Winstead Wandering

Prone to Wander

You are here: Home / sweets / Summer Berry Crostata

Summer Berry Crostata

by

This summer berry crostata is a rustic homemade dough packed with juicy strawberries, plump blueberries, and the perfect complement of spices.

I’m taking a short blogging break to soak up time with my sweet newborn baby. Things won’t be silent around here, though; I’ve got some awesome bloggers lined up to step in and share some great content. Today, Lecy from A Simpler Grace is here sharing a must-make summer berry recipe.

I’m so excited to be here, on Winstead Wandering, and sharing my Summer Berry Crostata with you today!


This summer berry crostata is a rustic homemade dough packed with juicy strawberries, plump blueberries, and the perfect complement of spices.

One of my favorite things to do is cook traditional Italian food and the only thing I love more than that is baking Italian pastries. Ok, maybe eating Italian pastries ranks up there too. I created this crostata recipe for a cookbook draft I’m working on and it’s one of my family’s favorites, so when Abby asked me to share a recipe with you all, I knew this was the one!

The term crostata might sound fancy, but it’s really just a free-form tart or pie and can be filled with a variety of things, but summer fruits are the best!

This summer berry crostata is a rustic homemade dough packed with juicy strawberries, plump blueberries, and the perfect complement of spices.

Summer Berry Crostata

prep time: 30 minutes + 1 hour chill time
bake time: 45 minutes

Ingredients

For the crust: (can be doubled)
1 1/2 cups cold unsalted butter, cut into 1/2 inch cubes
2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 tsp kosher salt
1/4 cup cold water
1/2 lemon, zested and juiced

For the berry filling:
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1/4 cup granulated sugar
1/4 cup brown sugar
2 tbsp. all purpose flour
1/8 tsp kosher salt
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 lemon, zested and juiced
1/2 tsp pure vanilla extract

For the egg wash:
1 egg
1 tbsp milk
1 tbsp sanding (coarse) sugar

Instructions

Start by cubing your butter. It’s important to keep your butter ice cold, so as soon as you are done cubing it, pop it back in the refrigerator until you are ready to mix up the dough.

Combine flour, sugar, salt and lemon zest in a food processor. Add your butter cubes and continue processing until the butter breaks down and your mixture has a coarse, pea-size texture. Add your lemon juice and water and use the pulse button on your processor just until your dough starts to form. (It will still look a little crumbly) Don’t overmix as this will make your crust flat and you’ll lose the flakiness. Turn the dough out onto a floured surface and knead together about five times, gently forming a rounded disk. Wrap the dough in plastic wrap, pressing it into a uniform shape, and refrigerate for one hour.

While your dough is chilling, you can prepare your fruit filling. Wash your berries and pat dry. After hulling your strawberries (removing the green cap and stem,) slice and combine with blueberries in a large bowl. Add the sugars, flour, salt, nutmeg and cinnamon and combine until all the berries are coated in the dry ingredients. Mix in your lemon juice, zest, and vanilla until incorporated. Set aside.

Preheat your oven to 350°. When your dough has chilled for one hour, roll it out on a floured surface until it forms a 12-inch circle. If there are any holes or tears in the middle of your crust, gently pinch them closed. The edges of the crust will look a bit ragged and that’s ok. Transfer your dough to a parchment-lined baking sheet. Turn your berry mixture out in the center of the dough, letting it mound up, leaving at least a 2-inch border of crust around the berries. Begin folding the dough up and over the edge of the berries, pleating it as you go.

In a small bowl, beat egg and milk to incorporate. Brush mixture over crust edge and sprinkle with sanding sugar. Bake for 45 minutes until crust is golden and fruit is tender. Let cool for 30 minutes.

I hope you enjoy this summer berry crostata! It doesn’t last very long after coming out of the oven here in my house!

Lecy_biopic

Lecy is the writer, photographer and creative behind the lifestyle blog, A Simpler Grace. There, she shares about her love of Jesus, yoga, books, food, style and creativity. She lives in West Virginia, where she nannies for her niece and nephew and is writing her first nonfiction book and creating recipes for a cookbook.

Follow Lecy: Blog | Facebook | Twitter | Instagram | Pinterest

More summer berry recipes? You’re going to want to make these strawberry crumb bars or this blueberry lemon pound cake.

This summer berry crostata is a rustic homemade dough packed with juicy strawberries, plump blueberries, and the perfect complement of spices.

Comments

  1. I love making crostata! Mostly because it doesn’t have to look perfect to look perfect! And…it’s delish! Your berry version looks so good!

  4. Wow. Now I’m soooo hungry, haha! This looks absolutely mouthwatering, I’m definitely saving this recipe! Can’t wait to try it – berries are my favorite!

  6. This looks amazing. You have given me the perfect inspiration for the several containers of berries I picked up at the Farmers Market. Thanks!

    • Glad we could be of help 🙂 Don’t forget to poke around the blog a little- there are a ton more summer berry recipes just waiting to be made!

  9. This looks incredibly delicious. I just might have to make this sometime this week!

    • Thanks, Sarah! I think you’d be fine leaving out the cinnamon- the fruit is the star anyway.