Ingredients
- plain flour 300g
- golden caster sugar 75g
- baking powder 1 tsp
- butter 75g soft
- eggs 3
- vanilla extract ½ tsp
- lemon 1, zested and juiced
- raspberries 300g
- icing sugar 2-3 tbsp, plus more for dusting
- ground almonds 1 tbsp
- redcurrants 1 small punnet, redcurrants pulled off the stalks
Method
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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.
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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.
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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.
Nutritional Information
- Fat 9.2g
- Saturates 4.5g
- Carbs 35.5g
- Fibre 2.9g
- Protein 6g
- Salt 0.3g
