Sarah’s Fruit Crostata

At the end of a shoot day, we had a lot of left over fresh fruit and everyone was jonesing for a sweet and yummy treat. Soooooo, the ever talented Sarah Huck whipped up this delicious Fruit Crostata in no time at all, and now you can too.  Its much easier than a classic pie as the more rustic crust, the more impressed your guests will be. Let us know what you think!

We’ll be definitely featuring more great recipes from Sarah here…. but if you’re into cookbooks the way we are, definitely check out Sarah’s  two cookbooks, Fruitful”  and Campfire Cookery.   And if you’re ever in Park Slope Brooklyn, be sure to stop by Kos Kaffe and tell Sarah or her husband Alon that we said hi!


Fruit Tart

Fruit Crostata

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18


  • CRUST:
  • 1 ¼ cups all-purpose flour + 3 tablespoons for filling
  • 2 teaspoons sugar
  • ¼ teaspoon salt + pinch for filling
  • 8 tablespoons (1 stick) unsalted butter, cold and cubed
  • 2 to 4 tablespoons ice water, as needed
  • 4 cups sliced fresh fruit
  • ½ cup sugar, more as needed
  • Squeeze lemon juice
  • 1 large egg whisked with 1 teaspoon water, for brushing
  • Coarse sugar, for sprinkling


  1. To make the crust, in a large bowl whisk together flour, sugar, and salt.
  2. Using a pastry cutter, fork, or your fingertips, cut in the butter until the mixture forms coarse, pea-sized crumbs.
  3. Drizzle in the ice water, a little at a time, until the mixture just comes together.
  4. The dough should be moist, but not damp or wet, and should hold its shape well but break apart without appearing stretchy.
  5. Form dough into a disk and cover with plastic wrap.
  6. Chill one hour.
  7. Preheat oven to 400 degrees Farenheit.
  8. Line a rimmed baking sheet with parchment. 
  9. In a medium bowl, stir together fruit, sugar, flour, salt and lemon juice. Let stand 15 minutes.
  10. Taste and add additional sugar if fruit seems tart (this is especially true for naturally tart fruit like rhubarb or gooseberries).
  11. On a clean, lightly floured surface, roll the dough into a 12-inch round.
  12. Fold in half and transfer to the prepared baking sheet.
  13. Unfold dough. Mound the filling on the center of the dough round, leaving a 2-inch border all around.
  14. Fold up the edges of the dough over the fruit, crimping the sides over each other as you go.
  15. Use a pastry brush to coat the crust lightly in the egg-water mixture.
  16. Sprinkle the crust evenly with coarse sugar.
  17. Transfer pan to the oven and bake until crust is golden brown and filling is bubbling thickly, 50 minutes to 1 hour.
  18. Allow crostata to rest 5 minutes in the pan, then use a large spatula to transfer tart to a cooling rack to cool completely (or until it is just slightly warm).
  19. Serve, topped with ice cream or whipped cream, or enjoy as is!


Sarah has spent over a decade cooking in New York City, from Savoy to Amy’s Bread, to working alongside New York Times food writer Melissa Clark. Sarah has also authored two cookbooks, Campfire Cookery (Stewart, Tabori & Chang) and Fruitful (Running Press). She's also co-owner / chef at Kos Kaffe in Brooklyn.

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