Polly’s Cherry Berry Crostate and Tarts



I found this recipe in the old Farmers Almanac Good Cook’s Companion 1997 and I adapted it a little bit.

The article was written by Ken Haedrich, and he called the crostate “a pop tart from the heavens”, which makes me chuckle because I used to eat those when I was a kid.

Make sure you grease all the pans with non stick spray or Baker’s Joy, butter or a good quqlity non stick spray before you add the tart crusts.

For the filling I added some no sugar and added cherry pie filling and a combination of three different berries called Berry Medley in the frozen section at Trader Joe’s.



Only 4 tbsp sugar sweetened the very filling, which isn’t very much.
I guess I did create the filling which was my own invention.

I had extra filling so I turned it into four extra Cherry Berry Tarts.


To do it I found a really wonderful crust recipe from my Fanny Farmer new revised cookbook. It came out really wonderful, nice and light, almost like shortbread.


1-1/4 cups unbleached all-purpose flour
1/3 cup whole wheat pastry flour
2 tbsp sugar
1/2 teaspoon salt
1 stick canola oil margarine or butter
1 egg yolk
4 tablespoons ice water

Mix all the ingredients of the KitchenAid mixer or by hand just until the pastry holds together like small pebbles.

Then form the crust in medium size balls and put each pastry ball into a ziplock bag to keep them from drying out.

Press onto a 16 inch pizza pan.


Press the crust out about 15 inches so that the filling is in the center of the crust. You want to place the filling in the center of the unbaked crust, you will leave about a hands length so you can overlap it and fold it over the filling.


Preheat oven to 425 degrees Fahrenheit. Bake your Italian tart 20 minutes in the center of the oven , then reduce the heat to 375 degrees Fahrenheit.

You will the tart and additional 40 minutes more, watching every 10 minutes to make sure it doesn’t burn.

Cool the tart on the sheet for about 15 minutes before serving.
It is awesome with creme fraiche , vanilla ice cream plain Greek yogurt.


You can make smaller tarts out of any pastry that you have left over

Divide the pastry into small balls, enough to fit how many tarts you’re making and how much filling you have left.



I hope you love it as much as my friends Cheryl, Anita, Junior, Kathy, Shelley and Allan did.

Paulette L Motzko

This recipe was written 3 years ago and I updated it in December 2017 because I was looking for the recipe in the original book and I couldn’t find it!

So I searched it on my own site, and was happy to find out that all of you- my awesome readers -can do the same thing with any recipe.

Just go to the search box in the middle of the page, and then just search the recipe you’re looking for.

You can also search ingredients that you’re cooking with because I search engine optimization tagged the ingredients that I cook with in mostly each recipe.

Have a delicious weekend and have a “delicious” blessed Christmas with love all around you and may God bless you all for reading my blog.

Paulette Motzko. December 16th 2017 1:34 p.m.


Proportions and recipes coming tomorrow. After turning my place into a big shop today start to get tired. The process for form the tart and how you make sure the filling does not spill all over…to be continued.

Here are the proportions for the filling and crusts.

Crostate Crust

Fannie Farmer Shortbread Like Tart Crust

Cherry Berry Filling
One can Great Value No Sugar Added Cherry Pie Filling
One 16oz. Bag Trader Joe’s Fancy Berry Medley, thawed
4 tablespoons granulated sugar
One teaspoon pure Watkins Vanilla Extract



Recipe by and photos by Paulette Motzko
Copyright 2015
March 24, 2015
9:10 p.m.
March 28th, 2015
11:08 p.m.