20 Delicious Italian Crostata Recipes for Dessert Lovers

Mmm, can you smell that? There’s nothing quite like the aroma of a freshly baked crostata wafting through the kitchen. These rustic Italian desserts, with their buttery crusts and luscious fillings, are the ultimate comfort food for anyone with a sweet tooth. If you’re ready to bring a taste of Italy to your table, you’re in for a treat—dive into our roundup of 20 delicious recipes that are sure to delight every dessert lover!

Classic Apricot Crostata

So, you think you can’t pull off a fancy-looking dessert without culinary school credentials? Let this rustic apricot crostata be your deliciously imperfect proof that sometimes, messy is magnificent—and absolutely irresistible.

Ingredients

• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg, farm-fresh and lightly beaten
• 2 tablespoons ice-cold water
• 1 ½ pounds ripe apricots, pitted and sliced
• ¼ cup brown sugar, packed
• 1 teaspoon vanilla extract, pure and aromatic
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 ½ cups all-purpose flour and ¼ cup granulated sugar.
3. Add ½ cup cold, cubed unsalted butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
4. Pour in 1 lightly beaten large egg and 2 tablespoons ice-cold water, then mix just until a shaggy dough forms. Tip: Overworking the dough makes it tough, so stop when it barely holds together.
5. Turn the dough onto a floured surface and gently press it into a disc, then wrap in plastic and chill for 30 minutes.
6. While the dough chills, toss 1 ½ pounds sliced apricots with ¼ cup brown sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice in a bowl.
7. Roll the chilled dough into a 12-inch circle on the floured surface, then transfer it to the prepared baking sheet.
8. Spoon the apricot mixture into the center of the dough, leaving a 2-inch border all around.
9. Fold the dough edges up and over the fruit, pleating as you go—it’s okay if it looks rustic! Tip: If the dough cracks, pinch it back together; it adds to the homemade charm.
10. Brush the folded crust with any remaining egg wash and sprinkle with 1 tablespoon coarse sugar.
11. Bake for 35–40 minutes, until the crust is golden brown and the apricot filling is bubbly. Tip: Place a baking sheet on the rack below to catch any drips and avoid a messy oven.
12. Let the crostata cool on the pan for 15 minutes before slicing.

Ready to dive in? The buttery, flaky crust shatters with each bite, giving way to jammy apricots that strike the perfect sweet-tart balance. Serve it warm with a scoop of vanilla bean ice cream melting into the fruity center, or pack slices for a picnic where its rustic beauty truly shines.

Rustic Apple and Cinnamon Crostata

Oh, the humble apple pie just got a fabulous Italian makeover that requires zero perfectionist pastry skills! This rustic crostata is basically pie’s cool, carefree cousin who shows up with wine and makes everyone laugh. Let’s get this free-form beauty into your oven faster than you can say “more cinnamon, please!”

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 3 tablespoons ice water
• 4 medium crisp apples, peeled and sliced
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 egg, lightly beaten for egg wash
• 1 tablespoon coarse sugar for sprinkling

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ cup cold cubed butter in a large bowl.
2. Use your fingertips to work the butter into the flour until pea-sized crumbs form.
3. Add 3 tablespoons ice water and mix just until the dough comes together.
4. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. Meanwhile, toss 4 peeled and sliced apples with ½ cup granulated sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice in a separate bowl.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Transfer the dough circle to a parchment-lined baking sheet.
8. Arrange the apple mixture in the center, leaving a 2-inch border.
9. Fold the dough border over the apples, pleating as you go.
10. Brush the folded crust with the beaten egg wash.
11. Sprinkle the crust with 1 tablespoon coarse sugar.
12. Bake at 375°F for 35-40 minutes until the crust is golden and apples are bubbling.

Just imagine that warm, flaky crust giving way to tender cinnamon-kissed apples in every forkful. The beauty of this crostata is its imperfect charm—serve it straight from the pan with a scoop of vanilla ice cream melting into those caramelized edges, and watch it become the star of your table without even trying.

Mixed Berry Crostata with Almond Crust

Venture forth, berry lovers! This mixed berry crostata is basically summer’s greatest hits album, but in pastry form—a rustic, free-form tart that’s so forgiving, even your most dramatic kitchen fails can’t ruin its charm. With an almond crust that crumbles like your resolve around fresh-baked goods, it’s the dessert that says “I’m fancy” while whispering “zero stress required.”

