Let’s talk about crostatas—the effortlessly elegant, free-form tart that’s as fun to make as it is to eat. Whether you’re craving something sweet for dessert or a savory bite for brunch, our roundup of 16 delicious crostata recipes has you covered for every occasion. From classic fruit fillings to inventive twists, these recipes promise to inspire your next baking adventure. Ready to find your new favorite? Let’s dive in!
Classic Italian Jam Crostata
How lovely it is to take a moment out of our busy lives to bake something that feels like a hug from the inside. Today, we’re making a Classic Italian Jam Crostata, a dessert that’s as comforting to make as it is to eat, with its buttery crust and sweet, fruity heart.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 cup of granulated sugar
- A pinch of salt
- 1/2 cup of cold unsalted butter, cubed
- 1 large egg
- A splash of vanilla extract
- 3/4 cup of your favorite jam (apricot or raspberry works beautifully)
- 1 tbsp of milk, for brushing
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
- In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Make a well in the center and add the egg and vanilla extract. Mix until the dough comes together. If it’s too dry, a teaspoon of cold water can help bring it together.
- Turn the dough out onto a floured surface and knead gently until smooth. Wrap in plastic and chill for 30 minutes. This rest makes the dough easier to handle.
- Roll out two-thirds of the dough to fit your tart pan, pressing it into the edges. Spread the jam evenly over the base.
- Roll out the remaining dough and cut into strips to create a lattice top over the jam. Brush the lattice with milk for a golden finish.
- Bake for 25-30 minutes, until the crust is golden and the jam is bubbling. Let it cool in the pan before serving.
Zesty and sweet, this crostata is a delightful contrast of textures, with a crisp crust giving way to the soft, jammy center. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Lemon Ricotta Crostata
Wandering through the kitchen this morning, the thought of something sweet yet tangy lingered in my mind, leading me to the simplicity and elegance of a Lemon Ricotta Crostata. It’s a dish that feels like a gentle embrace, perfect for those moments when you crave a little sweetness with a hint of zest.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 cup of cold unsalted butter, cut into small pieces
- 1/4 cup of granulated sugar, plus a sprinkle more for the top
- A pinch of salt
- 3 to 4 tablespoons of ice water
- 1 cup of ricotta cheese
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons of lemon juice
- A splash of vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt. Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic and chill for 30 minutes.
- While the dough chills, mix the ricotta, egg, lemon zest, lemon juice, and vanilla extract in a bowl until smooth.
- Roll out the dough on a floured surface to about a 12-inch circle. Transfer to the prepared baking sheet.
- Spread the ricotta mixture over the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
- Bake for 25-30 minutes, until the crust is golden and the filling is set. Tip: Rotate the baking sheet halfway through for even browning.
- Let the crostata cool slightly before serving. Sprinkle with a little extra sugar for a sweet finish.
Soothingly creamy with a bright lemon kick, this crostata is a delightful contrast of textures and flavors. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Chocolate Hazelnut Crostata
Perhaps there’s no better way to welcome the quiet of the morning than with the rustic charm of a Chocolate Hazelnut Crostata, its buttery crust hugging a rich, nutty filling that whispers of autumn’s approach.
Ingredients
- 1 1/4 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- A pinch of salt
- 3 tbsp ice water
- 1 cup chocolate hazelnut spread
- 1 egg, beaten (for egg wash)
- A handful of hazelnuts, roughly chopped
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, a tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Shape the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
- Spread the chocolate hazelnut spread evenly over the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the filling, pleating as you go, to create a rustic border.
- Brush the crust with the beaten egg and sprinkle the chopped hazelnuts over the top.
- Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
- Let the crostata cool on the baking sheet for 10 minutes before slicing. Tip: A serrated knife works best for clean cuts.
Might you find the crostata’s crust flaky and buttery, the filling luxuriously smooth with a crunch from the hazelnuts? Serve it warm, with a dollop of whipped cream or a scoop of vanilla ice cream, to elevate the experience.
Apple Cinnamon Crostata
Sometimes, the simplest dishes bring the most comfort, especially when they’re baked with love and a hint of nostalgia. This Apple Cinnamon Crostata is just that—a rustic, free-form tart that feels like a warm hug on a cool autumn day.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 2 large apples, peeled and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- A splash of milk (for egg wash)
- A couple of tablespoons of coarse sugar (for sprinkling)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overwork the dough, or it’ll become tough.
- Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes. This rest period makes the dough easier to roll out.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- In a bowl, toss the apple slices with sugar, cinnamon, and lemon juice. Arrange the apples in the center of the dough, leaving a 2-inch border all around.
- Fold the edges of the dough over the apples, pleating as you go. Brush the dough with the egg wash (beaten egg mixed with a splash of milk) and sprinkle with coarse sugar.
- Bake for 35-40 minutes, or until the crust is golden and the apples are tender. Tip: Rotate the baking sheet halfway through for even browning.
- Let the crostata cool on the baking sheet for 10 minutes before slicing. Tip: Serve it warm with a scoop of vanilla ice cream for an extra treat.
Zesty with lemon and warmly spiced with cinnamon, this crostata strikes a perfect balance between sweet and tart. The flaky crust gives way to tender apples, making each bite a delightful contrast of textures. Try serving it with a drizzle of caramel sauce for an indulgent twist.
Pear and Almond Crostata
Evenings like these call for something sweet, something that feels like a hug in dessert form. A pear and almond crostata, with its flaky crust and tender fruit, is just the thing to slow down time with.
Ingredients
- 1 1/4 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup unsalted butter, cold and cubed
- A pinch of salt
- 3-4 tbsp ice water
- 2 ripe pears, thinly sliced
- 1/4 cup almond flour
- 2 tbsp granulated sugar
- A splash of vanilla extract
- 1 egg, beaten (for egg wash)
- A handful of sliced almonds
Instructions
- In a large bowl, mix the 1 1/4 cups flour and salt. Add the cold butter cubes, working them into the flour with your fingers until the mixture resembles coarse crumbs.
- Drizzle in the ice water, a tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period is crucial for a flaky crust.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
- Sprinkle almond flour over the dough, leaving a 2-inch border. Arrange the pear slices on top, then sprinkle with sugar and vanilla.
- Fold the edges over the pears, pleating as you go. Brush the crust with egg wash and scatter sliced almonds on top.
- Bake for 35-40 minutes, until the crust is golden and the pears are tender. Tip: Rotate the crostata halfway through for even browning.
- Let it cool for 10 minutes before slicing. Tip: A dollop of whipped cream or a scoop of vanilla ice cream makes it even more special.
Here, the crust shatters delicately under your fork, giving way to the soft, spiced pears beneath. It’s lovely warm, but just as good the next day, with your morning coffee.
Berry Medley Crostata
Under the soft glow of the morning light, there’s something deeply comforting about the simplicity of a berry medley crostata, its rustic charm inviting you to pause and savor the moment.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of cold unsalted butter, cubed
- 3 to 4 tbsp of ice water
- 2 cups of mixed berries (think strawberries, blueberries, and raspberries)
- 1/4 cup of granulated sugar
- A splash of lemon juice
- 1 egg, beaten (for that golden glaze)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes, using your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, one tablespoon at a time, stirring gently until the dough just comes together. Tip: Don’t overwork the dough; it should be shaggy but hold together when pressed.
- Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes. This rest period is crucial for a flaky crust.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- In a separate bowl, toss the mixed berries with sugar and lemon juice. Spread this berry mixture over the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the berries, pleating as you go. Brush the crust with the beaten egg for a shiny finish.
- Bake for 35-40 minutes, or until the crust is golden and the berries are bubbling. Tip: Place a baking sheet on the rack below to catch any drips.
- Let the crostata cool slightly before serving. Tip: A dollop of whipped cream or a scoop of vanilla ice cream makes it even more special.
Delightfully rustic, the crostata offers a buttery, flaky crust that gives way to a juicy, sweet-tart berry filling. Serve it warm, with the berries’ vibrant colors peeking through the golden lattice, for a dessert that feels both humble and celebratory.
Pumpkin Spice Crostata
On a quiet morning like this, when the air carries the first whispers of autumn, there’s something deeply comforting about the idea of a Pumpkin Spice Crostata. It’s a dish that holds the warmth of the season in every bite, a simple yet elegant way to celebrate the flavors of fall.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup (1 stick) of cold unsalted butter, cut into small pieces
- 3 to 4 tablespoons of ice water
- 1 cup of pumpkin puree
- 1/4 cup of brown sugar, packed
- A splash of vanilla extract
- 1 teaspoon of pumpkin pie spice
- 1 egg, beaten (for egg wash)
- A couple of tablespoons of coarse sugar, for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt. Add the butter pieces and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overwork the dough, or it’ll become tough.
- Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes. This rest period makes the dough easier to roll out.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to the prepared baking sheet.
- In a medium bowl, mix together the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice until smooth.
- Spread the pumpkin mixture over the dough, leaving a 2-inch border all around. Fold the edges over the filling, pleating as you go.
- Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar. Tip: The egg wash gives the crust a beautiful golden color.
- Bake for 35 to 40 minutes, until the crust is golden and the filling is set. Tip: Let it cool for a few minutes before slicing to allow the filling to firm up.
Unbelievably tender and flaky, the crust of this crostata cradles the spiced pumpkin filling like a warm embrace. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Cherry Almond Crostata
On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about the idea of a Cherry Almond Crostata. It’s a dish that feels like a hug, with its flaky crust and sweet, tangy filling, perfect for those moments when you crave a little sweetness in your solitude.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 cup of cold unsalted butter, cut into small pieces
- a splash of ice water, just enough to bring the dough together
- 2 cups of fresh cherries, pitted and halved
- 1/4 cup of granulated sugar, plus a sprinkle more for the crust
- a handful of sliced almonds
- 1 egg, beaten for egg wash
Instructions
- In a large bowl, whisk together the flour and a pinch of salt. Add the butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, a little at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough; it should be shaggy but hold together when pressed.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest makes the dough easier to roll and ensures a flaky crust.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a rough 12-inch circle. Transfer to the prepared baking sheet.
- In a bowl, toss the cherries with sugar, then spread them over the dough, leaving a 2-inch border. Sprinkle the almonds over the cherries.
- Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with a little sugar.
- Bake for 35-40 minutes, until the crust is golden and the cherries are bubbling. Tip: Rotate the baking sheet halfway through for even browning.
- Let the crostata cool slightly before serving. Tip: It’s delicious warm, with a scoop of vanilla ice cream melting over the top.
Flaky, buttery crust gives way to juicy cherries and crunchy almonds in every bite, a contrast that’s as satisfying to eat as it is to make. Serve it still warm from the oven, perhaps with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
Peach and Thyme Crostata
As the late summer sun casts its golden glow, there’s something deeply comforting about the simplicity of a fruit-filled pastry, especially one that marries the sweetness of peaches with the earthy whisper of thyme.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
- 3 ripe peaches, sliced thin
- 2 tablespoons fresh thyme leaves
- 1/4 cup granulated sugar
- 1 egg, beaten (for egg wash)
- A splash of milk (for egg wash)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter pieces and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overwork the dough; it should be shaggy but hold together when pressed.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic and chill in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough out into a 12-inch circle. Transfer it to the prepared baking sheet.
- Arrange the peach slices in the center of the dough, leaving a 2-inch border. Sprinkle the thyme and sugar over the peaches.
- Fold the edges of the dough over the peaches, pleating as you go. Brush the crust with the egg wash (egg beaten with a splash of milk). Tip: The egg wash will give your crostata a beautiful golden color.
- Bake for 35-40 minutes, or until the crust is golden and the peaches are bubbly. Tip: Let it cool for a few minutes before slicing to allow the juices to set.
Velvety peaches and aromatic thyme nestle in a buttery, flaky crust, creating a dessert that’s as delightful to look at as it is to eat. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Fig and Honey Crostata
Gently, the warmth of the oven fills the kitchen, a prelude to the sweet symphony of figs and honey about to unfold. This crostata, with its rustic charm, invites a moment of pause, a celebration of simplicity and the fleeting sweetness of summer.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup cold unsalted butter, cut into small pieces
- A pinch of salt
- 3-4 tbsp ice water
- A handful of fresh figs, sliced
- A generous drizzle of honey
- A splash of vanilla extract
- 1 egg, beaten (for that golden finish)
Instructions
- In a large bowl, whisk together the flour and salt. Add the butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, a tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough; it should be shaggy but hold together when pressed.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest makes the dough easier to roll and prevents shrinking.
- Preheat your oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick.
