Name: Wild Berry and Hazelnut Crostata
Prep time: 20 min
Cook time: PT-489301H2M9S
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; A pinch of salt; 1/2 cup cold unsalted butter, diced; 2-4 tablespoons cold water; 3 cups wild berries mix (blueberries, raspberries, blackberries), fresh or thawed if frozen; 1/4 cup granulated sugar; Zest of 1 lemon; 1 teaspoon vanilla extract; 1/2 cup chopped toasted hazelnuts; 2 tablespoons cornstarch; Water or plant-based milk, for brushing; Additional sugar for sprinkling (optional)

Delight in a sweet and nutty Wild Berry and Hazelnut Crostata made with fresh fruit and crunchy hazelnuts for a perfect homemade treat. This rustic Italian tart brings together the juicy burst of wild berries with the warm, toasty flavor of hazelnuts, all wrapped in a buttery, flaky crust. Whether for a cozy weekend brunch or a charming dessert, this Wild Berry and Hazelnut Crostata is sure to become a favorite in your kitchen.

Why You’ll Love This Recipe

Effortless Elegance: Combines simple ingredients for a stunning homemade dessert anyone can make.
Natural Sweetness: Uses fresh wild berries that offer vibrant flavor without added sugar.
Texture Contrast: Crunchy hazelnuts perfectly complement the soft, juicy fruit filling.
Versatile Serving: Delicious warm or room temperature, perfect any time of day.
Impressive Presentation: Rustic and charming, it looks like a baker’s masterpiece with no stress.

Ingredients You’ll Need

Each ingredient plays a clear role in building the layers of flavor and texture that make this crostata spectacular. From the buttery crust to the juicy wild berries and crunchy hazelnuts, every component is essential for the perfect balance.

All-Purpose Flour: The base of the buttery, flaky crust that holds everything together.
Cold Unsalted Butter: Chilled and diced for flakiness in the crostata crust.
Granulated Sugar: Adds just the right hint of sweetness to the dough and filling.
Wild Berries Mix: Fresh or frozen blueberries, raspberries, blackberries for natural tartness and color.
Chopped Hazelnuts: Toasted for a nutty crunch that enhances every bite.
Lemon Zest: Brightens the berry filling with citrusy notes.
Cornstarch: A plant-based thickener that gives the filling a perfect consistency.
Vanilla Extract: Adds warmth and depth to the filling’s flavor profile.
A Pinch of Salt: Balances sweetness and enhances overall flavors.

Variations for Wild Berry and Hazelnut Crostata

Feel free to personalize your crostata to suit your cravings or pantry staples. This recipe adapts beautifully to various tastes and dietary preferences with just a few swaps or additions.

Mixed Nuts: Swap hazelnuts for walnuts or almonds for a different crunchy twist.
Other Berries: Use strawberries, cherries, or even diced apples for seasonal variation.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a tasty alternative.
Sweetener Swap: Replace granulated sugar with coconut sugar or maple syrup for a richer sweetness.
Spiced Filling: Add cinnamon or cardamom for a cozy flavor dimension.

Irresistible Wild Berry and Hazelnut Crostata Recipe

How to Make Wild Berry and Hazelnut Crostata

Step 1: Prepare the Dough

In a large bowl, mix the all-purpose flour, sugar, and salt. Add the cold diced butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Slowly add cold water, a tablespoon at a time, until the dough starts to come together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

In a medium bowl, combine wild berries, sugar, lemon zest, vanilla extract, chopped toasted hazelnuts, and cornstarch. Toss gently to coat evenly and set aside to allow the flavors to meld.

Step 3: Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it carefully to a parchment-lined baking sheet.

Step 4: Assemble the Crostata

Pile the berry and hazelnut filling into the center of the dough, leaving a 2-inch border around the edges. Fold the edges over the filling, creating pleats as you go. Brush the crust with a little water or plant-based milk for color and sprinkle with additional sugar if desired.

Step 5: Bake and Cool

Bake the crostata in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden and the filling is bubbling. Allow it to cool slightly before serving to let the filling set.

Pro Tips for Making Wild Berry and Hazelnut Crostata

Keep Butter Cold: Ensures a flaky, tender crust every time.
Use Fresh Berries: They provide the best texture and flavor but frozen works well too.
Toast Hazelnuts: Enhances their natural flavor and crunch.
Don’t Overwork Dough: Handle gently to maintain flakiness in the crust.
Watch Baking Time: Ovens vary, so check for a golden crust and bubbling filling to avoid under or overbaking.

How to Serve Wild Berry and Hazelnut Crostata

Garnishes

Sprinkle with powdered sugar or a drizzle of plant-based cream for an elegant finish that enhances the crostata’s rustic charm.

Side Dishes

Serve alongside a scoop of vanilla plant-based ice cream or a dollop of whipped coconut cream for a delightful contrast in temperature and texture.

Creative Ways to Present

Cut into rustic slices and serve on a wooden board with fresh berries scattered around for a casual yet stunning display that invites sharing.

Make Ahead and Storage

Storing Leftovers

Cover leftover crostata with plastic wrap or transfer to an airtight container. It stays fresh in the fridge for up to 3 days without losing flavor or texture.

Freezing

Wrap the baked crostata tightly in plastic wrap and aluminum foil. Freeze for up to 2 months; thaw in the refrigerator before reheating for best results.

Reheating

Warm slices gently in a preheated oven at 325°F (160°C) for 10-15 minutes. This restores crispness to the crust and warms the filling without drying it out.

FAQs

Can I use frozen berries for the filling?

Absolutely! Frozen berries work well when fresh are unavailable. Just make sure to thaw and drain excess liquid before using to prevent a soggy crust.

How do I make the crust extra flaky?

Keep your butter cold and handle the dough minimally to maintain texture. Chilling the dough before rolling also helps create a flaky crust.

Can I make this crostata vegan?

Yes! Use plant-based butter and substitute any non-vegan ingredients with their vegan counterparts, and you’ll have a delicious vegan Wild Berry and Hazelnut Crostata.

What can I substitute for hazelnuts?

Feel free to swap hazelnuts for any favorite nut such as almonds, pecans, or walnuts, depending on your taste or allergy concerns.

How long does the crostata keep its best flavor?

For optimal taste and texture, enjoy the crostata within 2 to 3 days of baking. After that, it may start to lose its crispness but remains tasty when reheated.

Final Thoughts

If you’re looking for a dessert that’s as cozy as it is impressive, the Wild Berry and Hazelnut Crostata is the one to try. Its mix of fresh berries and toasted nuts wrapped in a tender crust brings warmth and joy to any table. Don’t wait to bake and share this fantastic treat with your loved ones it’s sure to become a treasured favorite!

Wild Berry and Hazelnut Crostata

Author: Michael
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy a sweet and nutty Wild Berry and Hazelnut Crostata featuring fresh wild berries and toasted hazelnuts enveloped in a flaky, buttery crust. This rustic Italian tart offers a perfect balance of juicy fruit, crunchy nuts, and buttery pastry, ideal for brunch or dessert any time of day.

Instructions

Prepare the Dough: In a large bowl, mix all-purpose flour, sugar, and salt. Add cold diced butter and blend with fingertips or pastry cutter until mixture resembles coarse crumbs. Slowly add cold water one tablespoon at a time until dough starts to come together. Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Filling: In a medium bowl, gently combine wild berries, sugar, lemon zest, vanilla extract, toasted chopped hazelnuts, and cornstarch. Toss carefully to coat evenly and allow flavors to meld while the dough chills.
Roll Out the Dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle. Transfer dough carefully to a parchment-lined baking sheet.
Assemble the Crostata: Pile the berry and hazelnut filling into the center of the dough leaving a 2-inch border. Fold the edges over the filling, creating pleats as you go. Brush crust with water or plant-based milk and sprinkle with additional sugar if desired.
Bake and Cool: Bake crostata in preheated oven at 375°F (190°C) for 40-45 minutes or until crust is golden and filling is bubbling. Let cool slightly to allow filling to set before serving.

Notes

Keep butter cold to ensure a flaky, tender crust.
Use fresh berries for best texture and flavor; frozen berries are a good alternative after thawing and draining excess liquid.
Toast hazelnuts to enhance their natural flavor and crunch.
Handle dough gently and avoid overworking to maintain flakiness.
Check baking time carefully as oven temperatures vary; look for golden crust and bubbling filling.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: Italian