Crostata di Frutti di Bosco (Mixed Berry Tart)

Crostata ai Frutti di Bosco is a classic Italian fruit tart filled with the vibrant, tangy flavours of mixed berries such as strawberries, blueberries, blackberries, and raspberries, all encased in a crisp, buttery shortcrust pastry. This colourful dessert is perfect for spring and summer gatherings, highlighting the natural sweetness of seasonal fruits. The tender pastry and luscious fruit filling create a balanced combination of richness and freshness.

Serves

6

Preparation Time

20 minutes

Resting Time

30 minutes

Baking Time

35 - 40 minutes

INGREDIENTS

For the shortcrust pastry dough:

300g Italian type 00 flour
150g unsalted butter, cold and cubed
100g granulated sugar
1 large egg
1 tsp vanilla extract (optional)
A pinch of salt

For the filling:

300g mixed berries (fresh or frozen)
50g granulated sugar (adjust depending on the sweetness of the berries)
1 tbsp cornstarch or 2 tbsp flour (to thicken the juices)
Juice of ½ lemon

METHOD

In a bowl, sift together the flour, sugar, and salt. Add the cold, cubed butter and rub it into the dry mixture using your fingertips until it resembles coarse crumbs. Make a well, add the egg and vanilla extract, and mix gently until the dough just comes together. Shape into a ball, flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C.

Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion on a lightly floured surface into a circle slightly bigger than your tart tin (about 24 cm). Transfer it to the tin and trim the edges.

Roll out the remaining dough and cut into long strips for the lattice.

Prepare the filling by mixing the berries with sugar, lemon juice, and cornstarch or flour. Spread the mixture evenly over the pastry base.

Create the lattice top by laying half the strips vertically over the filling. Fold back every other strip, place a horizontal strip, then unfold. Repeat to form a woven pattern. Trim excess dough and seal the edges.

Bake for 35-40 minutes until the crust is golden and the filling is bubbling.

Allow to cool slightly before removing from the pan and serving.