Each of these crostata recipes is unique, but they all have a few things in common: They’re fruity, sweet, and unbelievably delicious.
If you’re not familiar with the term ‘crostata,’ it’s really just an Italian word for pie, though crostatas seem to have a more even balance of crust and filling than American pies.
In that way, it might be more accurate to say that crostatas are more similar to galettes than pies, as galettes, too, strike a delightful balance between dough and filling.
Suffice it to say, if you love fruit-filled desserts with buttery pastry crusts, then you’ll probably enjoy all the crostata recipes on this list.
My advice? Start with whichever one features your favorite fruit, and then try them all for good measure. 🙂
Usually, I don’t like to steal the description for a recipe from the recipe’s original author.
I prefer to describe them to you in my own words to give you a feel for what I really thought of them.
However, in this case, I couldn’t have described this crostata any better myself, so I’m 100% stealing this description from Loreto and Nicoletta at Sugar Love Spices:
“A buttery, crumbly and tender pastry dough, with a lovely lemon fragrance, hosts a homemade jam filling secured by a lattice top.”
If that doesn’t just say everything that needs to be said right there…
This recipe recommends using blackberry jam, which is perfectly tart and delicious, but you can use any jam you like.
Whatever you pick, it’s sure to pair perfectly with the buttery pie crust, giving you a mouthful of heaven in every bite.
This delectable strawberry crostata features the same basic recipe as the blackberry one above, meaning you’ll get the same insanely tasty, supremely buttery dough.
The difference, of course, is the strawberry jam, which is sweeter than blackberry and doesn’t have the sharp tart edges.
This one takes about an hour to make, but be sure to let it rest for another hour before serving it, which gives all the flavors time to settle into every bite.
This recipe for peach crostata deviates from the first two by substituting lemon juice for lemon zest and adding a few additional ingredients into the dough.
It’s also much richer and spicier, thanks to the addition of cinnamon, brown sugar, and spiced rum.
The bright flavor of the peaches still comes through brightly, though.
Although technically called an ‘apricot crostata,’ the crust on this one is more reminiscent of a tart than a pie, crostata, or galette.
It’s thinner and made with olive oil and grappa for a denser, chewier texture.
The filling is a simple mixture of apricot jam and slivered almonds, which add a bit of crunch to the overall recipe. Top it off with powdered sugar for extra sweetness, and get ready to wow the crowd.
If you prefer fresh fruit to jam, the mixed berry crostata is an excellent choice for you.
The dough is just as crispy and buttery as all the other crostatas, but the filling is different.
You’ll make it with four cups of mixed fresh berries (whatever kinds you like best, though the recipe recommends blackberries, blueberries, and raspberries).
You’ll also add cornstarch, sugar, lemon juice, and butter.
The result is a sweet but somewhat tangy pie, full of berry goodness and topped with an egg wash and coarse sugar.
As a huge blueberry fan, it’s hard for me to know which part of this blueberry crostata I like best – the tart and tangy blueberries or the flaky, buttery crust.
Let’s just say that they combine to make an exquisite dessert that looks as fantastic as it tastes.
You can use fresh or frozen blueberries according to the recipe, but fresh ones always give the brightest, most robust flavor.
If you enjoy desserts so tart that you could almost break down and call them sour, then Italian lemon crostata is the one for you.
It features the standard crostata dough, though you’ll want to leave out the lemon zest this time around (otherwise, it’s almost too tart to be enjoyable).
The filling is a relatively simple one to pull together. All you’ll need is eggs, sugar, butter, lemon zest, and lemon juice.
Its vibrant flavor is perfect for spring or summer brunches.
If you’re looking for a crostata recipe that tastes incredible but doesn’t take a ton of work (or require you to make latticework, stars, and other fancy toppings), check out this recipe.
The filling features fresh raspberries, flour, and granulated sugar for a perfectly balanced sweet and tangy center, and you’ll merely fold the edges of the dough up over the sides.
It’s such a simple recipe, and it has an old-world, rustic charm to its appearance that makes it look elegant instead of lazy. It’s definitely my kind of dessert.
The cinnamon apple crostata is an ideal choice if you’re looking for something warm and comforting that’ll get you in the mood for fall.
You’ll add a dash of cinnamon to the dough to give it an extra bit of flavor.
Then, you’ll combine sliced apples, brown sugar, cinnamon, nutmeg, vanilla extract, flour, water, and butter for the filling.
It looks great, and it tastes even better.
But most of all, it’ll make your entire house smell fantastic while you’re cooking it.
If you’re in the mood for apples but want something lighter and more summery, then the crostata mele e crema may be the better option.
It still features the warm flavors of apples and cinnamon, but the lemon (juice and zest) in the dough, cream, and filling make it so much brighter and spring-like.
It’s a wonderfully juicy, moist crostata, and it pairs well with any meal or drink with which you want to serve it.
Anyone who loves desserts and appreciates apples will go nuts for it.
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