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Berry Crostada

Berry Crostada

3 to 4
15 min
30 min

For the dough:

2 sticks unsalted butter

2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 cup ice water

Confectioners’ sugar for garnish

For the filling:

4 cups mixed berries (strawberries, blueberries and raspberries)

2 tablespoons cornstarch

2 tablespoons granulated sugar

For the mascarpone cream:

8 ounces mascarpone cheese

1/2 cup confectioners’ sugar

Zest of one orange

3 tablespoons cream or milk 


Preheat oven to 400°F.

In a processor, combine butter, flour, sugar and salt, pulse to combine until the butter pieces are the size of small peas. Add ice water all at once and process until just starting to form a dough. Turn onto a floured surface and shape dough into a 6-7 inch disk. Wrap and refrigerate.

In a bowl, combine cornstarch and sugar and mix well. Add berries and toss to coat. Roll dough into a free-form circle 12-14 inches round. Slide dough onto a greased cookie sheet. Fill the center with prepared berries. Raise the dough borders to enclose the sides of the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.

Bake the crostada for 25-30 minutes or until dough is golden brown. Cool tart and sprinkle with confectioners’ sugar. Prepare the mascarpone cream by combining all ingredients and mixing well. Serve with the warm crostada.