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup finely ground almond flour
• ½ cup cold, cubed unsalted butter
• ¼ cup granulated sugar
• 1 large farm-fresh egg
• 3 cups mixed fresh berries (raspberries, blueberries, blackberries)
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarse sparkling sugar

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup almond flour, and ¼ cup granulated sugar.
3. Add ½ cup cold, cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Tip: Keep the butter cold for a flakier crust—if it starts to soften, pop the bowl in the freezer for 5 minutes.
5. Whisk 1 large farm-fresh egg lightly in a small bowl, then drizzle it into the flour mixture.
6. Stir with a fork until the dough just comes together, then gently knead it into a ball.
7. Flatten the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes.
8. While the dough chills, toss 3 cups mixed fresh berries with 2 tablespoons fresh lemon juice in a medium bowl.
9. Tip: If your berries are very juicy, add a teaspoon of cornstarch to prevent a soggy bottom.
10. On a floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
11. Transfer the dough to the prepared baking sheet—don’t worry if it tears; just patch it up with your fingers.
12. Pile the berry mixture into the center of the dough, leaving a 2-inch border all around.
13. Fold the edges of the dough up and over the berries, pleating as you go.
14. Brush the dough edges with any remaining egg wash and sprinkle with 1 tablespoon coarse sparkling sugar.
15. Tip: For extra crunch, sprinkle a handful of sliced almonds over the berries before baking.
16. Bake for 30-35 minutes, until the crust is golden brown and the berries are bubbly.
17. Let the crostata cool on the baking sheet for 15 minutes before slicing.

Crisp, buttery crust gives way to a jammy, tangy berry filling that’s pure joy in every bite. Serve it warm with a scoop of vanilla bean ice cream melting into the crevices, or enjoy it cold for breakfast—we won’t judge!

Chocolate Hazelnut Crostata

Fancy a dessert that’s basically a hug in pastry form? Meet the Chocolate Hazelnut Crostata—a buttery, flaky crust cradling a luscious, nutty chocolate filling that’ll make you forget all your troubles (or at least your diet). It’s the kind of treat that’s dangerously easy to love and even easier to devour in one sitting.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ teaspoon fine sea salt
– ¾ cup cold unsalted butter, cubed
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup roasted hazelnuts, finely chopped
– ½ cup rich dark chocolate chips
– ¼ cup heavy cream
– 1 tablespoon confectioners’ sugar

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon fine sea salt.
3. Add ¾ cup cold unsalted butter, cubed, and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Crack 1 large farm-fresh egg into the mixture and add 1 teaspoon pure vanilla extract, then stir until a dough just comes together.
5. Press the dough evenly into the prepared tart pan, ensuring it covers the bottom and sides completely.
6. In a separate bowl, combine 1 cup roasted hazelnuts, finely chopped, ½ cup rich dark chocolate chips, and ¼ cup heavy cream, stirring until the chocolate is partially melted and the mixture is cohesive.
7. Spread the hazelnut-chocolate filling evenly over the dough in the tart pan.
8. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbly.
9. Remove from the oven and let it cool in the pan on a wire rack for at least 20 minutes.
10. Dust the top with 1 tablespoon confectioners’ sugar just before serving.

Just imagine slicing into this beauty: the crisp, buttery crust shatters to reveal a gooey, nutty center that’s both decadent and comforting. Serve it warm with a scoop of vanilla ice cream for a blissful contrast, or enjoy it solo as your new favorite afternoon pick-me-up.

Fig and Honey Crostata

Oh, the humble fig—nature’s jewel-box fruit—just got a major glow-up in this swoon-worthy Fig and Honey Crostata. Imagine buttery, flaky pastry hugging a luscious filling that’s equal parts sweet, tangy, and downright irresistible. It’s the kind of dessert that’ll have your guests whispering sweet nothings to their plates.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large farm-fresh egg
– 2 tablespoons ice-cold water
– 8 ounces ripe fresh figs, sliced
– ¼ cup golden honey
– 1 teaspoon fragrant vanilla extract
– ½ teaspoon ground cinnamon
– 1 tablespoon coarse turbinado sugar

Instructions

1. In a large bowl, combine 1 ½ cups all-purpose flour and ¼ cup granulated sugar.
2. Add ½ cup cold cubed unsalted butter, using your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Whisk 1 large farm-fresh egg with 2 tablespoons ice-cold water in a small bowl.
4. Pour the egg mixture into the flour-butter mixture, stirring just until a shaggy dough forms.
5. Tip: Don’t overmix—this keeps the pastry tender and flaky.
6. Shape the dough into a disk, wrap tightly in plastic, and chill in the refrigerator for 30 minutes.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. In a separate bowl, toss 8 ounces sliced fresh figs with ¼ cup golden honey, 1 teaspoon fragrant vanilla extract, and ½ teaspoon ground cinnamon.
9. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
10. Transfer the dough circle to the prepared baking sheet.
11. Arrange the fig mixture in the center, leaving a 2-inch border around the edges.
12. Fold the dough border over the figs, pleating it loosely as you go.
13. Brush the folded edges with any remaining honey mixture from the bowl.
14. Sprinkle 1 tablespoon coarse turbinado sugar over the crust for a sparkling, crunchy finish.
15. Tip: The sugar isn’t just for looks—it adds a delightful texture contrast.
16. Bake at 375°F for 25–30 minutes, until the crust is golden brown and the figs are bubbling.
17. Tip: Let it cool for 10 minutes before slicing to allow the filling to set.
18. Slice and serve warm or at room temperature.

