Blueberry Crostata Recipe (Italian Blueberry Tart)

This amazing blueberry crostata recipe is perfect for summer! The blueberry filling is made with fresh or frozen berries and the flaky pastry crust comes together quickly and easily. This crostata can be served for brunch, dessert, or a light summer meal!

If you love Italian pastry, also try my Pastiera Napoletana and Sicilian Ricotta Pie.

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Jump To

• Why You'll Love This Blueberry Crostata
• Blueberry Crostata Ingredients
• Instructions:
• Tips for the Best Blueberry Crostata
• How to Store Blueberry Crostata
• Frequently Asked Questions
• Blueberry Crostata (Italian Blueberry Tart)

Blueberry crostata is one of those Italian desserts that looks like it came from a pastry shop but is genuinely easy to make at home. A buttery and flaky pasta frolla crust filled with a jammy blueberry filling - it works for dessert, brunch, or an Italian-style breakfast the next morning straight from the fridge.

We had Italian cousins visiting one summer and they said they were looking forward to eating this for breakfast more than their trip to the mall. A crostata beating a shopping trip is the highest compliment I know.

You can make this blueberry crostata recipe with fresh or frozen blueberries, which means it works all year long.

Why You'll Love This Blueberry Crostata

• Buttery and flaky pasta frolla. The Italian shortcrust pastry is rich, tender, and comes together in a food processor in minutes.
• Fresh or frozen blueberries both work. No need to wait for summer - this crostata is delicious all year long.
• Make it ahead. The filling can be made a day ahead and the baked crostata keeps beautifully in the fridge for several days.
• As impressive as it looks. The lattice top is easier than it looks and always gets compliments.
• Brunch, dessert, or breakfast. Italians eat crostata for breakfast with a cappuccino and they are absolutely right.

Blueberry Crostata Ingredients

For the pasta frolla:

• 2½ cups pastry flour - pastry flour gives a more tender and delicate crust than all purpose flour. If you only have all purpose, it will still work well.
• ¾ cup plus 2 tablespoons (1¾ sticks) unsalted butter, cold - cold butter is essential for a flaky crust. Cut it into small cubes before adding to the food processor.
• 1 whole egg plus 1 egg yolk, at room temperature - the extra yolk adds richness and helps the dough hold together.
• ½ cup granulated sugar

For the blueberry filling:

• 1 pound blueberries, fresh or frozen - if using frozen, no need to thaw before cooking.
• ½ cup granulated sugar - adjust slightly if your berries are very sweet or very tart.
• 2 tablespoons water, divided
• 2 tablespoons cornstarch - this thickens the filling so it holds its shape when sliced.
• 1 tablespoon fresh lemon juice - brightens the filling and balances the sweetness.

Instructions:

Make the pasta frolla:

1. Add the flour and sugar to a food processor and pulse a few times to combine.
2. Add the cold butter and pulse until the mixture resembles wet sand.
3. Add the egg and egg yolk and pulse 5 to 7 times until the dough just comes together. Do not overprocess.
4. Turn the dough out onto a lightly floured surface and form into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Make the blueberry filling:

5. In a small bowl, whisk the cornstarch with 1 tablespoon of water. Set aside.
6. In a medium saucepan over medium heat, combine half the blueberries, the sugar, and the remaining tablespoon of water. Bring to a boil.
7. Reduce the heat and simmer, stirring, until the blueberries begin to pop and the mixture thickens, about 3 minutes.
8. Add the cornstarch mixture and lemon juice, stirring constantly. Simmer 30 seconds more.
9. Fold in the remaining blueberries. Cool completely at room temperature, then refrigerate until ready to use.

Assemble and bake:

10. Preheat the oven to 375°F. Place a foil lined baking sheet on the middle rack.
11. Roll the chilled dough between two sheets of plastic wrap into a 13 inch round, about ⅛ inch thick.
12. Transfer the dough to an 11 inch fluted tart pan with a removable bottom, pressing gently into the base and up the sides.
13. Trim the excess dough and save the scraps for the lattice top.
14. Refrigerate the tart shell for 30 minutes.
15. Remove from the fridge and prick the bottom of the shell all over with a fork.
16. Fill with the cooled blueberry mixture, leaving a ½ inch border at the top.
17. Roll the reserved dough scraps, cut into strips, and lay over the filling in a lattice pattern.
18. Bake 40 to 50 minutes until the crust is deep golden brown.
19. Cool completely before slicing, at least 1 hour.

Tips for the Best Blueberry Crostata

• Keep the butter cold. Cold butter is the key to a flaky and tender pasta frolla. If your kitchen is warm, chill the cubed butter in the freezer for 10 minutes before starting.
• Don't skip chilling the dough. Both rests - before rolling and after lining the tart pan - are important. They prevent shrinkage and keep the crust crisp. Make the filling ahead of time. The blueberry filling gets better after sitting overnight in the fridge. Make it the day before and baking day becomes very easy.
• Let the crostata cool fully before slicing. The filling needs time to set - at least 1 hour at room temperature, or refrigerate for a cleaner slice.
• Use a mix of cooked and fresh blueberries. Cooking half the berries into a thick jammy base and folding in the rest gives you the best texture - thick enough to hold but still bright and fresh tasting.
• Pastry flour makes a difference. If you can find it, use it. The lower protein content gives the crust a more delicate and crumbly texture. A 50/50 mix of 00 flour and all purpose flour also works beautifully.

How to Store Blueberry Crostata

Store the crostata covered in the refrigerator for up to 4 days. It genuinely tastes better the next day - the crust softens slightly and the flavors come together beautifully.

You can also freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

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