Redcurrant and raspberry crostata
- Preparation and cooking time
- Total time
- A little effort
- Serves 10
Skip to ingredients
- 300g plain flour
- 75g golden caster sugar
- 1 tsp baking powder
- 75g soft butter
- 3 eggs
- ½ tsp vanilla extract
- 1 lemonzested and juiced
- 300g raspberries
- 2-3 tbsp icing sugarplus more for dusting
- 1 tbsp ground almonds
- 1 small punnet redcurrantsredcurrants pulled off the stalks
Nutrition: per serving
- fat9.2g
- saturates4.5g
- carbs35.5g
- fibre2.9g
- protein6g
- salt0.3g
Method
step 1
Put the flour, sugar, baking powder, butter, eggs, vanilla, lemon zest and a pinch of salt into a stand mixer and beat everything until it comes together to make a dough – it should be quite sticky. Remove 1/3 of the dough, wrap it in clingfilm and set it aside. Press the rest of the dough into a lined shallow, loose-based 22cm cake tin, making a thick base and pressing it 1cm up the sides as evenly as you can. Chill the base and wrapped dough.
step 2
Put the raspberries in a pan with the lemon juice and a couple of spoons of icing sugar. Bring to a simmer and cook until the raspberries soften a little and give up their juice, then turn up the heat and bubble until the mixture thickens. Cool.
step 3
Heat the oven to 180C/fan 160C/gas 4. Sprinkle the base of the crostata with the almonds and spoon in the raspberries. Sprinkle over the redcurrants and dust with a thick layer of icing sugar. Roll out the remaining pastry on a well floured surface and cut out small circles, hearts, or stars. Lay these, overlapping each other, in strips over the pastry. Bake for 20-25 minutes, or until the raspberry mix bubbles up around the pastry and the pastry is cooked through. Rest for 10 minutes before cutting, or serve cold.
