With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!
I cannot describe how easy yet delicious this crostata is. You can probably say the same thing about all crostatas. Of which I’ve made one other and one rustic tart, which is essentially the same thing. Crostata and galette are all basically rustic tarts.
The only difference being they’re not cooked in a tart pan. They’re free form with the dough folder over the edge of the ingredients to seal in all those delicious juices and flavors. And either of these can be savory or sweet. Or a combination of both as in my cherry Stilton crostata.
The only difference being they’re not cooked in a tart pan. They’re free form with the dough folder over the edge of the ingredients to seal in all those delicious juices and flavors. And either of these can be savory or sweet. Or a combination of both as in my cherry Stilton galette.
The best part about these rustic desserts is that they’re super simple, require few ingredients, and make a great dessert for a summer barbecue or party. This raspberry crostata has five ingredients.
That’s it. Five.
Raspberries, pie crust, sugar, flour, and butter. Of course, you can toss in some cinnamon or other extract, but this crostata has just 5 ingredients. And then there’s the option to make a cream cheese base for the berries. Similar to the cream cheese base for my pinwheels. That would be REALLY good, but would increase the ingredient list to 8.
I can’t tell you why I think of pies and the like when I think of berries. I guess it’s because of the fresh strawberry pie I made. Or because I don’t really like fresh blackberries and raspberries. My experience with them is less than sweet. Those suckers are TART sometimes.
But, I do like a good berry jam. And berries in breads and muffins. But definitely not on their own without some type of sweetener. Sort of like pineapple. Unless you get those little sugar pineapples or happen to have a mom who grows them.
Yes, my mother grows pineapples in her garden.
And that’s only because she lives in Maui. Yes, for those that don’t know, my mother lives in Maui. Which really sucks sometimes. I mean it’s great to have THAT to visit, but it’s serious PLAN to get there. Like 2 days practically. And at least a day and a half to get back. Yeah, I know, sacrifice. But you do the flights and let me know how YOU like it!
I know. This has nothing to do with berries and crostata. It was the whole pineapple conversation that made me go there. I mean, she has pineapple, papaya, and I think she has passion fruit growing in her garden? Don’t quote me on that one though. She calls them lilikoi because that’s their Hawaiian name. Sounds prettier than passion fruit.
This is why it has taken me a few days to write this post. My brain just isn’t where it should be. I mean, so much is going o with life and work. And I feel like it’s just a whine fest for most of it and I’m sure that’s not what y’all are looking for when you come here. Maybe you are and you want a snarktastic post about the sexist a-holes that I have to deal with.
But I’m not going to. I’m just going to leave you with this delicious photo of the simple and delicious raspberry crostata. It took minutes to assemble. You don’t have to worry about it being perfect. The point of the crostata is that it’s rustic and looks homemade and fresh. If it was perfect people might question it.
There is the prefect amount of sugar for my berries. And with the ice cream on top, it makes for an added sweet and cool treat on top of the warm raspberry crostata. Yes, you really should top it with ice cream. Or at the very least whopped cream! Not that it can’t stand up by itself, but that extra flavor of cool vanilla with the raspberry makes this irresistible.
- 1 pie crust (I used a 9 inch premade crust)
- 1 1/2 pints fresh raspberries
- 1/4 cup flour
- 1/2 cup sugar
- 2 tablespoons butter
- Preheat oven to 350.
- Toss the raspberries with the flour.
- Place the pie crust on a silpat on a baking sheet.
- Carefully pile the berries in the center of the pie crust.
- Fold the edges of the crust over the berries, pressing to seal the seems where the crust touches.
- Sprinkle the sugar over the berries.
- Dice the butter and place on top of the berries.
- Bake at 350 for 40 to 45 minutes or until the crust is golden brown and the juices are bubbling and thick.
- Cool slightly before topping with ice cream and serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 288Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 10mgSodium 151mgCarbohydrates 44gFiber 6gSugar 21gProtein 3g
Tuesday Berry Week Recipes
- Homemade Berry Vinegar by Palatable Pastime
- Naked Chocolate Cake with Mixed Berry Ginger Frosting by The Spiffy Cookie
- Raspberry Crostata by A Kitchen Hoor’s Adventures
- Spinach and Berry Salad with Grilled Steak by A Day in the Life on the Farm