My, what a masterpiece—this crostata boasts a crisp, buttery crust that shatters with each bite, giving way to a jammy, honey-kissed fig center. The warmth of cinnamon and vanilla weaves through every forkful, making it pure comfort in pastry form. Try serving it with a dollop of whipped mascarpone or a scoop of vanilla bean ice cream for a next-level treat that’s as easy on the eyes as it is on the palate.

Ricotta and Lemon Crostata

Ever had a dessert so dreamy it could probably solve world peace? Meet our ricotta and lemon crostata—the Italian tart that’s basically a hug for your taste buds, with a zesty kick that’ll make you forget all your troubles (or at least your last bad meal). It’s flaky, creamy, and ridiculously easy to whip up, even if your baking skills are stuck at “toast level.”

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup cold unsalted butter, cubed
– 1 large farm-fresh egg
– 2 cups whole-milk ricotta cheese
– Zest of 2 bright, sunny lemons
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan with removable bottom.
2. In a large bowl, combine the all-purpose flour, ¼ cup of the granulated sugar, and the fine sea salt.
3. Add the cold unsalted butter, cubed, and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
4. Crack in the farm-fresh egg and mix until a soft dough forms, being careful not to overwork it—this keeps the crust tender.
5. Press the dough evenly into the prepared tart pan, covering the bottom and sides, then prick the base all over with a fork to prevent puffing.
6. In a separate bowl, whisk together the whole-milk ricotta cheese, remaining ¼ cup granulated sugar, bright, sunny lemon zest, and pure vanilla extract until smooth and well combined.
7. Spread the ricotta filling evenly over the unbaked crust, smoothing the top with a spatula.
8. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is set but still has a slight jiggle in the center.
9. Let the crostata cool completely in the pan on a wire rack before slicing—this helps the filling firm up for clean cuts.
10. Serve at room temperature or chilled, garnished with extra lemon zest if desired. What a showstopper! The crust shatters with buttery goodness, while the filling is luxuriously smooth with a sunny lemon zing that dances on your tongue. Try it with a drizzle of honey or a scoop of vanilla bean ice cream for a dessert that’s basically a standing ovation in pastry form.

Strawberry Rhubarb Crostata

Crisp, buttery, and bursting with vibrant flavors, this strawberry rhubarb crostata is basically pie’s cool, free-spirited cousin who shows up to brunch looking effortlessly fabulous. With its rustic charm and sweet-tart filling, it’s the kind of dessert that makes you want to skip the fork and dive right in—no judgment here! Trust me, this beauty is so simple to whip up, you’ll be wondering why you ever bothered with fussy pie crusts in the first place.

Ingredients

– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– 1 tablespoon granulated sugar
– ½ cup cold unsalted butter, cubed
– 3-4 tablespoons ice-cold water
– 2 cups fresh strawberries, hulled and sliced
– 1 ½ cups rhubarb, chopped into ½-inch pieces
– ½ cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon fresh lemon juice
– 1 large egg, lightly beaten
– 1 tablespoon coarse sugar

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon fine sea salt, and 1 tablespoon granulated sugar until well combined.
2. Add ½ cup cold unsalted butter, cubed, and use your fingertips or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in 3 tablespoons ice-cold water, one tablespoon at a time, and mix gently with a fork until the dough just comes together when pressed; add the remaining tablespoon of water if needed.
4. Tip: Handle the dough as little as possible to keep the butter cold, which creates a flakier crust.
5. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or until firm.
6. While the dough chills, combine 2 cups fresh strawberries, hulled and sliced, 1 ½ cups rhubarb, chopped into ½-inch pieces, ½ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon fresh lemon juice in a medium bowl, tossing gently to coat.
7. Tip: Let the fruit mixture sit for 10-15 minutes to release its natural juices, which will thicken into a glossy filling as it bakes.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick, then transfer it to the prepared baking sheet.
10. Spoon the strawberry-rhubarb mixture into the center of the dough, leaving a 2-inch border all around.
11. Fold the edges of the dough up and over the filling, pleating as you go to create a rustic, free-form crust.
12. Brush the crust evenly with 1 large egg, lightly beaten, and sprinkle with 1 tablespoon coarse sugar for a sparkling, crisp finish.
13. Tip: For even browning, rotate the baking sheet halfway through baking.
14. Bake at 375°F for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
15. Transfer the crostata to a wire rack and let it cool for at least 20 minutes before slicing.
The warm, jammy filling oozes with sweet strawberry notes balanced by rhubarb’s tangy punch, all cradled in a shatteringly crisp, buttery crust. Try serving it à la mode with a scoop of vanilla bean ice cream for a cozy dessert, or slice it into wedges for a picnic-perfect treat that’s as charming as it is delicious.

