A crostata is an Italian dessert, consisting mainly of a sweet short crust filled with fruit. The crust is like a thin, crispy cake. The filling is simply blackberry jam (I rather enjoy the Smucker’s variety.), so every bite is soft in the middle with a buttery, crusty edge. This can be put together very quickly with little effort and great reward.
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Weekend Dessert – Blackberry Crostata
- Total Time: 55 minutes
- Yield: Makes 1 9-inch tart 1x
Description
This Italian Blackberry Crostata features a sweet, buttery short crust filled with luscious blackberry jam, offering a delightful balance of crisp and soft textures.
Ingredients
- 2 eggs, room temperature
- 1/2 cup (100 g) sugar
- 6 tbsp. (85 g) butter, softened
- 1 1/3 cup (160 g) cake flour
- Pinch salt
- 1 tsp. baking powder
- Zest of 1 lime
- Blackberry jam (about 3/4 cup (180 ml), or a bit more or less depending on preference)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch tart pan with non-stick spray and set aside.
- In a large mixing bowl, add 1 egg at a time and beat with an electric mixer after each addition until well combined.
- Add the sugar and continue to beat until the mixture is light and fluffy.
- Mix in the softened butter until fully incorporated.
- In a separate bowl, whisk together the cake flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the lime zest.
- Press the dough into the prepared tart pan, spreading it evenly across the bottom and up the sides.
- Spread the blackberry jam evenly over the crust, leaving a small border around the edge.
- Bake in the preheated oven for 40 minutes, or until the crust is golden brown and the jam is bubbly.
- Allow the crostata to cool in the pan on a wire rack before slicing and serving.
Notes
- Use your favorite blackberry jam; Smucker’s is recommended.
- The crostata can be assembled quickly with minimal effort.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For a twist, try using different fruit jams or adding fresh berries on top before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Find it online: https://honestcooking.com/weekend-dessert-blackberry-crostata/
If You Liked This Recipe, You’ll Love These
- Cheese and Fig Crostata
- Crostata alla Nutella – Italian Nutella Pie
- Mini Lavender Blackberry Tarts
- Gluten-Free Jam Crostata
Frequently Asked Questions
What makes a crostata different from a regular pie or tart?
The article describes a crostata as an Italian dessert with a sweet short crust that bakes into “a thin, crispy cake” — the filling (here, about 3/4 cup of blackberry jam) sits directly on the pressed-in dough with no top crust, giving a buttery, crusty edge and a soft jam centre.
Why does this recipe use cake flour instead of all-purpose?
Cake flour has lower protein content than all-purpose flour, which keeps the crust tender and crumbly rather than tough — it’s what allows the 1 1/3 cup (160 g) to produce the delicate short-crust texture the article mentions. 
Can I use a different jam or add fresh fruit?
Yes — the notes suggest trying different fruit jams or adding fresh berries on top before baking; the recipe recommends Smucker’s blackberry jam but makes clear that other varieties work too.
