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.
Ingredients
Scale
For the Dough
- 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
For the Filling
- 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
For Finishing
- Water or plant-based milk, for brushing
- Additional sugar for sprinkling (optional)
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
Nutrition
- Serving Size: 1 slice (1/8 of crostata)
- Calories: 320
- Sugar: 17g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
Keywords: wild berry crostata, hazelnut tart, rustic Italian dessert, berry tart, nutty crostata, homemade crostata