Prep Time
30 Mins
Bake Time
45 Mins
Chill Time
1 Hour
Makes 8 individual crostatas

Grandmother's fried pies inspired these individual tarts, brimming with fresh, in-season summer berries. You can assemble this 30 minutes before you bake it; keep chilled. You can also make one large tart and, in a pinch, use store-bought pastry.

How to Make It

Step 1

Combine first 3 ingredients in a large bowl. Mix in 1 cup cold butter with a pastry blender or two forks until mixture resembles coarse meal. Whisk together egg yolk and 3 tablespoons milk; pour into flour mixture, stirring just until dough starts to form a ball. Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap; place in refrigerator at least 1 hour or overnight.

Step 2

Preheat oven to 375°.

Step 3

Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.

Step 4

Remove dough from refrigerator; divide evenly into 8 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.

Step 5

Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar. Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.

Ratings & Reviews

dla777's Review

January 28, 2013

Chopalua's Review

September 14, 2009
If using Pillsbury Pie Dough to make one large crostata, double up the crust, otherwise after about two minutes in the oven, the juices will drip out of the bottom of crostata. If serving more than 3 people, make two. For the calories, make something else. Really not worth it. Berry mix itself is tasty.

CPS1028's Review

September 07, 2009
Very delicious but this recipe is generous with the butter so your thighs need to beware. The dough is a little tough to work with but in the end it was very good and looked beautiful on a platter. I added additional blueberries and rasberries for garnish.