If you’re craving a dessert that feels both rustic and elegant, I’ve got just the thing for you—the Wild Berries and Hazelnut Crostata Recipe. This tart is a beautiful harmony of buttery, nutty crust and vibrant, tangy berries that sing with every bite. I absolutely love how this turns out every time: the crust is tender but sturdy, with that toasty hazelnut flavor that makes it so unique. Plus, it’s surprisingly simple to make at home, even if you’re not a pro baker. Stick around and I’ll walk you through exactly how to nail this fan-freaking-tastic crostata!
Why You’ll Love This Recipe
- Rustic Flavor: The combination of wild berries and hazelnuts gives this crostata an earthy, cozy taste you won’t find in your average tart.
- Simple & Straightforward: It only takes about 10 minutes to prep and less than an hour to bake—perfect for last-minute gatherings.
- Versatile & Year-Round: Use fresh seasonal berries or luscious jam when fresh isn’t available—you’re covered any time of year.
- Impressively Elegant: Despite its simplicity, this crostata looks and tastes like you slaved in the kitchen all day.
Ingredients You’ll Need
The beauty of this Wild Berries and Hazelnut Crostata Recipe lies in its minimal, high-quality ingredients that play so well together. Having cold butter is key to getting that perfect crumbly dough, and fresh wild berries bring a wonderful burst of flavor and color. Let me share some handy tips for what to look out for when grabbing these ingredients.
- Butter: Make sure your butter is cold; it helps create that flaky, tender crust everyone raves about.
- Ground Hazelnuts: Freshly ground add the best flavor—if you can toast them lightly before grinding, even better!
- Flour: All-purpose works beautifully here, providing structure without heaviness.
- Sugar: Regular granulated sugar balances the tartness of the berries perfectly.
- Salt: Just a pinch enhances all the flavors—don’t skip it!
- Wild Berries: Fresh brambles, raspberries, blueberries, and wild strawberries are my go-to combo—each brings something special.
- Cornstarch: This helps thicken the berry filling without adding extra sweetness or changing the flavor.
- Sugar (extra for filling): A bit more sweetness for the berries to make them sing.
Variations
One of the things I love about this Wild Berries and Hazelnut Crostata Recipe is how easy it is to tailor it to your taste or what’s in season. I’ve experimented with different nuts and fruits, and it’s always a blast to find your signature twist!
- Nut Swap: I once swapped hazelnuts with almonds to great effect—the tart stayed delicious but gained a subtle, buttery note that was just lovely.
- Berry Variety: If you can’t find wild berries, frozen mixed berries work well too; just thaw and drain excess liquid before cooking.
- Jam Shortcut: When fresh berries aren’t available, I sometimes use a high-quality wild berry jam instead of making the filling from scratch—it saves time and still tastes fantastic.
- Gluten-Free Adaptation: Using a gluten-free flour blend with a bit of xanthan gum helps you keep that perfect dough texture without gluten.
How to Make Wild Berries and Hazelnut Crostata Recipe
Step 1: Knead the Crumbly, Buttery Hazelnut Dough
Start by combining your cold butter, ground hazelnuts, flour, sugar, and salt. I like to do this quickly by hand—just rub the butter into the dry ingredients until you get a coarse, crumbly mixture. Don’t overwork it; you want those little bits of butter visible—that’s what gives the crostata its lovely flakiness. Once it’s combined, press the dough evenly into a springform pan, making sure to form a neat rim around the edge to hold in the filling. Pop it in the fridge to chill for a bit while you prepare the filling—this step helps the crust stay firm during baking.
Step 2: Cook Down the Wild Berries into a Luscious Filling
Pour your wild berries into a saucepan and bring them to a gentle boil, stirring constantly to prevent sticking or burning. While that’s heating, mix the cornstarch with a bit of warm water to dissolve it completely—this little trick prevents lumps. Add the dissolved cornstarch and sugar to the berries and reduce the heat to a gentle simmer. Keep stirring until the mixture thickens to a jam-like consistency, which usually takes just a few minutes. Once thickened, take it off the heat and let it cool slightly; this makes it easier to spread without breaking the crust.
Step 3: Assemble and Bake Your Crostata
Take your chilled crust out of the fridge and spoon that glorious berry filling onto the dough, spreading it evenly but gently. Then, slide the whole pan into your preheated oven (set to 180°C with upper and lower heat). Bake for about 40 to 45 minutes, keeping an eye on the edges—you’ll know it’s ready when the crust is golden brown and smells irresistibly nutty. Once out of the oven, I let mine cool completely before slicing; it helps the filling set perfectly.
Pro tip: Serving it cold really lets the flavors shine, and a dollop of whipped cream on the side? Absolute perfection.
Pro Tips for Making Wild Berries and Hazelnut Crostata Recipe
- Cold Butter is Key: I learned the hard way that room temperature butter ruins the texture—keep it cold and handle quickly!
- Don’t Skip Chilling: Letting the dough chill in the fridge before baking prevents shrinking and keeps the edges crisp.
- Even Berry Cooking: Stir berries constantly over medium heat to avoid scorching and create that lovely jammy filling.
- Watch the Baking Time: Edges can brown too fast; if that starts to happen, loosely cover with foil for the last 10 minutes.
