Back to Recipe List
Blueberry Crostata With Lemon Mascarpone Cream

Blueberry Crostata with Lemon Mascarpone Cream

20 min
15 min


For the crostata:

1 ½ cup fresh blueberries

1 teaspoon lemon zest

½ teaspoon lemon juice

2 ½ tablespoons granulated sugar

1 ½ teaspoons cornstarch

1 package pie crust (2 pie crusts)

½ tablespoon butter, melted

Granulated sugar for sprinkling

For the lemon cream:

½ cup heavy cream

2 teaspoon mascarpone cheese

1 teaspoon lemon zest

2 tablespoon powdered sugar


For the crostata:

Preheat the oven to 400° F. Rinse the blueberries and pat dry. Combine the blueberries, lemon zest, lemon juice, sugar and cornstarch in a bowl until well mixed, set aside. Unwrap and unroll the first pie crust from the package. Using a floured rolling pin, slightly roll out the dough. Using a bowl with a 6 ½ inch diameter, cut out 2 dough circles from the pie crust, then repeat with the second pie crust. Place the 4 circles of dough on a cookie sheet lined with a piece of parchment paper.

Divide the blueberry mixture into fourths. Place a pile of the blueberry mixture into the center of each dough circle, leaving a 1 inch edge of dough. Fold the edge of the dough in, creating a new “pleat” every inch. Brush the melted butter on the top of the dough, and sprinkle with sugar. Place in the oven for approximately 15 minutes, until the dough is cooked and golden brown.

For the cream:

Place the heavy cream in a bowl (or the bowl of a stand mixer, with a whisk attachment). Whisk the heavy cream until the mixture begins to slightly stiffen. Add in the mascarpone, lemon zest and powdered sugar. Continue to whisk until the cream begins to form stiff peaks. Place a crostata on each plate with a dollop of lemon mascarpone cream and serve.