Sweet Cherry Crostata

Yowza, folks—get ready to meet the dessert that’s basically summer’s sweetest hug in pastry form: the Sweet Cherry Crostata. It’s rustic, ridiculously easy, and guaranteed to make you look like a pastry pro without breaking a sweat. Seriously, if pies had a cool, laid-back cousin, this would be it.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 3 tbsp granulated sugar
• ¼ tsp fine sea salt
• 3-4 tbsp ice-cold water
• 2 cups fresh sweet cherries, pitted
• ¼ cup light brown sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 large egg, for egg wash
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt.
3. Add the cold cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Tip: Keep that butter cold for a flaky crust—if it starts to soften, pop the bowl in the fridge for 5 minutes.
4. Sprinkle in the ice-cold water, 1 tablespoon at a time, and mix just until the dough comes together.
5. Shape the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes.
6. While the dough chills, combine the pitted fresh sweet cherries, light brown sugar, cornstarch, and pure vanilla extract in a medium bowl, tossing gently to coat.
7. On a floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
8. Transfer the dough to the prepared baking sheet and spoon the cherry mixture into the center, leaving a 2-inch border.
9. Fold the edges of the dough over the cherries, pleating as you go, to create a rustic, free-form crust.
10. Whisk the large egg with 1 teaspoon of water and brush it over the dough edges.
11. Sprinkle the coarse sugar evenly over the egg-washed crust. Tip: Don’t skip the egg wash—it gives that gorgeous golden shine and helps the sugar stick.
12. Bake for 30-35 minutes, until the crust is golden brown and the cherry filling is bubbly. Tip: Place a baking sheet on the rack below to catch any juicy drips and avoid a messy oven.

Unbelievably, this crostata emerges with a buttery, flaky crust that shatters at the touch, cradling a jammy, sweet-tart cherry center. Serve it warm with a scoop of vanilla bean ice cream melting into the crevices, or go full rebel and enjoy it for breakfast—we won’t judge.

Peach and Vanilla Bean Crostata

So, you think you can’t make a fancy dessert without a culinary degree? Let this rustic peach and vanilla bean crostata prove you wrong—it’s basically a pie that decided to skip the fuss and flaunt its juicy, golden filling with pride. Seriously, if summer had a signature dessert, this free-form beauty would be it, oozing with sweet peach vibes and a buttery, flaky crust that’ll make you forget all about store-bought pastries.

Ingredients

• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ cup cold unsalted butter, cubed into small pieces
• ¼ cup granulated sugar
• ¼ teaspoon fine sea salt
• 3-4 tablespoons ice-cold water
• 4 ripe peaches, pitted and sliced into ½-inch wedges
• 1 vanilla bean, seeds scraped
• 2 tablespoons brown sugar
• 1 tablespoon fresh lemon juice
• 1 large egg, lightly beaten
• 1 tablespoon coarse sugar for sprinkling

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt until well combined.
2. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in 3 tablespoons of ice-cold water, and stir with a fork until the dough just comes together; if it feels dry, add up to 1 more tablespoon of water, but avoid overmixing.
4. Tip: Keep everything cold—this ensures a flaky crust, so if the butter starts softening, pop the bowl in the fridge for 5 minutes.
5. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
6. While the dough chills, combine 4 sliced ripe peaches, the scraped seeds from 1 vanilla bean, 2 tablespoons brown sugar, and 1 tablespoon fresh lemon juice in a medium bowl, tossing gently to coat.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick, then transfer it to the prepared baking sheet.
9. Tip: If the dough cracks, just patch it with your fingers—rustic is the goal here, so perfection is overrated.
10. Spoon the peach filling onto the center of the dough, leaving a 2-inch border around the edges.
11. Fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form shape.
12. Brush the dough edges with 1 lightly beaten large egg, and sprinkle generously with 1 tablespoon coarse sugar for a sparkling, crisp finish.
13. Bake at 375°F for 30-35 minutes, until the crust is golden brown and the peach filling is bubbly and caramelized at the edges.
14. Tip: Let it cool on the baking sheet for 10 minutes before slicing—this helps the juices thicken so it doesn’t turn into a soupy mess.
15. Transfer the crostata to a wire rack to cool slightly before serving.

