Bilberry Tart

Name: Bilberry Tart (Crostata di Mirtilli)
Cuisine: Italian
Ingredients: 250 g (9 oz) plain flour; a pinch of salt; 100 g (3½ oz) unsalted butter, cut into small pieces; 4 tbsp dry sherry; 700 g (1 lb 9 oz) fresh bilberries (or blueberries); 700 g (1 lb 9 oz) fresh bilberries (or blueberries); 150 g (5½ oz) caster sugar; juice of ½ lemon; 3 tbsp water; 4 gelatine leaves

Crostata di Mirtilli

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

I made this tart years ago, for my wild mushroom book, but actually the best place for it is in this book. It is an extremely good dessert that I don’t hesitate to offer here again.

Ingredients

Pastry

250 g (9 oz) plain flour
55 g (2

Europe
Italy
Dessert

Method

To make the pastry, sieve together the flour, sugar and salt, then add the butter, and mix together with your fingertips until the mixture forms crumbs. Add the sherry and mix lightly to make a dough. Cover and put aside in a cool place for at least an hour.

Preheat the oven to 180°C/350°F/Gas 4