Easy Raspberry Tart (Crostata di Lamponi)

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The appeal of weekend baking is undeniable. What could be better than the smell of starchy goods slowly developing a golden tan in your oven as you sip coffee, tea or herbal infusions all sorts? Getting my hands floury and sticky is my ultimate Sunday pleasure, whether it’s bread, a savory quiches or a luscious, ruby red tart. And this last weekend I hit the jackpot, delivering the three! As my no-knead bread dough was safely baking, I made a batch of rich and flakey pastry, suitable for both sweet and savory dishes. I used some for a lip-smakingly delicious leek and pancetta tart and turned the rest into the perfect shell to contain a crimson concoction made with frozen raspberries, sugar and  a few other favourites. It’s Monday now…only 6 days until I can revel in this ritual again…Hang in there, Silvia!

INGREDIENTS, serves 8/10

For the flaky pastry

100 gr (3.5 oz) of butter, cut into cubes and frozen for 30 minutes

180 gr (6.5 oz) of plain (all purpose) flour

1 tablespoon of sugar

1-2 tablespoons of cold water

For the filling

2 cups of frozen raspberries

5 tablespoons of sugar (add more if you like it very sweet)

1 scant tablespoon of butter

1 scant tablespoon of corn flour

1-2 tablespoon of sugar to sprinkle on top just before baking


1. Start by making the filling. Place frozen berries, sugar and butter in a pot and stir over low heat until the berries have released their natural juices and the liquid has reduced by 1/3. 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. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.


2. To make the pastry, put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form. Add the water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms, wrap it in plastic film and rest in the fridge for a minimum of 30 minutes, up to 3 days.

3. Heat up your oven to 180 C (350 F). Grease and flour a 20 or 24 inch tart tin. Roll the rested dough into a disk and reserve some to cut into strips and create a lattice pattern to decorate the top with. Line the tin with the pastry disk, pour in the filling and place the strips on top in a criss cross pattern. Sprinkle the tart with some sugar and bake until golden and gorgeous. DSC_4286

4. Cool at room temperature and serve as it is or with whipped cream.





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26 Comments Add yours

  1. Diana Simmonds says:

    Dozen raspberries? Are these related to frozen raspberries – but have been attacked by autocorrect??

    1. oops… Frozen! Thanks!x

      1. Petra says:

        Why frozen?? Why do you use frozen raspberries in July???

      2. I would love to use fresh, but it’s winter here in Sydney and a pun net of fresh ones will set me back 7-8 $!!!

  2. This looks amazing Silvia! And I just bought a new tart pan-I’ll have to give it a test drive with this one…

    1. Oh, what a perfect excuse!!

  3. dirtgirl says:

    Oh gosh, this beautiful tart brought back so many memories of watching Mum in the 1950’s in her miniscule kitchen turn out the most amazing sweet delights for us 5 kids including a wonderful raspberry tart, that was always devoured the same day. I haven’t attempted flaky pastry since High School when it took a whole double lesson to make, so I will definitely try your recipe. I just hope I haven’t eaten all that delicious filling before the pastry even gets rolled out! Thank you for sharing such a beautiful recipe.

    1. Thank you for your beautiful message, you made me longing for a slice of your mum’s tart!

  4. Beautiful crostata, perfect now that we have an abundance of berries.

    1. Thank you! It works well with both fresh and frozen berries.

  5. Ambra says:

    Che meraviglia! Grazie per questa stupenda ricetta 🙂 Ti seguo con molto piacere, sono anch’io di Milano e vivo in Florida, faccio la cuoca a domicilio e sto avviando un blog sull’alimentazione e il legame mind-body-soul, le tue ricette si addicono perfettamente a questa filosofia!

    1. Ciao Ambra,
      grazie per il tup supporto e complimenti per la tua attività’ in America! Keep us the good work!

  6. aivglyn says:

    Looks sooo healthy and tempting! I will definitely give it a try.

    1. Oh, please do! And let me know how you go!

  7. Frankie says:

    Looks so amazing…pinning!

  8. Hi Julie, start with 1 20 ml tablespoon and see how you go. You may need a second one or maybe just half. Flours tend to vary according to how they are milled and they are weather sensitive too, so you will be the best judge. Good luck! Silvia

    1. Hi Julie, start with 1 20 ml tablespoon and see how you go. You may need a second one or maybe just half. Flours tend to vary according to how they are milled and they are weather sensitive too, so you will be the best judge. Good luck! Silvia

      1. Julie Poole says:

        Hi Silvia,
        Thanks for the tip. I made the tart today, so easy for such a delicious result! Everyone loved it. The raspberry filling is amazing! Julie

      2. This makes me very happy!

    1. And it’s solo easy to make!

  9. Helen says:

    Hanging to make this – yum!! Just checking the tart tin size – 20 or 24 inch tart tin is pretty huge – that’s 2 feet!

    1. Not inches but cm!

  10. jo says:

    how long is the baking time – I’ve just put it in the oven!

    1. About 29-25 minutes, depending on your oven

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