This crostata delivers a buttery, shatteringly crisp crust that gives way to a tender, jam-like peach center, with the warm vanilla bean notes weaving through every bite. Try serving it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast, or slice it up for a picnic—it’s sturdy enough to travel but fancy enough to impress.

Plum and Pine Nut Crostata

Zesty, sweet, and just a little bit sassy—this plum and pine nut crostata is basically summer’s answer to ‘why can’t dessert be both elegant and effortlessly cool?’ It’s the kind of rustic-chic pastry that makes you look like a pastry pro without needing a culinary degree, and honestly, isn’t that the dream?

Ingredients

– 1 ¼ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3 tablespoons granulated sugar
– 1 large farm-fresh egg yolk
– 2 tablespoons ice-cold water
– 4 ripe plums, pitted and sliced
– ¼ cup pine nuts, lightly toasted
– 2 tablespoons honey
– 1 teaspoon fragrant vanilla extract
– 1 tablespoon coarse turbinado sugar

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour and cold unsalted butter cubes, using your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in the granulated sugar until evenly distributed.
4. Add the farm-fresh egg yolk and ice-cold water, mixing just until the dough comes together into a shaggy ball.
5. Tip: Handle the dough as little as possible to keep the butter cold, which ensures a flaky crust.
6. Turn the dough out onto a lightly floured surface and gently press it into a disc about 1-inch thick.
7. Roll the dough out into a 12-inch circle, about ¼-inch thick, then transfer it to the prepared baking sheet.
8. Arrange the sliced ripe plums in a single layer over the center of the dough, leaving a 2-inch border around the edges.
9. Drizzle the honey evenly over the plums, then sprinkle with the fragrant vanilla extract and lightly toasted pine nuts.
10. Fold the edges of the dough up and over the filling, pleating as you go to create a rustic, free-form tart.
11. Brush the folded edges of the dough with a little water and sprinkle with the coarse turbinado sugar for a sparkling, crunchy finish.
12. Tip: For even browning, rotate the baking sheet halfway through baking.
13. Bake for 30–35 minutes, or until the crust is golden brown and the plum juices are bubbling.
14. Tip: Let the crostata cool on the baking sheet for at least 15 minutes before slicing to allow the filling to set.
15. Transfer the crostata to a wire rack to cool completely.

This crostata delivers a buttery, crisp crust that shatters with each bite, giving way to jammy, caramelized plums and the subtle crunch of toasted pine nuts. Try serving it warm with a scoop of vanilla bean ice cream for a cozy contrast, or slice it thin and pair with a sharp cheddar for a savory-sweet twist that’ll have everyone asking for seconds.

Nutella and Banana Crostata

Dare we introduce a dessert that might just make you forget all other pastries? This Nutella and banana crostata is the glorious love child of flaky pastry and your favorite childhood flavors, ready to transform your kitchen into an Italian bakery. Get ready for the ooey-gooey masterpiece that will have everyone fighting for the last slice.

Ingredients

• 1 sheet of frozen puff pastry, thawed but still cool to the touch
• 1/2 cup of velvety smooth Nutella spread
• 2 perfectly ripe bananas, sliced into 1/4-inch coins
• 1 large farm-fresh egg, lightly beaten for that golden sheen
• 1 tablespoon of coarse sparkling sugar for crunch

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Spread the velvety Nutella evenly over the pastry, leaving a 1-inch border around all edges.
4. Arrange the banana slices in a single layer over the Nutella, creating beautiful concentric circles.
5. Fold the bare pastry edges over the filling, creating a rustic, free-form crust that partially covers the edges.
6. Brush the folded pastry edges generously with the beaten egg using a pastry brush.
7. Sprinkle the coarse sparkling sugar evenly over the egg-washed crust for maximum crunch and sparkle.
8. Bake for 20-25 minutes until the crust is puffed and deep golden brown, and the filling is bubbly.
9. Let the crostata cool on the baking sheet for at least 15 minutes before slicing—this prevents the molten Nutella from becoming a lava flow.

Right out of the oven, this beauty delivers crackly, buttery pastry that shatters against the warm, gooey Nutella and tender bananas. The contrast between the crisp sugar crust and the molten center is pure magic—serve it warm with a scoop of vanilla ice cream melting into the cracks for the ultimate indulgence.

