Description
A rustic berry crostata filled with fresh strawberries, blackberries, and blueberries, baked in a flaky buttery crust and served with a light ricotta cream.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1 stick unsalted butter (cold, 8 tablespoons)
- 3 tablespoons ice cold water
- 12 ounces blackberries (or 6 oz blackberries + 6 oz blueberries)
- 16 ounces strawberries (trimmed and cut)
- Zest of 2 lemons (divided)
- 2 1/2 tablespoons flour
- 2 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon Turbinado sugar (or regular sugar)
- 3/4 cup heavy cream
- 3/4 cup ricotta cheese
- 3 tablespoons honey (or sugar)
Instructions
- In a food processor, combine flour, sugar, and salt. Add cubed cold butter and pulse until pea-sized clumps form. Add ice water and pulse until dough comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
- For the ricotta cream, whip the heavy cream in a food processor until stiff. Add ricotta, honey, and most of the lemon zest. Blend until smooth. Chill until ready to use.
- In a bowl, combine berries with remaining lemon zest, flour, sugar, and salt. Toss to coat evenly.
- Preheat oven to 450°F. Roll chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet.
- Place berry mixture in the center, leaving a 1 1/2–2 inch border. Fold edges over the filling.
- Whisk egg with 1 tablespoon water and brush over the crust. Sprinkle with sugar. Bake for 20–25 minutes until golden brown. Cool to room temperature.
- Serve slices with a dollop of ricotta cream.
Notes
- You can substitute berries based on availability.
- Ensure butter is very cold for a flaky crust.
- Serve slightly warm or at room temperature.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg
