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Wild Berry and Hazelnut Crostata

Wild Berry and Hazelnut Crostata
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A rustic Italian tart combining a flaky buttery crust with a vibrant, natural-sweet wild berry filling and crunchy toasted hazelnuts. Perfect for bakers of all levels, this crostata offers a fresh tartness balanced by nutty richness, ideal served warm or cold for casual treats or special occasions.

Ingredients

Scale

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and diced
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 2–3 tablespoons ice water
  • 1 egg (for egg wash) beaten with 1 tablespoon water

For the Filling

  • 2 cups fresh wild berries (blueberries, raspberries, blackberries, strawberries mix)
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/3 cup toasted hazelnuts, roughly chopped

Instructions

  1. Prepare the Dough: Blend cold diced butter with flour and sugar until the mixture resembles coarse crumbs. Add egg yolk and 2-3 tablespoons ice water to form a smooth, firm dough. Chill for at least 30 minutes to relax.
  2. Prepare the Filling: In a bowl, gently toss fresh wild berries with sugar, cornstarch, lemon zest, lemon juice, and vanilla extract, coating evenly without crushing.
  3. Assemble the Crostata: Roll chilled dough on lightly floured surface to about 1/8 inch thickness. Transfer to parchment-lined baking tray. Mound berry filling in center leaving a 2-inch border. Sprinkle toasted hazelnuts over berries. Fold dough edges over filling, pleating to form free-form tart.
  4. Brush and Bake: Brush crust with egg wash. Bake at 375°F (190°C) for 40-45 minutes until crust is golden brown and filling bubbles. Let cool slightly before serving to set filling.

Notes

  • Keep ingredients cold for a flaky crust.
  • Toss berries gently to avoid crushing and preserve texture.
  • Use parchment paper to prevent sticking and ease transfer.
  • Toast hazelnuts lightly to enhance flavor and crunch.
  • Let the crostata rest before slicing for cleaner slices.
  • To prevent over-browning, cover crust edges with foil halfway through baking.

Nutrition

Keywords: wild berry crostata, hazelnut tart, rustic Italian dessert, berry tart, flaky crust, summer dessert

Find it online: https://sophiemelody.com/wild-berry-and-hazelnut-crostata/