Caramelized Pear Crostata

Brace yourselves, pastry lovers—this caramelized pear crostata is about to become your new autumn obsession, a rustic free-form tart that’s basically a hug in dessert form, with juicy pears and buttery crust that’ll make you forget all your troubles (or at least your diet).

Ingredients

– 1 ½ cups all-purpose flour, plus extra for dusting
– ½ cup unsalted butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large egg, farm-fresh and lightly beaten
– 3 ripe but firm Bartlett pears, peeled, cored, and sliced
– ¼ cup brown sugar, packed and dark
– 1 teaspoon ground cinnamon, fragrant and warm
– 1 tablespoon lemon juice, freshly squeezed
– 1 tablespoon heavy cream, for brushing
– Coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 ½ cups all-purpose flour and ¼ cup granulated sugar.
3. Add ½ cup chilled, cubed unsalted butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Stir in 1 lightly beaten large egg until a shaggy dough forms, then knead gently on a floured surface just until it comes together—don’t overwork it, or the crust will toughen up!
5. Roll the dough into a 12-inch circle on the floured surface, about ¼-inch thick, and transfer it to the prepared baking sheet.
6. In another bowl, toss 3 sliced Bartlett pears with ¼ cup brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice until evenly coated.
7. Arrange the pear mixture in the center of the dough, leaving a 2-inch border all around.
8. Fold the dough edges up and over the pears, pleating as you go to create a rustic, free-form tart.
9. Brush the dough edges with 1 tablespoon heavy cream and sprinkle generously with coarse sugar for a sparkly, crisp finish.
10. Bake at 375°F for 30–35 minutes, until the crust is golden brown and the pears are tender and caramelized—you’ll see bubbling juices!
11. Let the crostata cool on the baking sheet for 15 minutes before slicing. Kindly note: this beauty walks the line between flaky and tender, with caramelized pears that melt into the spiced crust—serve it warm with a scoop of vanilla ice cream for a cozy, crowd-pleasing finale.

Blueberry and Lavender Crostata

Picture this: a buttery, free-form pastry cradling a jewel-toned filling that looks like summer decided to throw a fancy party in your oven. This blueberry and lavender crostata is basically the dessert equivalent of wearing pajamas to a black-tie event—effortlessly elegant but secretly super simple to pull off.

Ingredients

• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ cup cold unsalted butter, cut into small cubes
• 3 tablespoons granulated sugar
• ¼ teaspoon fine sea salt
• 3-4 tablespoons ice-cold water
• 2 cups fresh blueberries, plump and juicy
• 2 tablespoons fresh lemon juice, brightly acidic
• 1 teaspoon culinary-grade dried lavender buds, fragrant and floral
• 1 large egg, lightly beaten for that golden sheen
• 1 tablespoon coarse sugar, for sparkling crunch

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 3 tablespoons granulated sugar, and ¼ teaspoon fine sea salt until fully combined.
2. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in 3 tablespoons ice-cold water, one tablespoon at a time, mixing gently with a fork just until the dough begins to clump together; add the fourth tablespoon only if needed to bring it together.
4. Turn the dough out onto a lightly floured surface, gently knead it 2-3 times to form a cohesive disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
5. While the dough chills, combine 2 cups fresh blueberries, 2 tablespoons fresh lemon juice, and 1 teaspoon dried lavender buds in a medium bowl, tossing gently to coat without crushing the berries.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. On a floured surface, roll the chilled dough into a rough 12-inch circle about ⅛-inch thick, transferring it carefully to the prepared baking sheet.
8. Spoon the blueberry-lavender mixture into the center of the dough, leaving a 2-inch border uncovered around the edges.
9. Fold the uncovered dough border up and over the filling, pleating it loosely as you go to create a rustic, free-form edge.
10. Brush the folded dough edges lightly with the beaten egg and sprinkle evenly with 1 tablespoon coarse sugar for a glossy, crackly finish.
11. Bake at 375°F for 30-35 minutes, until the crust is golden brown and the blueberry filling is bubbly and thickened.
12. Allow the crostata to cool on the baking sheet for 15 minutes before slicing to let the juices set.

As you slice into this beauty, expect a buttery, flaky crust that shatters delicately against the jammy, lavender-kissed blueberry center. Serve it warm with a scoop of vanilla bean ice cream melting into the fruity pockets, or enjoy it room temperature alongside a strong cup of Earl Grey tea for a truly blissful moment.

Mango and Passion Fruit Crostata

Oh, the audacity of this crostata—it’s basically summer vacation in pastry form, with mango and passion fruit elbowing their way into your heart (and stomach). One bite, and you’ll forget all your troubles, unless your trouble is running out of seconds.