How to Serve Wild Berries and Hazelnut Crostata Recipe
Garnishes
Whenever I serve this crostata, I like to keep the garnishes simple to let that nutty, berry combo shine. A light dusting of powdered sugar over the top makes it look festive without overpowering the natural flavors. A generous spoonful of whipped cream or a scoop of vanilla ice cream on the side adds a creamy counterbalance to the tart, which my family can’t get enough of.
Side Dishes
This tart pairs beautifully with a fresh cup of coffee or a light herbal tea if you’re serving it for dessert. For brunch, I love pairing it with a cheese plate that includes creamy ricotta or mascarpone—those mellow cheeses contrast the berries perfectly.
Creative Ways to Present
For special occasions, I sometimes drizzle a little honey and sprinkle chopped toasted hazelnuts on top right before serving for extra texture and shine. Another favorite is serving individual slices with a decorative fresh berry skewer on the side—that always wows my guests and makes the experience feel extra special!
Make Ahead and Storage
Storing Leftovers
I keep leftover crostata covered tightly in the fridge, and it stays delicious for up to three days. The crust softens slightly but remains tasty. I make sure to let it cool completely before storing to avoid sogginess.
Freezing
If I want to save some for later, freezing the crostata works like a charm. I slice it first, wrap each piece individually in plastic wrap and place them in an airtight container. When you’re ready for a treat, just thaw at room temperature or pop it briefly in the oven to warm.
Reheating
Reheating in a low oven (about 150°C for 10 minutes) restores the crispness of the crust nicely. I avoid microwaving because it can make the crust chewy and the filling a bit rubbery. A quick reheat keeps the flavors vibrant and textures delightful.
FAQs
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Can I use frozen berries for the Wild Berries and Hazelnut Crostata Recipe?
Absolutely! Frozen berries work well, just be sure to thaw them first and drain any extra liquid to avoid a soggy crust. Cooking the berries as described will help thicken the filling nicely.
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What can I substitute for hazelnuts if I have allergies?
You can swap hazelnuts for almonds or walnuts for a slightly different, but still delicious, nutty flavor. If you’re avoiding nuts altogether, sunflower seed meal can work—just be mindful the texture changes a bit.
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How do I prevent the crust from shrinking during baking?
Chilling the dough before baking is crucial; it firms up the butter and flour mixture so it holds its shape better. Also, avoid overworking the dough during preparation. If edges brown too quickly, tent with foil partway through baking.
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Can I make this crostata gluten-free?
Yes! Using a gluten-free all-purpose flour blend that includes xanthan gum helps replicate a sturdy dough texture. The flavor remains just as wonderful when baked carefully.
Final Thoughts
This Wild Berries and Hazelnut Crostata Recipe holds a special place in my kitchen—it’s the perfect dessert when you want to impress but keep things relaxed and cozy. I still remember the first time I made it for my family, and how everyone went crazy over that nutty crust paired with bright, luscious berries. If you try just one rustic tart this year, make it this one. Trust me, once you taste it, you’ll be making it over and over again!
Print
Wild Berries and Hazelnut Crostata Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful Northern Italian wild berries and hazelnut crostata featuring a crumbly hazelnut-infused dough base topped with a luscious, thickened wild berry compote. Baked to golden perfection and best served cold with a dollop of whipped cream for a perfect balance of tart and sweet flavors.
Ingredients
For the Dough
- 300 g cold butter
- 240 g ground hazelnuts
- 240 g flour
- 200 g sugar
- 1 pinch salt
For the Filling
- 500 g fresh wild berries (brambles, raspberries, blueberries, wild strawberries)
- 2 tbsp corn starch
- 1-2 tbsp sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C with upper and lower heat settings. Line a springform baking pan with baking paper to prevent sticking.
- Make the Dough: Quickly knead the cold butter, ground hazelnuts, flour, sugar, and a pinch of salt into a crumbly dough. Use your hands to press and flatten the dough evenly in the lined springform pan, making sure to form a rim around the edges. Chill the dough in the refrigerator to firm up.
- Prepare the Berry Filling: Place the fresh berries in a saucepan and bring to a boil while stirring continuously to prevent sticking. In a small bowl, mix the corn starch with a little warm water until smooth. Add the sugar and this corn starch mixture to the berries, then simmer gently until the mixture thickens to a consistency similar to liquid jam. Remove from heat and allow to cool slightly.
- Assemble and Bake: Remove the chilled dough-lined pan from the refrigerator and spread the thickened berry filling evenly over the dough base. Bake in the preheated oven for 40-45 minutes or until the edges of the dough turn a light golden brown.
- Serve: Let the crostata cool and serve cold. For an added indulgence, a spoonful of whipped cream complements the tart beautifully.
Notes
- This crostata with wild berries and hazelnuts is a classic from Northern Italy and can be enjoyed year-round.
- In summer, fresh berries provide the best flavor; however, if fresh berries are unavailable, jam can be used as an excellent substitute.
- Ensure the dough is chilled before baking to maintain its crumbly texture.
- Serving chilled enhances the flavors and textures of the crostata.
Nutrition
- Serving Size: 1 serving
- Calories: 474 kcal
- Sugar: 21.9 g
- Sodium: 165 mg
- Fat: 32.8 g
- Saturated Fat: 13.6 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0.8 g
- Carbohydrates: 42.7 g
- Fiber: 3.8 g
- Protein: 5.3 g
- Cholesterol: 54 mg
