• 300g plain flour
  • 75g golden caster sugar
  • 1 tsp baking powder
  • 75g soft butter
  • 3 eggs
  • ½ tsp vanilla extract
  • 1 lemon, zested and juiced
  • 300g  raspberries
  • 2-3 tbsp icing sugar, plus more for dusting
  • 1 tbsp ground almonds
  • 1 small punnet redcurrants, redcurrants pulled off the stalks


  • 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.


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