Blackberry Crostata
User Reviews
4.5
Blackberry Crostata
Description
The Blackberry Crostata uses a refrigerated pie crust unrolled onto a baking tray. A filling of fresh or frozen blackberries mixed with sugar, lemon juice, and cornstarch is piled in the center. The crust is carefully folded up around the filling, creating an open-faced tart shape without tearing the pastry. Small butter pieces are scattered on top of the berries to enrich the filling during baking.
Optionally, egg white brushed over the crust edges and coarse sugar sprinkled on top helps create a decorative, golden finish. Baking at 400°F for roughly 30 minutes produces a bubbly filling and browned crust. The filling's consistency depends on the cornstarch quantity and the berry type—fresh berries may require less thickener due to lower juice content.
This crostata serves as a straightforward fruit tart that can be sliced and served warm or cooled. It offers a balance between flaky pastry and juicy, sweet-tart blackberry filling, suited for dessert or teatime accompaniment.
If using fresh blackberries, reducing cornstarch to 2 tablespoons helps achieve the right filling thickness. For a homemade touch, preparing the crust from scratch can also complement the filling well.
Ingredients
- 1 pie crust refrigerated
- 2 cups blackberry fresh or frozen
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 3 Tablespoons cornstarch
- 1 Tablespoon butter
- 1 egg optional, white
- 1 Tablespoon sugar coarse
Instructions
- Preheat the oven to 400 F.
- Unroll the pie crust and lay it flat on a tray.
- In a bowl mix the blackberries, with sugar, cornstarch and lemon juice.
- Put the blackberries in the center of the pie crust, piling them up.
- Fold up the sides of the crust around the berries. Be careful not to tear the crust as you fold it.
- Cut the butter into small pieces and scatter them on top of the berries.
- If desired brush the crust with egg white and sprinkle sugar on the crust. This will make it look more decorative.
- Bake at 400 F for 30 minutes until the filling is bubbly and the crust is brown.
- Let cool before cutting.
Notes
- Reduce cornstarch to 2 tablespoons if using fresh blackberries to avoid overly thick filling.
- For best results, use a homemade pie crust recipe when possible for a more flavorful and flaky crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 353kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 210mg | 9% |
| Potassium | 173mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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