Apricot & Berry Crostata

Whenever I make this dessert, the whole house smells like a bakery! As the homemade crust bakes in the oven, the air fills with the scent of lemon and orange zest. I especially love this recipe because you can use any seasonal fruit you prefer. 

By Vanessa Gianfrancesco



• 2 cups flour / di farina

• ¼ cup granulated sugar / di zucchero semolato

• ¾ tsp salt / cucchiaino di sale 

• 1 tsp vanilla / cucchiaino di vaniglia

• 1 tbsp lemon zest / cucchiaio di scorza di limone

• 1 tbsp orange zest / cucchiaio di scorza d’arancia

• 8 ounces unsalted butter (very cold) / once di burro non salato (freddissimo)

• ¼ cup ice-cold water /di acqua ghiacciata

Filling / Farcitura

• 6 apricots, halved and sliced / albicocche, tagliate a metà ed affettate

• 2 cups of berries of your choice / di bacche di vostra scelta

• 1 tbsp vanilla /cucchiaio di vaniglia

• ¼ cup honey / di miele

• 1 tbsp corn starch / cucchiaio di amido

• 2 tbsp turbinado sugar / cucchiai di zucchero di canna Turbinado


In a food processor, combine the flour and sugar and the salt, vanilla, lemon and orange zest. Then add in the butter and pulse until it resembles a crumble. Continue to pulse while adding in the water and, as soon as the dough forms into a ball, remove and wrap in plastic wrap. Refrigerate for minimum 1 hour. (This should all be done quickly to prevent the butter from melting.)

In a bowl, combine the apricots, berries, vanilla, honey and the corn starch to make the filling. Preheat the oven to 425°F. Roll the dough out into a 12-inch circle. Transfer onto a parchment-lined baking sheet. Leaving a 2-inch border, carefully arrange the fruit in the centre of the dough. Then fold the dough onto the fruit as rusticly or neatly as you like. Sprinkle the edges with the Turbinado sugar. Bake in the oven for 25-30 minutes or until the crust is golden brown.

Remove from the oven and allow to cool completely before serving.