A crostata is an Italian baked tart or pie, also known as coppi in Naples. In France it is called a galette. It is a “rustic free-form version of an open fruit tart.”
The crostata looks so refined but is remarkably simple to execute. First, since there’s no top, roll out just one sheet of dough, as perfectly or imperfectly as you like. Then generously spread on the fruit spread, fruit sweetened of course, and top with fresh berries. Fold over the edges of the dough and Ecco! You are ready to bake.
A fun and delicious tidbit…the crostata is baked on a sheet pan and it retains its flakiness better than a pie…YUM…and it’s oh, so buttery. Enjoy!
Adapted from bakefromscratch.com
- 1 cup blanched almond flour
- 1/3 cup brown rice flour
- 1 tablespoon sucanat or turbinado sugar
- 1/4 cup cold unsalted butter or earth balance buttery spread
- 4 tablespoons cold water
- 1/4 cup sucanat or sugar of your choice
- 3/4 cup blackberry fruit spread (fruit sweetened) or jam
- 3/4 cup fresh blackberries
- 1 large egg white, lightly beaten
- 2 tablespoons turbinado sugar
For crust: In the work bowl of a food processor, place flour and sugar; pulse to combine. Add butter, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, just until the dough comes together. The dough might feel overly buttery, but no worries, it will be fine. If you don’t have a food processor you can make this in a bowl using a fork or pastry cutter.
Shape dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
Preheat oven to 375 degrees.
For filling: Sprinkle sugar onto a cookie sheet lined with a Silpat or sheet of unbleached parchment paper and roll dough to a 12 inch circle. Spoon blackberry fruit spread or jam onto center of circle; spread to edges, leaving a 2 inch border. Top with blackberries. Fold up pastry around berries. Brush edges with beaten egg and sprinkle with turbinado sugar.
Bake until golden and bubbly, 35 to 40 minutes.
Note: The original recipe is called Black and Blue Crostata. In addition to blackberries it also calls for 3/4 cup fresh blueberries. Have fun and be creative!