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A blueberry crostata on a sheet of parchment paper next to a small Marrakech plate with a slice of the dessert topped with whipped cream.

Quick and Easy Desserts: Puff Pastry Berry Crostata

Written by: Austen Roe


Scratch made tarts are great, but frozen pastry makes this a simple, delicious last-minute dessert.

We've all been there. You've prepped everything and then, when guests have almost arrived, you realize you don't have anything for dessert! Sure, you could lean on coffee and whatever biscuits you have on hand, but a fresh, warm tart is always sure to impress.  Enter this effortless pastry that has saved me time and time again. It comes together in a flash and you probably already have most of the ingredients on hand (though, if not, this is your reminder that frozen puff pastry lasts forever and can be used in endless quick recipes). Keep this one in your back pocket and if you use it, let me know what you think!

Comes together in a flash.

Can be made with whatever fruit you have on hand.

Frozen puff pastry cuts prep time in half.

A simple crowd pleaser made with pantry staples.

Blueberry Puff Pastry Crostata

with cinnamon scented whipped cream


For the tart:

1 package frozen puff pastry, thawed

2 tbsp fruit preserves

1 cup mixed berries (I used blueberries and raspberries)

3 tbsp unsalted butter, small diced

zest of 1 lemon

1 egg white

1 tbsp demerara sugar

For the whipped cream:

1 pint heavy cream

1 tsp vanilla

1/2 tsp ground cinnamon


  1. Preheat the oven to 375°.
  2. Unroll the puff pastry onto a baking sheet lined with parchment paper.
  3. Spread the center of the pastry with the preserves (I used apricot). If the jam is thick, heat it in the microwave for a few seconds so it spreads easily.
  4. Place the berries in a single layer in the center of the dough, making sure to leave a border of pastry about two inches wide. Top with the lemon zest and butter.
  5. Loosely fold the ends of the pastry back over the pastry, moving clockwise until there's an even crust around the whole crostata.
  6. Using a pastry brush (or a clean, new paintbrush), brush the egg white over the crust and sprinkle with the demerara sugar.
  7. Bake 20-25 minutes, or until crust is golden brown and berries are bubbling.
  8. While tart is in the oven, combine the heavy cream, vanilla and cinnamon in the bowl of an electric mixer and beat on high until medium peaks form, about 5 minutes.
  9. Serve the tart warm with a dollop of cream. Yum!
A slice of berry crostata being topped with a dollop of whipped cream.

A note on seasonal fruit: This tart was made with blueberries and raspberries, but the freshest ingredients always make delicious food. The simplicity of this pastry makes it the perfect backdrop for whatever's at the market - I've made versions of this tart with peaches and blackberries, chopped cherries, thinly sliced pear and even mushrooms and thyme (though, obviously that wouldn't make the best dessert...). Celebrate what's in season and it'll pay off with flavor!

There's always room for dessert.

A berry tart on parchment paper next to a big bowl of whipped cream.

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Caskata eCommerce Manager Austen

Austen Roe

With a background in merchandising, Austen came to Caskata in 2022 and works as Caskata's eCommerce Manager - working on everything from customer service to site merchandising and content creation. She's a new mom, and is slowly fixing up a Victorian in Salem, MA with her husband, their six-month-old daughter and little dog, Stu.

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