Crostata di Lamponi

crostata di lamponi
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A flaky buttery dough filled with sweet raspberry to form a rich tart with stunning red color that will definitely draw a smile on everyone's face.


For the flaky pastry:
For the filling:

Step by Step method

Start by making the filling:

  1. Place frozen berries, sugar and butter in a pot over low heat.
  2. Stir until the berries have released their natural juices and the liquid has reduced by 1/3.
  3. This will take about 2-3 minutes. Add the corn flour, stir well and cook for a further 2 minutes until it starts to thicken.
  4. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.

To make the pastry:

  1. Put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form.
  2. Add water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created.
  3. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms.
  4. Wrap it in plastic film and rest in the fridge for a minimum of 30 minutes, up to 3 days.
  5. Heat up your oven to 180 C (350 F).
  6. Grease and flour a 20 or 24 inch tart tin.
  7. Roll the rested dough into a disk and reserve some to cut into strips and create a lattice pattern to decorate the top with.
  8. Line the tin with the pastry disk, pour in the filling and place the strips on top in a criss cross pattern.
  9. Sprinkle the tart with some sugar and bake until golden and gorgeous.
  10. Cool at room temperature and serve as it is or with whipped cream.


Tips & variations

  • With all the sweetness, don't forget to capture the satisfaction smiles.