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
Scale
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
