Blackberry Crostata

Blackberry crostata is a classic Italian dessert. The easy homemade crust recipe has lime zest and is rich and buttery like shortbread. The dough has a blackberry jam filling and is topped with a quick lattice design.

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Simple, slightly rustic and not overly elaborate desserts are my favorite {like crumbly almond cake}. This blackberry crostata checks all those boxes!

First you make the easy, sweet pastry crust {pasta frolla}. Then you layer in some jam and bake. So easy and so darn delicious.

why you will love this easy Italian berry crostata

• Looks impressive, but easy to make!
• A simple, buttery, homemade shortcrust dough with lime zest.
• A fruit jam filling; a store bought jam or homemade jam both work.

ingredients needed for the sweet pastry dough

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ be sure to scoop and level the flour or use a kitchen scale for the best results.
• Granulated sugar ~ brings the sweetness to the buttery crust recipe.
• Lime zest ~ adds a pop of citrus that is a perfect compliment to the blackberry jam.
• Kosher salt ~ to balance the flavors.
• Baking powder ~ just a little, to bring a light and soft texture to the dough.
• Unsalted butter ~ use cold butter, cut in small cubes. If you only have salted butter, omit the kosher salt.
• Heavy cream ~ helps create a rich and tender crust.
• Vanilla ~ for flavor.
• Eggs ~ use one large egg plus one large egg yolk.

what is the difference between a galette and a crostata?

A crostata is typically a free-formed pie. It is baked on a baking sheet and has a rustic appearance. A crostata is the Italian version and is essentially the same thing as the French version; a galette. Crostatas can have either a sweet or a savory filling.

This blackberry crostata or jam tart is not made free form, but rather in a tart pan with a removable bottom. This is how you find the most classic crostata in pastry shops across Italy.

what filling is used in a crostata?

Fruit, more specifically jam, is the filling of choice for our blackberry crostata.

A thick jam works best and can be store bought, I used Bonne Maman Blackberry Preserves. A homemade jam made with frozen berries or using fresh berries would also be fantastic.

You can also fill crostata with Nutella or this savory version by Giada de Laurentiis with ricotta, tomatoes and arugula.

how to make jam tart

First you will make the sweet pastry dough or pasta frolla. Lime zest is used instead of the typical lemon and it adds a nice burst of flavor.

After you have zested the lime {this is my favorite zesting tool}, use clean fingers to rub the lime zest into the granulated sugar.

Then mix the dry ingredients in a large bowl, before adding the cold, cubed butter.

Now cut the butter into the flour mixture with a pastry cutter or fork until it is sandy in texture and there are no visible lumps of butter.

Then drizzle the wet ingredients over the dry and toss with a fork until no dry spots remain and the dough comes together.  Use your hands, if needed, to even out any wet and dry spots. 

Split the dough into two pieces, with one slightly larger than the other.  Form each half of the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.

Now roll out the larger half of dough into roughly an 11-inch circle {I use and love this Williams Sonoma rolling pin}.  Then transfer the dough into a 9.5-inch tart pan with fluted sides and a removable bottom. 

I like to lightly fold the dough in half and then in half again to transfer it to the pan; then open the dough and press the dough into the bottom and sides of the pan.  If the dough breaks, simply press it back together. Place the tart pan in the refrigerator to chill while you roll out the other half of the dough.

how to create a simple lattice design

Again, on a floured surface, roll out the dough into roughly a 10-inch circle.   Use a pastry wheel cutter, sharp knife or pizza cutter to cut the dough into strips.  Make them as thin or wide as you like, using a fluted pastry wheel adds some pretty detail. 

Now remove the bottom crust from the refrigerator and spoon in the blackberry jam into the bottom of the tart crust and spread in an even layer. 

Then create the easy lattice. Take one cut strip at a time and lay strips parallel to each other, do your best to evenly space them; use the longer strips for the center and the shorter strips toward the edges.  Give the pan a quarter turn and lay the remaining dough strips crossing the first layer.  We are not weaving the dough; just lay the second layer over the top.  Press the ends of the strips against the side of the tart shell to seal.

how to serve this classic Italian dessert

Crostata is typically served at room temperature and with a dusting of confectioners' sugar. I use a small tea sifter to dust the top of the jam tart. This classic Italian dessert can be served plain, with whipped cream or with a scoop of ice cream.

It can be served as dessert or with an afternoon espresso or tea. Fruit crostata is often served for breakfast as well.

The blackberry crostata can be sliced into wedges or squares {which is often how you will see it served in Italy}.

storage tips

The crostata can be stored covered at room temperature, if your kitchen is cool, for up to 2 days or up to 5 days covered in the refrigerator.

Remember to snap a picture and tag me on Instagram if you make this Blackberry Crostata {Classic Italian Recipe}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more italian inspired dessert recipes

• Soft Amaretti Cookies
• Crumbly Almond Cake
• Cherry Nectarine Crostata
• Almond Berry Mascarpone Tart