Summer berry crostata
What better way to celebrate summer than a flaky crostata filled with ripe, sweet berries.
My favorite way to enjoy this crostata is straight out of the oven. with a big scoop of vanilla ice cream. Delish!
I’m not much of a baker, if you followed for a while you know.. But i’ve improved my baking skills a little, the third cookbook kind of forced me too, I feel more confident and that’s exactly what you need when cooking/baking.
I used my got to crostata dough for the pastry, this dough comes together real quick and is actually super simple using (mostly) pantry staples. The key to this dough, don’t overwork it! This way it remains flaky and light.
For the filling I tossed fresh, ripe berries of choice into a bowl with a little sugar, lemon juice, vanilla and cornstarch to thicken up the juices when they come out while baking.
The result an incredible vegan, easy and delicious summer berry tart. I hope you like it!
Recipe
This tart serves 4-6 people
Ingredients
Crust:
240g plain flour plus extra for dusting
150g vegan butter (and extra for greasing)
1 tbsp cold water
40g icing sugar
1/2 tsp salt
1 tsp white wine vinegar
Filling:
500 gr of berries of choice
5 tbs of sugar
1 tbs of cornstarch
1 tsp of vanilla extract
pinch of salt
How to
Crust: Add flour and butter to a mixing bowl and mash together with a cold metal whisk pr fork until it is the consistency of breadcrumbs (you can use your hands but your body heat might start to melt the butter).
Add the water, white wine vinegar, salt and sugar and keep mixing/kneading until it is a smooth ball of dough (do not over work). Wrap this in cling film and rest in the fridge for at least 30mins.
While you wait, set up the tart tin by greasing it with the extra margarine and then coat it in a dusting of flour (using a sieve). Shake of the excess.
Cover a clean surface with a dusting of flour and unwrap the pastry. Use a rolling pin to roll the pastry out into an oval of about 5mm thick. I like to roll out the pastry directly onto my baking tray so it’s easy to transfer to the oven right away.
Mix al of the ingredients for the filling together in a bowl.
Place on top of the pastry leaving some 5cm of the pastry bare to fold over.
Fold over the edges of the pastry over the filling.
Place the crostata in a preheated oven at 180°C and bake for about 30 mintes, until golden and crisp.
Leave to cool for a few minutes, slice and serve with a big scoop of vanilla ice cream.
Buon apetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
