Name: Wild Berry and Hazelnut Crostata
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 cup cold unsalted butter, cubed; 2-3 tablespoons cold water; Pinch of sea salt; 2 cups fresh wild berries (blueberries, raspberries, blackberries); 1/4 cup granulated sugar; 1/4 cup toasted hazelnuts, roughly chopped; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 tablespoon plant-based texture solution; Pinch of sea salt

Discover a delicious Wild Berry and Hazelnut Crostata recipe with a flaky crust, fresh berries, and crunchy hazelnuts for a perfect dessert or snack. This delightful treat combines the tangy sweetness of wild berries with the rich nuttiness of toasted hazelnuts, all wrapped in a golden, buttery crust that’s as satisfying to make as it is to eat.

Why You’ll Love This Recipe

Simple Ingredients: Uses straightforward pantry staples and fresh produce for an accessible yet gourmet dessert.
Flaky, Buttery Crust: Offers the perfect balance between crisp and tender texture for every bite.
Fresh Flavor Burst: Wild berries provide a bright, tangy contrast that complements the nutty richness of hazelnuts.
Versatile Snack or Dessert: Equally delicious when served warm for dessert or cold as a midday treat.
Easy to Customize: Adaptable to what you have on hand, making it a go-to for any occasion.

Ingredients You’ll Need

Each ingredient in this Wild Berry and Hazelnut Crostata plays a crucial role from creating a flaky crust to bringing vibrant color and texture in the filling. Here’s what you’ll gather for this effortless yet impressive dessert.

All-Purpose Flour: The base for a tender and flaky crust that holds the filling beautifully.
Cold Unsalted Butter: Chilled and cubed to ensure the crust develops flaky layers once baked.
Granulated Sugar: Adds just the right touch of sweetness to both the dough and the filling.
Fresh Wild Berries: A mix of blueberries, raspberries, and blackberries delivers natural sweetness and a pop of vivid color.
Toasted Hazelnuts: Roughly chopped for an irresistible crunch and nutty depth.
Lemon Zest: Brings a subtle citrus note that brightens the berry flavors.
Plant-Based Texture Solution: Helps thicken the fruit filling for a luscious, not-too-runny consistency.
Vanilla Extract: Enhances the overall flavor with warm, floral undertones.
Sea Salt: Just a pinch highlights the natural sweetness and balances the flavors.

Variations for Wild Berry and Hazelnut Crostata

Feel free to personalize your Wild Berry and Hazelnut Crostata to suit your taste preferences or dietary needs. This recipe is wonderfully adaptable and rewards creativity.

Mixed Nuts: Swap hazelnuts for almonds, pecans, or walnuts to change up the crunch and flavor profile.
Seasonal Fruits: Use peaches, plums, or apples instead of wild berries to enjoy the crostata year-round.
Natural Sweeteners: Replace granulated sugar with maple syrup or coconut sugar for a different kind of sweetness.
Gluten-Free: Use a gluten-free flour blend and adjust the crust binding gently for a safe, tasty alternative.
Vegan Version: Substitute butter with coconut oil or vegan margarine to keep everything plant-based.

Irresistible Wild Berry and Hazelnut Crostata Recipe

How to Make Wild Berry and Hazelnut Crostata

Step 1: Prepare the Dough

In a large bowl, combine the all-purpose flour and sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add a splash of cold water, just enough to bring the dough together without it becoming sticky. Form it into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: Toast the Hazelnuts

While the dough chills, spread hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 8-10 minutes until fragrant and lightly golden. Once cooled, chop them roughly to add texture to your filling.

Step 3: Prepare the Filling

In a mixing bowl, gently toss the wild berries with sugar, lemon zest, vanilla extract, plant-based texture solution, and a pinch of sea salt. Stir in the toasted hazelnuts last, making sure the berries stay intact without crushing too much.

Step 4: Roll Out the Dough

On a floured surface, roll out the chilled dough into roughly a 12-inch circle. Transfer it to a parchment-lined baking sheet. The rustic, uneven edges give the crostata its classic charm.

Step 5: Assemble the Crostata

Pile the berry and hazelnut filling in the center of the dough, leaving a 2-inch border all around. Fold the borders over the filling, pleating as needed to create a freeform crust that partially encloses the filling.

Step 6: Bake

Bake the crostata in a preheated oven at 375°F (190°C) for about 35-40 minutes or until the crust is golden brown and the filling is bubbling. Let it cool on a wire rack before slicing to allow the filling to set.

