).

    Nutrition Trivia

    It is hard to resist the bright colors of these small fruits -no Photoshop application is required. Generally, the vibrant colors are due to a type of pigment called flavonoids. Not only are they beautiful to look at, but they are nutritional powerhouses. [SOURCE]

    As you know, flavonoids are best known for their antioxidant health benefits. So, the next time you see that deep blue color of a blueberry or the bright redness of a strawberry, know that when you consume them, you are well on your way to healthy eating!

    Crostata Recipes you will love

    • A slice of apple crostata missing from this Italian dessert.
      Apple Crostata Recipe: Easy Italian Dessert
    • A rustic Italian tart with peaches on a wooden board.
      Peach Crostata Recipe: Easy Italian Pie
    • Italian Crostata: A No Butter Pasta Frolla Recipe

    Recipe origins

    I’ve adapted this crostata recipe from one that I found in a magazine entitled “Cook’s Secrets”

    As I do in most recipes that I test, I reduced the amount of sugar because the local strawberries I used in this recipe were already quite sweet. Feel free to adjust the added sugar quantity to your taste preferences.

    I would also like to mention that many decades ago, Chef Michael Smith shared his secret on how to make the perfect biscuit. I applied his flawless method of grating frozen butter directly into the flour and using my fingertips to make this pastry dough. 

    No food processor, no sticky mess to deal with when cutting in the butter with a pastry blender (personally, one of my least favorite tools in the kitchen). As an added bonus, clean-up consists of washing your hands.

    This crostata recipe is a show-stopping dessert that can wow your guests before tasting it.

    Have I convinced you that this is the best ever crostata?

    Only one way to find out!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s free! 

    ★★★★★ If you have made this Italian Crostata recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A fruit crostata surrounded by fresh strawberries, raspberries and blueberries.

    Berry Crostata Recipe: The Best Italian Dessert

    This easy-to-make but impressive-looking Italian berry crostata recipe is made with pasta frolla and berries. The perfect summer dessert!
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8 servings
    Calories: 326kcal
    Author: Maria Vannelli RD
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    Ingredients

    For the fruit filling:

    • ¼ cup granulated sugar
    • 3 tablespoons cornstarch
    • 4 cups mixed fresh small fruit cut-up strawberries, blueberries, raspberries
    • 1 teaspoon lemon zest finely grated

    For the pastry dough:

    • 1½ cups all purpose flour 210 grams
    • 2 tablespoons granulated sugar
    • ½ teaspoon lemon zest
    • ½ teaspoon salt
    • ⅓ cup butter frozen
    • ⅓ cup ice cold water
    • 1 egg yolk

    For the egg wash:

    • 1 egg
    • 1 tablespoon water
    • 1 tablespoon of Turbinado or coarse sugar for sprinkling on egg wash

    For the berry topper:

    • 1½ cups mixed small fruit cut-up strawberries, blueberries, raspberries
    • 2 tablespoons granulated sugar
    • 2 tablespoons lemon juice freshly squeezed
    • Mint leaves for garnish.

    Instructions

    • Preheat the oven to 375℉ (190°C); position the rack in the middle.

    For the fruit filling:

    • Whisk together ¼ cup of granulated sugar and 3 tablespoons of cornstarch. Add 4 cups of your favorite small fruits (rinsed and dried) to a large bowl.
    • Add 1 teaspoon of lemon zest and toss to coat. Set aside for now.

    For the pastry dough:

