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Red Currants and Raspberries Crostata
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Red Currants and Raspberries Crostata

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Adjust Servings:
300 g Plain flour
75 g Crystal sugar
1 tsp Baking powder
75 g Butter at room temperature
3 Eggs
1/2 tsp Vanilla extract
1 Lemon juice and zest
300 g Raspberries
300 g Red currants
3 tbsp Powder sugar
1 tbsp Almond flour




It’s that time of year again when beautiful fresh fruits are in full swing at the market. I know we can get them all year round, but summer yields the sweetest blueberries and raspberries, the biggest strawberries, and every other gorgeous fruit you can dream about, ready to turn into beautiful dishes, like this one. It’s fresh, healthy, and so simple that you can have it on your table in no time.

Feel free to use homemade pie crust, or use store bought if that’s easier. Making it homemade will keep this recipe more “clean,” but store bought works just as well.

Make your own crust by combining the flour, sugar, baking powder, butter, eggs, vanilla extract, lemon zest and a sniff of salt. Use a kitchen machine fitted with a dough hook until you have a firm dough. It will still be a bit sticky. Wrap it in cling film and let it rest in the fridge.

Roll out the dough and cover a spingform mold (diameter 22 cm) Press it up along the border. Cover the mold with cling film and place it in the fridge.

Bring the raspberries, lemon juice and powder sugar to a boil in a small pan. Boil on low heat until all the raspberries have dissolved. Turn up the heat and let it thicken. Take it from the heat and let it cool down.

Preheat the oven to 160°C. Take the mold out of the fridge and cover the bottom with almond flour. Spread out the raspberry mixture and top it off with the red currants.

Bake the crostata until the crust is golden brown and the fruit is bubbling, about 20-25 minutes. Allow the crostata to cool for at least 15 minutes on the pan. While still warm, cut it into wedges. Serve as is, or topped with vanilla ice cream or whipped cream, if desired.

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