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.
Ingredients
Scale
For the Dough
- 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
For the Filling
- 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
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
Nutrition
- Serving Size: 1 slice (1/8 of crostata)
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Wild Berry Crostata, Hazelnut Tart, Rustic Berry Tart, Vegetarian Dessert, Easy Fruit Tart