Summer Berry Crostata With Lemon Curd Recipe (2024)

I checked the original article, and it says "Spoon 1-1/2 to 2 tablespoons curd in center, leaving 2 inch periphery free."

"Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle." Does this mean that you put the lemon curd in the center and then put the compote on top? Or do you combine the curd and the compote and spoon it onto the pastry at once?

I made this yesterday for pi day, and it was wonderful. However, after about 15 minutes, smoke began to pour out of the oven, setting off the smoke alarm. (At, least we know that works.) The pizza stone is a mess. Next time, I would make a rustic pie and bake it on a rimmed baking sheet.

Blueberrys isn’t the only kind of berry that you can use. Strawberries, blackberries, raspberries, whatever kind of berry that you like does’t matter.

The directions regarding the filling are very confusing! When she states "add desired filling" it implies that you chose the curd or the blueberry filling. Or it could mean add the curd then the blueberry filling. The picture only shows the blueberry filling. It would be easy for the writer to sort this out.

I give this 5 stars. Fantastic. I discovered a couple of jars of lemon curd after we moved into a new house last month, so I 'cheated' by using that instead of the curd in the recipe here. I had some issues cutting the dough into 6 equal wedges, so I used my scale. Easy. And at the last minute a guest said he couldn't have blueberries, and I swapped in strawberries for some. Made strawberry compote with cornstarch and sugar and swapped kirsch for lemon juice. Both are winners. Thank you

Do you fold the foil over with the pastry dough to contain the filling and then bake with the foil on? Or does the foil stay flat and not get scrunched up with the dough?

The instructions for assembling the crostatas, as others have mentioned, leave a lot to be desired. I decided to make only one large crostata, and, despite a couple rookie mistakes, it turned out really well. (If you are going to do this, you must plan ahead for how you’ll get the crostata onto the hot baking stone.) In fact, two friends who don’t like traditional pie crust loved this crust. The lemon curd and fruit compote portions of this recipe are delicious and can be used on their own.

Made for birthday special treat, got a little confused on curd placement then fruit...seems pizza stone is key!!

This blueberry filling is so easy and perfect for small store bought tarts and lemon curd or Petit pot vanilla french pudding. “Leaving a periphery” is f*ckless with small tart shells; just put a dollop on top before baking.

Don't make this. The proportions and timing are all wrong. Find a different blueberry galette. It will never, ever look like the photo.

This was fiddly for a mediocre result.

The "filling" recipe was not well organized and had to follow instructions in the order of ingredients. Recommend the curd and the blackberry compote be listed separately in ingredients.Devastating process. It didn't stand up despite ++ attempts, had to be placed in BOWL in the fridge so the contents would not swim out. 20 minutes later? crostata still in the oven and not cooked & rolling like a tsunami over the edges.... despite HOUR @450* preheat.

I made this yesterday for pi day, and it was wonderful. However, after about 15 minutes, smoke began to pour out of the oven, setting off the smoke alarm. (At, least we know that works.) The pizza stone is a mess. Next time, I would make a rustic pie and bake it on a rimmed baking sheet.

Too fussy and complicated. The lemon curd was excellent, however. Having the oven on at 450 for an hour ahead of time is just too hot for a summer dessert.

"Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle." Does this mean that you put the lemon curd in the center and then put the compote on top? Or do you combine the curd and the compote and spoon it onto the pastry at once?