- Carefully transfer the dough to a parchment-lined baking sheet. Arrange the fig slices in the center, leaving a 2-inch border. Drizzle with honey and vanilla.
- Fold the edges over the filling, pleating as you go. Brush the crust with the beaten egg for a glossy finish.
- Bake for 25-30 minutes, until the crust is golden and the figs are bubbling. Tip: Rotate the baking sheet halfway through for even browning.
- Let the crostata cool slightly before serving. Tip: A dollop of mascarpone or a sprinkle of toasted nuts can elevate this simple dessert.
Now, the crostata sits, its crust flaky and golden, the figs softened into jammy sweetness under the honey’s glow. Serve it warm, perhaps with a cup of tea, as the afternoon light fades.
Raspberry Chocolate Chip Crostata
Falling into the rhythm of baking brings a quiet joy, especially when the result is as comforting as a raspberry chocolate chip crostata. This rustic tart, with its flaky crust and juicy, tangy-sweet filling, feels like a warm hug on a cool evening.
Ingredients
- 1 1/4 cups all-purpose flour, plus a little extra for dusting
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- A splash of vanilla extract
- 1 egg, beaten (for egg wash)
- A couple of tablespoons of coarse sugar, for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Tip: The dough should hold together when pinched but not be sticky.
- Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes. This rest period makes the dough easier to roll and helps prevent shrinkage during baking.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- In a medium bowl, gently toss the raspberries with chocolate chips, sugar, cornstarch, and vanilla extract. Tip: Be gentle to keep the raspberries whole.
- Spread the raspberry mixture over the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
- Brush the crust with the beaten egg and sprinkle with coarse sugar for a glossy, crunchy finish.
- Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet on the rack below to catch any drips.
The crostata emerges from the oven with a buttery, flaky crust that gives way to a molten center of raspberries and chocolate. Serve it slightly warm, with a scoop of vanilla ice cream melting into the crevices, for a dessert that feels both indulgent and homely.
Blueberry Lemon Zest Crostata
Dappled sunlight filters through the kitchen window as I ponder the simplicity and joy of baking, especially when it involves the vibrant duo of blueberries and lemon. This crostata, with its rustic charm and bursts of flavor, feels like a warm hug on a quiet morning.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup cold unsalted butter, cubed
- A pinch of salt
- 3 to 4 tbsp ice water
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
- A sprinkle of coarse sugar for topping
Instructions
- In a large bowl, whisk together the flour and salt. Add the cubed butter, using your fingers to press it into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, 1 tbsp at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough; it should be shaggy but hold together when pressed.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period makes the dough easier to roll and prevents shrinking during baking.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
- In a bowl, gently toss the blueberries with sugar, lemon zest, and lemon juice. Spread this mixture over the dough, leaving a 2-inch border.
- Fold the edges of the dough over the blueberries, pleating as you go. Brush the crust with beaten egg and sprinkle with coarse sugar.
- Bake for 35-40 minutes, until the crust is golden and the blueberries are bubbling. Tip: Place a baking sheet on the rack below to catch any drips.
- Let the crostata cool slightly before serving. Tip: It’s delicious warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream.
Just out of the oven, the crostata’s crust shatters delicately under the fork, giving way to the juicy, tangy filling. The lemon zest brightens the blueberries, making each bite a perfect balance of sweet and tart. Serve it on a rustic wooden board for an inviting, family-style dessert that begs to be shared.
Strawberry Basil Crostata
Venturing into the kitchen on a quiet afternoon, there’s something deeply comforting about the idea of a Strawberry Basil Crostata. It’s a dish that feels like a hug, with its flaky crust and sweet, aromatic filling, perfect for those moments when you crave a little sweetness paired with a hint of herbaceous freshness.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup unsalted butter, cold and cubed
- a splash of ice water
- a couple of cups fresh strawberries, hulled and sliced
- a handful of fresh basil leaves, finely chopped
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 egg, beaten (for egg wash)
- a sprinkle of coarse sugar
Instructions
- In a large bowl, whisk together the flour and a pinch of salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a splash at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Shape the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes. This rest time makes the dough easier to roll and ensures a flaky crust.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough out into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- In a bowl, toss the strawberries with the basil, granulated sugar, and cornstarch until evenly coated. Tip: The cornstarch helps thicken the juices so your crostata isn’t too runny.