Ingredients

– 1 ½ cups all-purpose flour, sifted to fluffy perfection
– ½ cup granulated sugar, for that sweet sparkle
– ½ cup unsalted butter, chilled and cubed into tiny cold gems
– 1 large egg, farm-fresh and golden-yolked
– 2 ripe mangoes, peeled and diced into juicy, sun-kissed chunks
– 3 passion fruits, halved and scooped for their tangy, aromatic pulp
– 1 tablespoon cornstarch, to tame the fruity juices
– 1 egg yolk, beaten with a splash of water for a glossy glaze

Instructions

1. In a large bowl, combine the sifted all-purpose flour and granulated sugar.
2. Add the chilled, cubed unsalted butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. Crack in the large farm-fresh egg and mix just until a dough forms—don’t overwork it, or it’ll get tough (tip: cold hands make the best pastry!).
4. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes to firm up.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. On a floured surface, roll the chilled dough into a 12-inch circle, about ¼-inch thick.
7. In a separate bowl, toss the diced ripe mangoes and scooped passion fruit pulp with the cornstarch to coat evenly.
8. Spoon the fruit mixture onto the center of the dough, leaving a 2-inch border all around.
9. Fold the dough edges over the fruit, pleating as you go for a rustic, free-form look (tip: leave gaps for steam to escape and prevent sogginess).
10. Brush the dough edges with the beaten egg yolk glaze for a golden finish.
11. Bake at 375°F for 25–30 minutes, until the crust is golden brown and the fruit is bubbling (tip: rotate the sheet halfway for even browning).
12. Let the crostata cool on the baking sheet for 10 minutes before slicing.

Just imagine that first forkful: the buttery, flaky crust shatters to reveal a gooey, tropical filling that’s both tart and sweet. Serve it warm with a scoop of vanilla ice cream for a contrast that’ll make you swoon, or enjoy it solo—it’s bold enough to stand alone.

Limoncello Crostata with Meringue

Ladies and gentlemen, prepare your taste buds for a citrusy adventure that’ll make your kitchen smell like an Italian lemon grove! This Limoncello Crostata with Meringue is the dessert equivalent of a sunny Mediterranean vacation, minus the passport and questionable sunscreen choices. Get ready to impress your friends with a dessert that’s equal parts elegant and downright delicious.

Ingredients

– 1½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup cold unsalted butter, cubed
– 3 large farm-fresh eggs
– ½ cup vibrant limoncello liqueur
– ¼ cup freshly squeezed lemon juice
– 1 tablespoon finely grated lemon zest
– ½ cup granulated sugar for filling
– 3 large egg whites
– ¼ cup granulated sugar for meringue
– Pinch of cream of tartar

Instructions

1. Combine 1½ cups all-purpose flour and ½ cup granulated sugar in a large mixing bowl.
2. Cut ½ cup cold cubed unsalted butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
3. Separate 3 large farm-fresh eggs, reserving both yolks and whites in separate bowls.
4. Add the 3 egg yolks to the flour-butter mixture and mix until a dough forms.
5. Press the dough into a 9-inch tart pan, ensuring even thickness across the bottom and up the sides.
6. Chill the crust in the refrigerator for exactly 30 minutes to prevent shrinking during baking.
7. Preheat your oven to 350°F while the crust chills.
8. Bake the chilled crust for 15 minutes until lightly golden around the edges.
9. Whisk together the ½ cup limoncello liqueur, ¼ cup freshly squeezed lemon juice, 1 tablespoon lemon zest, and ½ cup granulated sugar in a medium bowl.
10. Pour the limoncello filling into the partially baked crust.
11. Return the tart to the oven and bake for 20 minutes until the filling is set but still slightly jiggly in the center.
12. Beat the 3 reserved egg whites with a pinch of cream of tartar on medium speed until foamy.
13. Gradually add ¼ cup granulated sugar while increasing the mixer speed to high.
14. Continue beating the meringue until stiff peaks form and the sugar has completely dissolved.
15. Spread the meringue over the cooled limoncello filling, creating decorative peaks with the back of a spoon.
16. Use a kitchen torch to toast the meringue until golden brown spots appear, or broil for 1-2 minutes watching carefully.
17. Let the crostata cool completely before slicing to allow the filling to set properly.

Seriously, that first bite is pure magic—the crisp buttery crust gives way to the tangy limoncello filling, all topped with that cloud-like toasted meringue that melts in your mouth. Serve this beauty with an extra drizzle of limoncello for the adults or alongside fresh berries for a color contrast that’ll make your Instagram followers jealous.

