Advertisement
Raspberry Tart
Crostata di Lamponi
Preparation info
- Serves
6-8
- Difficulty
Easy
Appears in
Published 1986
‘Italians love fruit or jam tarts, and they call them “crostati”, named after the crisp pastry. When using fresh raw fruit, the pastry case is blind baked first, as here, but many tarts are made with raw pastry and a fruit jam filling, when both are cooked together.
Ingredients
Method
This tart is wonderful when made with freshly gathered wild raspberries. Alternatively, any fruits such as blueberries, blackberries and strawberries can be used.
To make the pastry, sieve together the flour, sugar and salt, then add the butter cut into small pieces. Mix together with your fingertips until the texture is like breadcrumbs. Add the sherry and mix lightly to make a dough.