    • In a medium bowl, whisk together the flour, sugar, zest and salt.
    • Using a cheese grater, grate frozen butter over dry ingredients.
    • Toss gently (with fingers) to incorporate the butter.
    • In a small bowl, whisk together the ice cold water and egg yolk.
    • Sprinkle one tablespoon of egg yolk-water mixture over a small section of the dry ingredients..
    • Incorporate together with a fork and push it aside.
    • Add another tablespoon and repeat until you have used up all the liquid.
    • Gently knead the dough (with your fingertips) a few times and before you know it, you will have a ball of dough.
    • Place the ball of dough between two pieces of parchment paper which have been lightly floured.
    • Roll out the dough to an oval approximately 16 x 12 inches.
    • Transfer the parchment with the rolled out dough directly on the baking sheet. Set aside while we prepare the fruit filling.
    • Pile the fruit in the middle of your stretched out dough, leaving at least 2 inches all around.
    • Bring up the sides of the dough and partially fold it over the filling. Leave the middle of the crostata open.
    • Beat the egg and water together and brush over the exposed dough.
    • Sprinkle coarse sugar over egg washed crust.
    • Bake for 25 minutes.
    • Place a sheet of foil over the berry filling and continue to bake for another 20 minutes or until the filling is bubbly and the crust becomes golden brown.
    • Allow to cool on the baking sheet for about 5-10 minutes. Then, transfer carefully to a wire rack to continue to cool down for the fruit to set.  
    • While the crostata is baking, prepare the berry topper.

    For the berry topper:

    • In a small bowl, combine the mixed small fruit with granulated sugar and lemon juice.
    • Let stand at room temperature for at least 1 hour.
    • When ready to serve, spoon berry topper over cooked center fruit filling of the crostata.
    • Garnish with mint leaves (optional).
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    Variation: If using frozen berries, simply use equal amounts of frozen berries (no need to thaw). Place in a small pan and cook over medium heat together for a 3-5 minutes. Add the cornstarch mixture and increase the heat to medium high. Allow the mixture to come to a full boil and cook for about 1 minute while stirring consistently. Remove fruit mixture from the heat, transfer to a bowl and allow to cool down completely. Continue to assemble crostata as per directions. Please note that the total baking time will vary as the fruit filling is already cooked. Once the crust is golden brown, your crostata is ready.
     
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from Cook’s Secrets Magazine

    Nutrition

    Serving: 1serving | Calories: 326kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 230mg | Potassium: 177mg | Fiber: 3g | Sugar: 32g | Vitamin A: 790IU | Vitamin C: 5.2mg | Calcium: 20mg | Iron: 1.7mg
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    This post was originally published on June 24, 2017 and republished on July 1, 2022, with updated photos, content and a video. Thanks for sharing.

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    Filed Under: Desserts

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Sarah

      June 29, 2020 at 2:34 am

      5 stars
      Best recipe ever! You had me at grated butter. I knew it would be terrific — even though I’m not a regular baker — because you can see where this recipe is going before you start. I replaced half the flour w/ whole wheat flour, and half the sugar w/ coconut sugar (two things that could have ruined the texture), and still this pastry came out gorgeous! Definitely chill everything, even the rolling pin. Oh, and we used tart plums that could have used more sugar – but dang if this crust didn’t more than make up for it and steal the show. Thank you for sharing this recipe.

      Reply
      • Maria

        June 29, 2020 at 6:46 am

        Amazing Sarah! I just love your variation! Thanks so much for sharing.

        Reply
    2. holly

      June 03, 2018 at 8:08 pm

      I love the recipe and i love the idea of grating the frozen butter. I think it would be great for pie dough also

      Reply
      • Maria

        June 04, 2018 at 5:49 am

        Thanks Holly! The frozen butter trick works like a charm every single time. Appreciate you stopping by and taking the time to comment 🙂

        Reply
    3. Inna

      July 15, 2017 at 7:59 pm

      5 stars
      Your site got me motivated :)) I baked ziti, made roasted sweet peppers, bruschetta, fried zucchini and crostata with strawberries and blueberries 😉 Phew!

      Reply
      • Maria

        July 15, 2017 at 8:25 pm

        That’s amazing Inna… I’m salivating over here… now I wish I was your neighbor 🙂 Have a great week-end ♥♥♥

        Reply
    4. 2pots2cook

      June 25, 2017 at 2:49 am

      5 stars
      Carissima, so happy to find you ! Great works you do ! Will be back for more ! Ciao !

      Reply
      • Maria

        June 25, 2017 at 11:15 am

        Grazie mille ♥ Welcome !!!

        Reply
    5. Jovina Coughlin

      June 24, 2017 at 10:45 am

      looks delicious and beautiful.

      Reply
      • Maria

        June 24, 2017 at 11:10 am

        Thanks so much Jovina! Have a great week end ♥

        Reply

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