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Delicious Apricot Blueberry Puff Pastry Crostata

Delicious Apricot Blueberry Puff Pastry Crostata

This delightful dessert is a perfect way to celebrate the peak of summer when apricots and blueberries are at their prime. Whether you’re a seasoned baker, an enthusiastic beginner, or somewhere in between (like me!), this recipe promises to impress your taste buds and leave your guests begging for more. So, let’s get ready to delve into this easy-to-make, and absolutely delicious Apricot Blueberry Puff Pastry Crostata.

baby touching blueberry bush
My little had fun picking blueberries and she was actually pretty good at it!

After picking blueberries I had to think of some recipes to make use of all we brought home.

With my busy littles running around, my recipes need to be quick and easy!

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Ingredients for Delicious Apricot Blueberry Puff Pastry Crostata

ingredients and supplies gathered to make a fruit tart

We all know that making pastry from scratch can be time-consuming and challenging, but fear not! Our secret weapon is pre-made puff pastry, which ensures a flaky and delicious base without the fuss. It’s a game-changer for those seeking convenience without compromising on quality.


  • 1 sheet of pre-made puff pastry, thawed
  • 4-5 fresh apricots, pitted and sliced
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (optional)
  • Zest of one lemon
  • 1 egg, beaten (for egg wash)
  • Powdered sugar (optional for dusting)

Make the Delicious Apricot Blueberry Puff Pastry Crostata filling.

Slice apricots.

Slicing apricot for galette recipe

Slice apricots into fourths.

Originally I set out to make a crostata with only blueberries, but we had apricots I needed to use. They add a pretty contrast when formed in a circle around the top. But you can also dice them into small pieces and mix them in with the blueberries.

I am always looking at ways to make more apricot desserts!

Combine fruits and sugar.

Pour sugar into apricot blueberry mix for fruit tart recipe

Mix sliced apricots, blueberries and sugar in a mixing bowl.

Add cornstarch.

Mix ingredients for crostata recipe

Add cornstarch to the mix.

Juice one lemon.

Ream lemon for fruit puff pastry recipe

Use a citrus reamer to juice one lemon. Then pour into filling.

Shred lemon rind.

Grate lemon rind for fruit galette dessert recipe

Grate small pieces of lemon rind into mixture.

I don’t measure exact for this step; I just sort of eyeball it.

Steps to fill the crostata.

Prep crust for Delicious Apricot Blueberry Puff Pastry Crostata

Lay thawed puff pastry on a baking sheet covered in parchment paper.

Pour fruit filling into dough center.

I arranged the apricots in a circle, but you can mix them around too.

Make diagonal cuts along pastry edge.

Fold puff pastry edges to form a nice crust.

The great thing about crostatas is that they are supposed to be rustic and not perfect!

Brush crust with egg wash.

Egg wash for Delicious Apricot Blueberry Puff Pastry Crostata

I whisked one whole egg for my egg wash. Some versions use only the egg white or yolk.

Sprinkle coarse or granulated sugar along the crust if desired.

Add butter.

Delicious Apricot Blueberry Puff Pastry Crostata

Slice butter and arrange around the top of the crostata filling.

Bake in a preheated oven 20 to 40 minutes.

This is a big range, but I’ve noticed some recipes say 40 minutes. While my oven baked the crostata in only 20 minutes. If you are unsure, check the dough at 15 minute intervals.

My fruit filling also seeps out and bubbles up and carmelizes. I use a dry paper towel to sop up the sugary liquid to prevent the burning. If you have any ideas to prevent this, drop me a line!

Serve your Delicious Apricot Blueberry Puff Pastry Crostata and enjoy!

Delicious Apricot Blueberry Puff Pastry Crostata

Check out this refreshing fruit salad you can serve with the crostata.

This would make a delicious savory salad side dish to compliment the tart.

Another yummy puff pastry recipe for fall entertaining.

