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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