Cherry Berry Crostata



Well, yeah….it doesn’t exactly look like a rustic crostata. It was supposed to. Really. But I ran into a problem which I frequently encounter-the dough stuck to my board once I rolled it out. I’ve seen it done dozens of times by Sarah Moulton and The Barefood Contessa. They lay down flour, roll out the dough then wrap it around the rolling pin and transfer it. Looks easy, right? Well, not for me. After scraping my dough up after I carefully rolled it out to 1/8″ thickness, I decided that the “if at first you don’t succeed, try, try again” was for people who have more patience than me!


I trotted out my tart pan and pressed the dough in, and my crostata is, well, more of a tart. But I’m sticking to my guns and calling this recipe Cherry Berry Crostata because I bet many of you have better dough rolling skillz and can pull off making this into a freestyle and more rustic crostata, (inwhich case you would just plop the filling in the middle of the dough and fold the edges over and bake on parchment paper). Or-use a tart pan. Either way, it tastes fantastic! And, you can use any berry or combination of berries and stone fruits you wish.

Cherry Berry Crostata




  • 1 cup flour

  • 2 tablespoons sugar

  • pinch of salt

  • 1 stick cold butter, cut into 8 pieces

  • 3 tablespoons ice cold water


  • 4 cups fruit-I used cherries and raspberries

  • 2 tablespoons flour

  • 2 tablespoons sugar


  • 1/4 cup sugar

  • 1/4 cup flour

  • 1/2 stick cold butter cut into 4 pieces

  • pinch salt


  • 1/3 cup apricot preserves


Add the flour, sugar and salt to a food processor fitted with a steel blade. Pulse 4-5 times to combine. Add the butter and pulse 12-15 times until the butter and dry ingredients come together into pea-size pieces. Run the food processor on continuous and add the ice water through the feed tube. Stop the processor when the dough just comes together.

Turn the dough out onto a floured board and roll it into a ball. Flattent the dough into a disk and cover with plastic wrap. Refrigerate the dough for at leas an hour, or over night.

Preheat oven to 450 degrees.

Roll the dough out onto a floured board into an 11 inch round.  Transfer dough to a 10-inch tart pan that has been treated with non-stick baking spray. If your dough sticks, as mine did, and you can not pick it up easily to transfer it, just press the dough evenly into the tart pan.

Blind bake the dough in the oven, on middle rack, or 8 minutes.

For the filling, combine the fruit, flour and sugar. Combine to coat evenly. Allow to sit while dough is baking.

For the topping, pulse the flour, sugar and salt in a food processor 5-6 times to combine. Add butter and pulse until it is crumbly and will hold together when it is pinched

Pour the fruit into the baked dough. Pinch off topping and dot the top of the pie. Bake on middle rack of oven for 20-25 minutes. allow to cool for 10 minutes. Heat preserves over medium heat until it becomes loose. Brush preserves over top. Serve warm or at room temperature.

Serve with fresh whipped cream that has been flavored with 1 teaspoon of almond extract (if you are using cherries, otherwise omit), powdered sugar and lemon zest.




13 Responses to “Cherry Berry Crostata”

  1. Ramona, call it whatever you want- crostata or tart- it looks awesome! I wish I had some to eat right now. I, also, am not very skilled with rolling dough, but I always find that it tastes good in the end, anyway.

  2. Ramona,

    It took me years to get piecrust right, and I still muck it up at times. The trick is using dough that’s still cold from the fridge and flouring the board way more than you think you need to…

    Good luck!

  3. Thank Tiffany and April. I’m going to keep on trying!

  4. I think it looks perfect. The abundance of fruits is so wonderful and inviting… Yum!

  5. i’m with tiffany–you could even call this “goop on a plate” and there would still be no denying its beauty and deliciousness. seriously, nicely done. :)

  6. I think this looks fantastic and perfect for summer. I especially like the idea of apricot preserves as the glaze. Tasty!

  7. Ramona,

    What kind of camera and lens do you use? You photos are great.

  8. Hi Mary, I have a Canon 40D and for this photo series, I used a 100mm macro lens. I’m still learning a heck of a lot about it, and mostly let the camera do the work. I’m working on lighting now too, because that really helps with photo quality.
    BTW Mary, your photos are really good too. I love the blueberries and the lobster claws!

  9. Don’t care what it was supposed to be…It looks delicious! (And I have no rolling skills, atall)

  10. Thanks Katie-I’m in good company ;-)

  11. [...] Cherry-Berry Crostata [Houndstooth Groumet] [...]

  12. We would like to feature this recipe on our blog. Please email if interested. Thanks :)

  13. Sure Sophie–great blog too! I’ll email you.

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