Pro Tips for Making Wild Berry and Hazelnut Crostata

Keep Butter Cold: Use chilled butter straight from the fridge to create the flakiest crust.
Minimal Handling: Handle the dough gently and as little as possible to avoid toughening the crust.
Berries on the Firmer Side: Choose berries that are ripe but not overly soft to keep the filling from becoming too watery.
Use Parchment Paper: Rolling dough out between parchment sheets prevents sticking and makes transfer easier.
Rest Before Serving: Allow the crostata to cool for 15 minutes before slicing to keep the filling intact.

How to Serve Wild Berry and Hazelnut Crostata

Garnishes

A light dusting of powdered sugar or a drizzle of a simple vanilla glaze adds extra sweetness and a lovely presentation touch.

Side Dishes

Pair your crostata with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent experience that complements the tart berries and buttery crust.

Creative Ways to Present

Serve slices on rustic wooden boards with a sprinkle of fresh mint leaves or alongside a small bowl of extra toasted hazelnuts for a sophisticated look and texture contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover crostata in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to keep it fresh and flavorful.

Freezing

Wrap the cooled crostata tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm slices gently in a preheated oven at 325°F (160°C) for 10-12 minutes to restore crispness to the crust while keeping the filling warm and luscious.

FAQs

Can I use frozen berries in this Wild Berry and Hazelnut Crostata?

Yes, you can use frozen berries, but make sure to thaw and drain any excess liquid beforehand to prevent the crust from becoming soggy.

How do I keep the crostata crust flaky and tender?

Keep your ingredients cold, avoid overmixing, and handle the dough minimally for the best flaky texture.

Is this recipe suitable for a vegan diet?

Absolutely! Substitute butter with a plant-based alternative and ensure other ingredients like sugar are vegan-friendly to enjoy a fully vegan crostata.

What can I use instead of hazelnuts if I have allergies?

Almonds, pecans, or even sunflower seeds work well as nut alternatives, providing similar crunch and flavor depth.

Can I make this crostata ahead for a party?

Yes, prepare and bake it a day ahead; store it covered at room temperature and warm slightly before serving for fresh taste and texture.

Final Thoughts

This Wild Berry and Hazelnut Crostata is a delightful way to celebrate fresh flavors and comforting textures with minimal fuss. Whether you’re baking for friends, family, or yourself, this crostata is bound to become a beloved recipe that you’ll return to again and again. Don’t wait grab those berries and hazelnuts, and start creating your next favorite dessert!

Wild Berry and Hazelnut Crostata

Author: Christopher
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious Wild Berry and Hazelnut Crostata featuring a flaky, buttery crust filled with fresh wild berries, toasted hazelnuts, and a hint of lemon zest and vanilla. Perfect as a versatile dessert or snack, this crostata combines tangy sweetness with rich nutty texture in an easy-to-make, rustic tart.

Instructions

Prepare the Dough: In a large bowl, combine the all-purpose flour and sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add a splash of cold water, just enough to bring the dough together without becoming sticky. Form it into a disk, wrap in plastic, and chill for at least 30 minutes.
Toast the Hazelnuts: While the dough chills, spread hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes until fragrant and lightly golden. Once cooled, chop them roughly to add texture to the filling.
Prepare the Filling: In a mixing bowl, gently toss the wild berries with sugar, lemon zest, vanilla extract, plant-based texture solution, and a pinch of sea salt. Stir in the toasted hazelnuts last, being careful not to crush the berries.
Roll Out the Dough: On a floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer it onto a parchment-lined baking sheet. The rustic, uneven edges add classic charm.
Assemble the Crostata: Pile the berry and hazelnut filling in the center of the dough, leaving a 2-inch border all around. Fold the borders over the filling, pleating as needed to create a freeform crust that partially encloses the filling.
Bake: Bake the crostata in a preheated oven at 375°F (190°C) for 35-40 minutes or until the crust is golden brown and the filling is bubbling. Let cool on a wire rack before slicing to allow the filling to set.

Notes

Keep butter cold to ensure a flaky crust.
Handle the dough gently to avoid toughening.
Choose berries that are ripe but firm to prevent a watery filling.
Use parchment paper when rolling out dough for easy transferring and less sticking.
Allow the crostata to rest 15 minutes before slicing for best filling consistency.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American