This Mixed Berry Crostata really isn’t hard and you’re going to impress all of your friends with your latticework that’s for sure – just check out the easy to follow how-to pics below and you’ll have this mastered in no time!
Whenever I make crostata I’m reminded of all of the amazing flavours there are in the bakeries in Italy, depending on what fruit is in season. Usually fruit is cooked down, with some sugar, until it’s thickened and jam like. Then it’s added to a lovely sweet pastry case and sometimes there is some pretty lattice work is added to the top. You can buy it by the slice and just enjoy whatever fruit has been cooked up that day. Served at room temperature or warm with cream or ice cream (or both!) it’s just amazing!
So because I don’t really have the patience to make my own jam, I used store bought jam. I mean, I’ve made jam before, but if I can buy a delicious, good quality jam or if I’m pushed for time then I’m definitely going buy it instead. Farmers Markets and the like are great places to find amazing, homemade jams.
Meanwhile, I really enjoyed doing the lattice work on this. It was sooo easy! See the pics below, but here’s a run down. While your tart case is chilling, roll out the remaining pastry (not too thin – then it’s less likely to break while you do the lattice thingy) and cut it to the desired width. A trick I use is to grab a ruler and measure 3 spots along where you’re going to cut the pastry, as wide as you want the strip of pastry. Then it’s really easy to make sure the strip is the same width all the way down.
Next you lay all of your pastry going in one direction and fold back every alternate strip. Then lay out one strip going in the opposite direction. Lay back the strips that were folded back and fold back the alternate strips (the ones that weren’t laid back the first time). Then lay out another strip going in the opposite direction. Keep doing that until you’re lattice is done. Once you get the hang of it it’s super easy. Check out the how-to pics – honestly, once you have it down pat you are going to want to do it on everything!
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Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
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A light, crisp, sweetcrust pastry with the intense flavour of berries. Serve at room temperature or warmed with cream or ice cream.
- 4 cups (US) / 500g plain / all purpose flour plus extra for dusting
- 2 1/4 cups (US) / 220g icing / powdered sugar
- 1 cup (US) / 240g butter cubed
- 2 eggs lightly beaten
- 2 cups (US) approximately 500ml mixed berry jam or conserve
Grease a 20cm / 8in tart or pie tin.
To make the pastry, place the flour and icing/powdered sugar into the bowl of a food processor. Pulse for a few seconds to combine. Now add the cubed, cold butter and pulse until just combined. Add the egg and pulse until just combined. If the mixture is dry or hasn't come together, add a little cold water until it has come together nicely.
Take the pastry out of the food processor and place it on a floured surface. Shape the pastry into a disc, combining a little flour to the dough if it's a little sticky. Divide into 2 equal pieces and wrap in plastic wrap and place in the fridge for 15-20 minutes.
Remove from the fridge and roll out to. Place pastry in the tart or pie tin gently and trim the edges. Poke a few holes in the base of the tart/pie tin (this will help to stop it rising in the middle). Place tin the fridge for 30 minutes or the freezer for 15 minutes.
Spread the jam/conserve over the tart case and distribute evenly.
Roll out the other batch of pastry to around 3-4mm or 1/5 of an inch thick. Not too thin or the pastry will tear as you try to do the lattice work. Lay all of your pastry going in one direction and fold back every alternate strip. Then lay out one strip going in the opposite direction. Lay back the strips that were folded back and fold back the alternate strips (the ones that weren't laid back the first time). Lay out another strip going in the opposite direction. Keep doing that until you're lattice is done.
Bake for around 25-35 minutes or until the pastry is light golden brown. If the edges are browning quicker than the lattice, wrap the edges in aluminium foil until lattice is golden.
Remove from the oven and serve at room temperature or warmed with cream or ice cream.