Blackberry and Almond Crostata

Blackberries are a treat that we look forward to in late spring, when the plump berries are perfect for tucking into every imaginable kind of dessert. This season, we’ll be making this Blackberry and Almond Crostata on repeat to help make the most of the season’s bounty. And that Whipped Creole Cream Cheese? Absolutely decadent.

Blackberry and Almond Crostata
Yields: 6-8 servings
  • 3 tablespoons firmly packed light brown sugar
  • 1 tablespoon cornstarch
  • 3 teaspoons sliced almonds, divided
  • ½ teaspoon pumpkin pie spice
  • 3½ cups fresh blackberries
  • 1½ teaspoons fresh lemon juice
  • ½ (14.1-ounce) package refrigerated piecrusts
  • 1 large egg
  • 1 tablespoon water
  • 1 teaspoon turbinado sugar
  • Whipped Creole Cream Cheese (recipe follows)
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar, cornstarch, 2 teaspoons almonds, and pumpkin pie spice. In a large bowl, toss together blackberries and lemon juice. Sprinkle brown sugar mixture over blackberries, gently tossing to coat well.
  3. Unroll piecrust on prepared pan. Spread blackberry mixture onto dough, leaving a 2-inch border. Fold dough up and over filling, letting dough drape over itself at each fold.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, brush dough with egg wash, and sprinkle with turbinado sugar. Sprinkle remaining 1 teaspoon almonds over crostata.
  5. Bake until golden brown, about 30 minutes. Let cool for 40 to 45 minutes before serving. Serve with Whipped Creole Cream Cheese.

Whipped Creole Cream Cheese
Yields: About 1½ cups
  • ½ cup heavy whipping cream
  • ⅓ cup Creole cream cheese*, well stirred
  • 3 tablespoons confectioners’ sugar, sifted
  • 2 teaspoons grated lemon zest
  1. In a medium bowl, beat cream and cream cheese with a mixer at medium-high speed until soft peaks form. Reduce mixer speed to medium. Add confectioners’ sugar and zest, and beat until stiff peaks almost form, 30 to 45 seconds. Cover and refrigerate for up to 2 hours.
*Mascarpone cheese may be substituted.



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