Berry Crostata - this mixed berry crostata combines strawberries and blueberries in a pie crust to create a free-form tart.
Years ago, I was part of a blogging group called Secret Recipe Club. Once a month, each blogger in the club was tasked with making and posting a recipe from one of the other participating blogs.
You visited your assigned blog, chose a recipe, made it, and posted about it. No one told whose blog they had until the day of posting.
Well, lucky me! During one of those rounds, I was assigned a fantastic blog called Big Fat Baker. Although it appears that she is no longer posting, back in those days she had some really delicious recipes to choose from. Picking just one recipe to recreate was really difficult, but I finally decided to make her crostata.
I thought it would be perfect since there are so many delicious fresh berries available at this time of year. Turns out I was right - this crostata is not only delicious but making it is as easy as pie.
You're gonna love this one. Trust me.
When I was reading the recipe over I kept thinking "this sounds like a galette." So I did a little research and found that it actually is.
Galette is the French term and crostata is the Italian term for the same thing. Who knew.
How to Make Mixed Berry Crostata
You start your crostata by preheating the oven to 350 degrees. Then either grease or line a baking sheet with parchment paper.
The full recipe for this crostata makes two tarts, or eight servings. I made only half the recipe since there are just the two of us.
Wash your fruit and cut the strawberries in pieces. Toss the fruit with a little sugar and set it aside for now.
Unroll the pie crust on the prepared baking sheet. Pile the fruit up in the center of the crust leaving an open edge about 1 to 1 ½ inches wide all around.
Fold the edge up to enclose the fruit but leave the center of the crostata open. Repeat with the second crust if you are making the full recipe.
Beat the egg and brush it over the exposed crust. Sprinkle each crostata with one tablespoon of sugar. I used turbinado sugar and it gave a nice crunch to the cooked pie dough.
Bake for 30-35 minutes or until the crust is a beautiful golden brown. Remove the crostata from the oven and allow it to cool. Serve plain or with a little sweetened whipped cream.
More Fruit Dessert Recipes on Never Enough Thyme:
- Pineapple Blueberry Basil Galette
- Apricot-Thyme Galette
- Peach Blueberry Basil Cobbler
- Strawberry Cobbler
Crostata Recipes from Other Bloggers:
- Blackberry Crostata from Inspired by Charm
- Peach Crostata from Fifteen Spatulas
- Raspberry Crostata from Leite's Culinaria
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- 1 pint strawberries
- 1 pint blueberries
- 1 package of 2 refrigerated pie crusts
- 1 egg
- 4 tblsp. granulated or turbinado sugar divided
- Preheat the oven to 350.
- Grease or line a baking sheet.
- Wash the fruit and cut the strawberries into pieces.
- Toss the prepared fruit with 2 tablespoons of the sugar. Adjust the sugar according to the how ripe the fruit is.
- Unroll one pie crust and fill with half of the fruit, leaving about a one-inch border of pie crust around the fruit.
- Fold up the edges to enclose the fruit but leave the middle of the crostata open.
- Repeat with second pie crust.
- Beat the egg and brush over the exposed crust.
- Sprinkle with each crostata with one tablespoon of the remaining sugar.
- Bake for 30-35 minutes or until golden brown.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.