Cherry and Berry Crostata Recipe: Rustic Fruit Tart with Flaky Crust

For the dough

• 1 1/2 cups all-purpose flour
• 3 tbsp sugar
• 3/4 tsp kosher salt
• 1 1/2 sticks unsalted butter cold, cut into tablespoon pieces
• 2 tbsp ice water

For the filling

• 2 cups frozen cherries do not thaw
• 1 cup fresh blackberries use frozen if needed, or any berry you like
• 1/2 cup brown sugar plus 2 teaspoons to finish
• 1 tbsp all-purpose flour
• 2 tbsp Pinot Noir
• zest 1 lemon
• 1 tbsp fresh rosemary finely chopped, plus 2–3 branches for garnish
• 3/4 tsp cracked black pepper

For the egg wash

• 1 egg well beaten
• 1 tbsp milk

• Combine the flour, sugar, and salt in a food processor fitted with a plastic dough blade and pulse a few times to mix. Add the cold butter pieces and pulse about 45 seconds, until the mixture resembles small pebbles. Scrape down the bowl, pulse 15 seconds more, then stream the ice water through the feed tube while the processor runs. Stop when the dough forms a solid ball.
• Remove the dough and shape it into a 2″ thick disc (about 5 inches across). Wrap tightly in plastic and refrigerate at least 1 hour.
• While the dough chills, combine the filling ingredients—except the fresh blackberries—in a medium bowl. Gently fold in the blackberries to keep them mostly whole. Refrigerate so the fruit can absorb the wine while the dough rests.
• Preheat the oven to 375°F (190°C).
• Lightly flour a clean surface and rolling pin. Roll the chilled dough into a roughly even circle about 1/4″ thick. Smooth the edges if needed, then transfer the dough to a rimmed baking sheet lined with parchment.
• Spoon the fruit mixture into the center of the dough, leaving a 1½” border. Fold the dough edges up and over the filling, pleating as necessary to enclose the crostata.
• Whisk the egg and milk together and brush the mixture evenly over the dough. Sprinkle with the remaining 2 teaspoons brown sugar.
• Bake 50–55 minutes, until the crust is golden and the fruit juices are thick and bubbly. A little filling may spill out—that’s fine. Remove from the oven and cool on a wire rack.
• Garnish with fresh rosemary branches and serve warm with vanilla ice cream or whipped cream.