Ruby Crostata Recipe

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Ruby Crostata
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  • flankypastry
  • 3/4 tsp. salt
  • 2 tbsp. sugar
  • 1/2 cup ( 1 stick) + 1/2 stick of cold or frozen and cut up butter
  • 1 large egg
  • 2 bpsp. fresh lemon ( or lima)
  • 3- 6 tbsp. water or as needed
  • filling
  • 1/2 cup blackberries
  • 1/2 cup strawberries
  • 1/3 cup blueberries
  • 1 cup sugar
  • 2 tbsp. cointreau
  • 2 tbsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 cup orange juice + 2 1/2 tbsp. cornstarch (disolved in )
  • egg glaze
  • 1 large egg
  • 1 tbsp. water


  1. Position a rack in coger thirdin coger third f oven and preheat to 425 F. Place a sheet of oil on a cookie sheet.
  2. In a saucepan combine all filling ingredints and bring to boil until reduce to a 1/2 or sticky consistency See Photo. Set aside… and cool. See Photo
  3. While your illing is cooking, in a food processor, quickly, pulse flour, salt, sugar….. See Photo
  4. Add cold or frozen butter and pulse to the textura of peas. Thorough feed tub, add egg, lemon juice, and 1 tbsp. water…. Pulse to the textura of cornmeal. Continue to pulse adding a little more water 1 Tbsp. At a time.
  5. Stop as soon the dough just begins to clump together .
  6. Transffer dough to a floured surface , shape into a disk, wrap in plastic, and refrigere for 10 minutes. See Photo
  7. Working on floured surface, roll out chilled dough into a large cirle, about 15 inces in diameter, ***I worked it on waxed paper … its more easy to transffer when circle is ready*** Place foil covered cookie sheet or a circle sheet. See Photo
  8. Makethe egg glaze, beating together gg and water, with pastry brush Saint egg glaze all over dough .
  9. Stir frui filling , wit slotted spon ladle just fruit i the middle of glazed dough Spread fruit, leaving a 2 inh. Border . Slide your han under one edge and use it to gently flip dough border into fruit; repeat moving your han around edge…. See Photo
  10. Finally, bush egg glaze all over pastry border, and then, sprinkle generously with sugar. See Photo
  11. Bake for 15 minutes at 425 F, reduce heat to 35º F See Photo. and bake anadditional 30 minutes until pastry is goleden brown … *** If pastry brow too quickly, loosely cover top with a piece of foil.
  12. To serve, gently remove foil and slide crostata oto a flan plate or tray See Photo. Serve warm or at room temperature with vanilla ice cram or frozen yogurt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 886.46 Kcal (3711 kJ)
Calories from fat 90.93 Kcal
% Daily Value*
Total Fat 10.1g 16%
Cholesterol 61.68mg 21%
Sodium 241.79mg 10%
Potassium 139.17mg 3%
Total Carbs 73.73g 25%
Sugars 30.12g 120%
Dietary Fiber 4.25g 17%
Protein 8.77g 18%
Vitamin C 17.4mg 29%
Vitamin A 0.1mg 2%
Iron 0.8mg 5%
Calcium 25.2mg 3%
Amount Per 100 g
Calories 351.82 Kcal (1473 kJ)
Calories from fat 36.09 Kcal
% Daily Value*
Total Fat 4.01g 16%
Cholesterol 24.48mg 21%
Sodium 95.96mg 10%
Potassium 55.23mg 3%
Total Carbs 29.26g 25%
Sugars 11.96g 120%
Dietary Fiber 1.69g 17%
Protein 3.48g 18%
Vitamin C 6.9mg 29%
Iron 0.3mg 5%
Calcium 10mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
  • 11

Good Points

  • saturated fat free,
  • low sodium

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