Black and Blue Crostata

This Black and Blue Crostata looks so refined but is remarkably simple to execute. Make the pastry dough a day or two ahead of time to make the process even easier. This recipe uses our Quick Blackberry-Blueberry Jam.

Black and Blue Crostata
Makes 1 (9-inch) tart
  • Crust:
  • 1⅓ cups (167 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 5 to 8 tablespoons ice water
  • Filling:
  • ¼ cup (50 grams) granulated sugar
  • ¾ cup Quick Blackberry-Blueberry Jam (recipe follows)
  • ¾ cup fresh blackberries
  • ¾ cup fresh blueberries
  • 1 large egg, lightly beaten
  • 2 tablespoons (24 grams) turbinado sugar
  1. For crust: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.
  2. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
  3. Preheat oven to 375°F.
  4. For filling: Line a baking sheet with a Silpat or parchment paper, and sprinkle with granulated sugar; roll dough into a 12-inch circle on prepared pan. Spoon Quick Blackberry-Blueberry Jam into center of circle, leaving a 2-inch border. Top with blackberries and blueberries. Fold up pastry around berries. Brush edges of dough with beaten egg, and sprinkle with turbinado sugar.
  5. Bake until golden and bubbly, 35 to 40 minutes.


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