Redcurrant and raspberry crostata
This recipe for redcurrant and raspberry crostata is an easy pud to make to please a crowd and it looks fantastic too. Plus, it's under 300 calories per serving. Taste the redcurrants for sweetness, and sprinkle over more or less icing sugar, depending on how tart they are.
- 300g plain flour
- 75g golden caster sugar
- 1 tsp baking powder
- 75g soft butter
- 3 eggs
- ½ tsp vanilla extract
- 1 lemonzested and juiced
- 300g raspberries
- 2-3 tbsp icing sugarplus more for dusting
- 1 tbsp ground almonds
- 1 small punnet redcurrantsredcurrants pulled off the stalks
Nutrition: per serving
- fat9.2g
- saturates4.5g
- carbs35.5g
- fibre2.9g
- protein6g
- salt0.3g
Method
step 1
Put the flour, sugar, baking powder, butter, eggs, vanilla, lemon zest and a pinch of salt into a stand mixer and beat everything until it comes together to make a dough – it should be quite sticky. Remove 1/3 of the dough, wrap it in clingfilm and set it aside. Press the rest of the dough into a lined shallow, loose-based 22cm cake tin, making a thick base and pressing it 1cm up the sides as evenly as you can. Chill the base and wrapped dough.
step 2
Put the raspberries in a pan with the lemon juice and a couple of spoons of icing sugar. Bring to a simmer and cook until the raspberries soften a little and give up their juice, then turn up the heat and bubble until the mixture thickens. Cool.
step 3
Heat the oven to 180C/fan 160C/gas 4. Sprinkle the base of the crostata with the almonds and spoon in the raspberries. Sprinkle over the redcurrants and dust with a thick layer of icing sugar. Roll out the remaining pastry on a well floured surface and cut out small circles, hearts, or stars. Lay these, overlapping each other, in strips over the pastry. Bake for 20-25 minutes, or until the raspberry mix bubbles up around the pastry and the pastry is cooked through. Rest for 10 minutes before cutting, or serve cold.