Blackberry crostata is a timeless Italian dessert featuring a tender, buttery shortbread-like crust scented with lime zest. The simple dough holds a thick blackberry jam filling and is finished with a quick, rustic lattice on top.
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I favor straightforward, slightly rustic desserts rather than elaborate ones. This blackberry crostata is exactly that: an easy, elegant tart made with a lime-scented sweet pastry and a luscious jam filling.
Begin by preparing the sweet pastry dough (pasta frolla). After chilling and rolling the dough, spread the jam and top with a simple lattice before baking. It’s approachable and delicious.
Why you will love this easy Italian berry crostata
- Impressive presentation with minimal effort.
- Buttery homemade shortcrust with bright lime zest.
- Uses a thick jam for the filling—store-bought or homemade both work well.
Ingredients needed for the sweet pastry dough
Please scroll to the printable recipe card at the end of this post for the full ingredient amounts and baking directions.
- All-purpose flour — measure by spooning and leveling or weigh for accuracy.
- Granulated sugar — sweetens the crust.
- Lime zest — bright citrus complements blackberry jam.
- Kosher salt — balances flavor.
- Baking powder — a small amount for a tender crumb.
- Unsalted butter — very cold, cut into small cubes.
- Heavy cream — adds richness and tenderness.
- Vanilla extract — for depth of flavor.
- Eggs — one whole egg plus one yolk to bind the dough.
What is the difference between a galette and a crostata?
Both are rustic, free-formed tarts, but the terms are regional. A crostata is the Italian version and a galette is the French equivalent. Crostatas can be sweet or savory. While many crostatas are free-formed, this recipe is baked in a tart pan with a removable bottom to create a more classic, pastry-shop style presentation.
What filling is used in a crostata?
Fruit jam is the traditional filling for a crostata. For this version, a thick blackberry jam works best—Bonne Maman or another high-quality preserve offers great texture and flavor. Homemade jam made with fresh or frozen berries is equally wonderful.
Other variations can include Nutella or savory fillings such as ricotta with tomatoes and arugula for a savory crostata.
How to make the jam tart
Start by making the sweet pastry dough (pasta frolla). Lime zest replaces the more common lemon zest here, lending a bright, slightly floral citrus note. Rub the lime zest into the granulated sugar with clean fingers to release the oils before combining with the dry ingredients.
Cut the cold butter into the flour mixture until it resembles coarse sand and no large butter pieces remain. Toss the wet ingredients into the dry, mixing until a cohesive dough forms. If necessary, use your hands briefly to bring the dough together, then divide the dough into two portions—one slightly larger than the other—flatten into disks, wrap, and chill until firm (about 1–2 hours).
Roll the larger disk into an approximately 11-inch circle and transfer it to a 9.5-inch tart pan with fluted sides. Fold the dough gently to move it and then press it into the pan, repairing any cracks with your fingertips. Chill this bottom crust while you roll out the remaining dough for the lattice.
Roll the remaining dough into a roughly 10-inch circle and cut into strips with a pastry wheel, knife, or pizza cutter. Spoon a generous, even layer of blackberry jam into the chilled crust. Lay the dough strips across the filling in one direction, then rotate the pan and lay the remaining strips across the first layer. This recipe calls for a simple, non-woven lattice—just lay the second layer over the first—and press the strip ends to seal to the tart rim.
How to serve this classic Italian dessert
Serve the crostata at room temperature, lightly dusted with confectioners’ sugar. It pairs beautifully with whipped cream, a scoop of vanilla ice cream, or alongside an espresso or afternoon tea. In Italy, fruit crostata can be enjoyed for breakfast, dessert, or a sweet snack. Slice into wedges or squares—both are traditional.
Storage tips
Store the crostata covered at room temperature for up to 2 days if your kitchen is cool, or refrigerate covered for up to 5 days.
If you make this Blackberry Crostata, please share a photo on Instagram and tag the creator — it’s always a joy to see these recipes come to life. Happy baking!
More Italian-inspired dessert recipes
- Soft Amaretti Cookies
- Crumbly Almond Cake
- Cherry Nectarine Crostata
- Almond Berry Mascarpone Tart
Blackberry Crostata
Blackberry crostata is a classic Italian dessert. The buttery crust recipe has a berry jam filling and is topped with a quick lattice design.
20 minutes
50 minutes
1 hour
2 hours 10 minutes
Ingredients
lime tart crust
- ⅓ cup granulated sugar (67g)
- 1 lime, zest only
- 2 ⅓ cups all-purpose flour (295g)
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup unsalted butter, cold and cut in small cubes (170g)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup heavy cream (60mL)
Blackberry filling
- 1 ⅓ cups blackberry jam (425g)
- Confectioners’ sugar, optional for dusting
Instructions
- In a small bowl, combine sugar and lime zest, rubbing the zest into the sugar until evenly distributed.
- In a large bowl, whisk together flour, kosher salt, baking powder, and the sugar-lime mixture. Add cold, cubed butter and cut it into the dry mixture until sandy with no large butter pieces.
- Whisk together the egg, egg yolk, vanilla, and heavy cream. Drizzle over the dry mixture and toss with a fork until the dough comes together. Use your hands briefly if needed. Split into two portions, one slightly larger. Form into disks, wrap, and chill 1–2 hours.
- On a floured surface, roll the larger disk into an 11-inch circle and transfer to a 9.5-inch tart pan with a removable bottom. Trim the edges and chill while you roll out the remaining dough.
- Roll the second disk to about 10 inches and cut into strips. Return the chilled bottom crust to the pan and spread the blackberry jam evenly into the shell.
- Lay the dough strips across the filling in one direction, then rotate the pan and lay the remaining strips over the top to form a simple lattice. Press the strip ends to seal to the tart rim.
- Chill the assembled tart while preheating the oven to 350°F. Bake 45–50 minutes until lightly golden. Cool completely before dusting with confectioners’ sugar and serving. Slice into wedges or squares.
Notes
The lime tart crust can be made up to 2 days ahead and stored tightly covered in the refrigerator, or frozen for up to 2 months. A food processor can be used to pulse the dry ingredients and butter together before adding the wet ingredients. A thick jam works best; use any flavor you prefer. Store the finished crostata covered at room temperature for up to 2 days in a cool kitchen or up to 5 days refrigerated. This recipe is lightly adapted from Dolce Italiano.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 384
Total Fat: 15g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 82mg
Sodium: 100mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 33g
Protein: 4g
The nutrition information is an estimate only and may not be entirely accurate.
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