Enjoy the sweet and tangy goodness of apricots and blueberries, encased in the flaky embrace of puff pastry. Bon appétit!

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Delicious Apricot Blueberry Puff Pastry Crostata

Need a quick and easy dessert recipe? This delightful crostata is a perfect way to celebrate the peak of summer when apricots and blueberries are at their prime.
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: Apricot Blueberry Puff Pastry Crostata, How to Make a Crostata with Puff Pastry, Puff Pastry Crostata, Quick Puff Pastry Dessert, Rustic Italian Dessert, Summer Fruit Dessert
Servings: 6
Calories: 200kcal
Author: this dear casa


  • Cutting board
  • Citrus reamer
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Measuring spoons
  • Measuring cups
  • Kitchen scissors
  • Pastry brush
  • Paring knife
  • Grater
  • Small bowl for egg wash


  • 1 sheet of pre-made puff pastry thawed
  • 4-5 fresh apricots pitted and sliced
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract optional
  • Zest of one lemon
  • 1 egg beaten (for egg wash)
  • Powdered sugar optional for dusting


  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Roll out the thawed puff pastry sheet on the prepared baking sheet.
  • In a bowl, gently toss the apricot slices, blueberries, granulated sugar, cornstarch, vanilla extract, lemon zest and juice until well combined.
  • Arrange the fruit mixture in the center of the puff pastry, leaving about 2 inches of the border around the edges.
  • Using kitchen scissors, cut diagonal slits into edge of pastry. Carefully fold the edges of the pastry over the fruit, creating a rustic, free-form tart.
  • Brush the folded edges of the pastry with the beaten egg to give it a golden shine. If desired, sprinkle crust with granulated or coarse sugar.
  • Bake the crostata for 20-40 minutes or until the pastry turns golden brown and the fruit filling bubbles. Check at intervals if filling overflows and starts to burn.
  • Once baked, let it cool slightly on the baking.
  • Optional – Dust the crostata with powdered sugar for an attractive finishing touch.
  • Optional – Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Commonly asked questions

What is the difference between crostata, galette, tart and pie??

The term “crostata” originates from Italy, and it refers to a rustic tart typically filled with fresh fruits and baked to golden perfection. Unlike a traditional pie, a crostata is an excellent choice when you’re craving something rustic and informal. With its flaky and buttery puff pastry crust, it adds a delightful twist to the traditional Italian dessert. Galette is the French version of crostata. A tart is simlar to this but baked in a form. And all of these are considered types of pies, at least Martha Stewart says so 😉

What other fruits can I use in a crostata recipe?

Lemon, mixed berries, blackberries, strawberries, apples, stone fruits like plums and peaches.

Can I use frozen fruit in a crostata?

Yes, just make sure to drain the fruit very well so your pastry doesn’t tear.

Can I make a savory crostata?

Yes, fill with cheese and ham, spinach, zucchini and/or prosciutto.

Delicious Apricot Blueberry Puff Pastry Crostata

12 thoughts on “Delicious Apricot Blueberry Puff Pastry Crostata”

  1. Wow this is almost too pretty to easy Maria! I’m a total disaster in the kitchen but I love to bake and I can definitely follow these step by step directions. Thanks so much for making them easy. Also the apricot and blueberry flavors are going to be new to me so I’m super excited to try your recipe. Fingers crossed mine comes out as pretty and as tasty as yours! Hugs, CoCo PS: Your dishes are gorgeous!

    1. Thank you for stopping by CoCo! I am in no way a great cook or baker but puff pastry really helps bridge the gap ha ha! I do hope you give the recipe a try. My husband is always teasing me about my vintage plate collection- I am addicted! Enjoy your weekend!

  2. What an amazing, beautiful and super delicious looking crostata. This is pin worthy.
    Thank you for sharing your links with us at #273 SSPS Linky. See you again next week.

  3. Pingback: Week In Rewind Volume 65 - Midwest Life and Style Blog

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