Savory Tomato and Basil Crostata

Gather ’round, flavor adventurers, because we’re about to turn your kitchen into the hottest Italian bistro this side of the Mississippi with a pastry that’s basically a pizza’s sophisticated cousin who studied abroad. Get ready to impress your taste buds and maybe even your mother-in-law with this showstopper.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed into tiny perfection
• ¼ cup ice-cold water
• 2 large ripe heirloom tomatoes, sliced into juicy rounds
• ½ cup fresh basil leaves, torn into fragrant confetti
• 1 cup shredded mozzarella cheese, the good melty kind
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 ½ cups all-purpose flour and ½ cup cold cubed butter in a large bowl.
3. Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gradually add ¼ cup ice-cold water, mixing with a fork until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep the butter cold for maximum flakiness.
6. Turn the dough out onto a lightly floured surface and gently shape it into a disc.
7. Roll the dough into a rustic 12-inch circle about ¼-inch thick.
8. Transfer the dough circle to your prepared baking sheet.
9. Sprinkle 1 cup shredded mozzarella cheese over the center, leaving a 2-inch border around the edges.
10. Arrange 2 sliced heirloom tomatoes in a single layer over the cheese.
11. Drizzle 2 tablespoons rich extra virgin olive oil over the tomatoes.
12. Season generously with 1 teaspoon flaky sea salt and ½ teaspoon freshly cracked black pepper.
13. Tip: Don’t skimp on the salt—it helps draw out the tomatoes’ natural sweetness.
14. Fold the 2-inch border of dough up and over the filling, pleating as you go to create a rustic edge.
15. Bake at 400°F for 25-30 minutes until the crust is golden brown and the cheese is bubbly.
16. Tip: Rotate the baking sheet halfway through baking for even browning.
17. Remove from oven and immediately scatter ½ cup torn fresh basil leaves over the hot filling.
18. Let cool for 10 minutes before slicing.

Perfectly imperfect and bursting with summer vibes, this crostata delivers a buttery, flaky crust that shatters beautifully against the juicy tomatoes and melty cheese. Picture this beauty sliced into wedges and served warm alongside a crisp green salad for the ultimate al fresco dining experience—your backyard never tasted so Italian.

Traditional Sicilian Crostata with Ricotta and Chocolate Chips

Yikes, your taste buds are about to embark on a Sicilian vacation without ever leaving your kitchen! This traditional crostata is basically a hug from an Italian grandmother—sweet, comforting, and secretly packed with chocolate chips that make every bite a delightful surprise.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, cubed
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 1/2 cups whole milk ricotta cheese
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon lemon zest
– 1 egg yolk mixed with 1 teaspoon water (for egg wash)

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon fine sea salt.
2. Add 1/2 cup cold unsalted butter cubes and use your fingertips to rub them into the flour mixture until it resembles coarse crumbs.
3. Whisk together 1 large farm-fresh egg and 1 teaspoon pure vanilla extract in a small bowl, then pour into the flour mixture.
4. Mix with a fork until a dough forms, then knead gently on a floured surface for 30 seconds until smooth.
5. Divide the dough into two portions—one slightly larger for the bottom crust, wrap both in plastic, and refrigerate for 30 minutes.
6. While dough chills, prepare the filling by combining 1 1/2 cups whole milk ricotta cheese, 1/2 cup semi-sweet chocolate chips, and 1 tablespoon lemon zest in a medium bowl.
7. Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
8. Roll out the larger dough portion on a floured surface to a 12-inch circle, then carefully transfer it to the prepared pan, pressing it into the edges.
9. Spread the ricotta-chocolate filling evenly over the dough, leaving a 1-inch border around the edges.
10. Roll out the smaller dough portion and cut it into 1/2-inch wide strips using a pastry wheel or knife.
11. Create a lattice pattern over the filling by weaving the strips diagonally, pressing the ends into the bottom crust.
12. Brush the lattice with the prepared egg wash using a pastry brush.
13. Bake for 35-40 minutes, until the crust is golden brown and the filling is set but still slightly jiggly in the center.
14. Cool completely in the pan on a wire rack before slicing.

Remarkably creamy and subtly tangy from the ricotta, this crostata delivers a perfect textural contrast between the flaky crust and melty chocolate pockets. Serve it slightly warm with a dusting of powdered sugar for breakfast indulgence, or pair it with espresso for an authentic Italian afternoon treat that’ll have everyone asking for seconds.

Conclusion

Whether you’re craving fruit-filled, chocolatey, or classic ricotta crostatas, this collection offers something for every dessert lover. We hope these 20 Italian treats inspire your next baking adventure! Try your favorites, leave a comment below sharing which recipes you loved most, and don’t forget to pin this article on Pinterest to save these delicious desserts for later. Happy baking!