- Arrange the strawberry mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
- Brush the crust with the beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.
- Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet on the rack below to catch any drips.
Just out of the oven, the crostata is a masterpiece of contrasts—crisp, buttery crust giving way to the soft, jammy strawberries, with the basil adding a surprising but welcome note. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Apricot and Cardamom Crostata
On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about rolling out dough for a crostata. It’s a simple pleasure, the way the apricots glisten with a hint of cardamom, promising a blend of sweet and spice that feels like a hug in pastry form.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup cold unsalted butter, cut into small pieces
- a pinch of salt
- 3-4 tbsp ice water
- a couple of cups fresh apricots, pitted and sliced
- 1/4 cup sugar
- 1 tsp ground cardamom
- a splash of vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, whisk together the flour and salt. Add the butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough, or it’ll become tough.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period makes the dough easier to roll out.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
- In a bowl, toss the apricots with sugar, cardamom, and vanilla. Arrange them in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the apricots, pleating as you go. Brush the crust with the beaten egg for a golden finish.
- Bake for 35-40 minutes, until the crust is golden and the apricots are bubbling. Tip: Rotate the baking sheet halfway through for even browning.
- Let the crostata cool for 10 minutes before slicing. Tip: It’s delicious warm, but the flavors deepen as it cools.
Every bite of this crostata offers a buttery crust that shatters delicately, giving way to the soft, fragrant apricots. The cardamom adds a whisper of warmth, making it perfect for a leisurely breakfast or an afternoon treat with a dollop of whipped cream.
Plum and Walnut Crostata
Evenings like these call for something sweet, yet unassuming, a dessert that feels like a warm hug after a long day. This plum and walnut crostata is just that—a rustic, free-form tart that celebrates the simplicity of summer fruits and the earthy crunch of walnuts.
Ingredients
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1/2 cup cold unsalted butter, cut into small pieces
- a pinch of salt
- 3-4 tbsp ice water
- 4-5 ripe plums, sliced thin
- 1/2 cup walnuts, roughly chopped
- 1/4 cup sugar, plus a sprinkle more for the top
- a splash of vanilla extract
- 1 egg, beaten (for the glaze)
Instructions
- In a large bowl, mix the flour and salt. Add the butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, a tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough, or it’ll get tough.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest makes the dough easier to roll.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a rough 12-inch circle. Transfer to the baking sheet.
- Arrange the plum slices in the center, leaving a 2-inch border. Sprinkle with walnuts, sugar, and vanilla.
- Fold the edges over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle with a little more sugar.
- Bake for 35-40 minutes, until the crust is golden and the plums are bubbly. Tip: If the crust browns too quickly, cover loosely with foil.
- Let cool slightly before serving. Tip: A scoop of vanilla ice cream melts beautifully over the warm crostata.
Unassuming yet unforgettable, this crostata pairs the tartness of plums with the richness of walnuts in a buttery, flaky crust. Serve it warm, with the juices just starting to caramelize at the edges, for a dessert that feels both elegant and effortlessly simple.
Mango Coconut Crostata
Amidst the quiet hum of the kitchen, the Mango Coconut Crostata emerges as a sweet, tropical escape, its golden crust cradling the vibrant, juicy filling like a cherished secret.
Ingredients
- 1 1/2 cups all-purpose flour
- a pinch of salt
- 1/2 cup unsalted butter, chilled and diced
- a splash of ice water
- 2 ripe mangoes, thinly sliced
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and salt. Add the diced butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to a 12-inch circle, then transfer it to the prepared baking sheet.
- In another bowl, toss the mango slices with shredded coconut, sugar, and cornstarch until evenly coated.
- Arrange the mango mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
- Brush the crust with the beaten egg for a golden finish. Tip: This step adds a beautiful sheen and helps seal the edges.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking tray underneath to catch any drips.
Kindly let the crostata cool slightly before slicing. The contrast between the crisp, buttery crust and the soft, fragrant mango filling is nothing short of magical. Serve it warm with a dollop of coconut whipped cream for an extra tropical twist.
Conclusion
Simply put, these 16 crostata recipes are a treasure trove of flavors waiting to elevate any occasion. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found this roundup inspiring, don’t forget to share the love on Pinterest. Happy baking!
