Berry Macadamia Crostata
TIME
1 hour 15 minutes
SERVES
24-30
CREATED BY
Jacqueline Alwill
SUMMARY
As featured in Good Chef Bad Chef Jacq whipped up this Berry Macadamia Crostata.
A rustic, free‑form tart with spelt pastry, juicy strawberries, raspberries and blueberries. Maple syrup and lemon lift the fruit, cornflour gives it that jammy goodness, and chopped Oven Roasted Macadamias with Pink Lake Salt add a buttery crunch underneath and on top. Baked till golden and sliced to share, it’s an easy, feel‑good bake done right!
A rustic, free‑form tart with spelt pastry, juicy strawberries, raspberries and blueberries. Maple syrup and lemon lift the fruit, cornflour gives it that jammy goodness, and chopped Oven Roasted Macadamias with Pink Lake Salt add a buttery crunch underneath and on top. Baked till golden and sliced to share, it’s an easy, feel‑good bake done right!
A rustic bake celebrating berries, spelt and buttery macadamias
Ingredients
Base
1¼ cups spelt or plain flour
3 tbsp coconut sugar
100g unsalted butter, cut into cubes
3 tbsp cold water
1 egg
Filling
3 cups sliced strawberries
1 cup raspberries
1 ½ cups blueberries
2 tbsp corn flour
3 tbsp maple syrup
½ tbsp lemon juice
½ cup finely chopped Oven Roasted Macadamias with Pink Lake Salt
Method
- Heat oven to 190°C. Make the dough first. Combine flour and coconut sugar in a mixing bowl. Add butter and use hands to rub the butter and flour into a crumb.
- Add 2 tbsp cold water (to start) to the crumb and bring together with hands. If it needs more water to come together add a tsp at a time to help form a smooth elastic dough.
- Knead in the bowl for 5 minutes, shape into a round ball, wrap and refrigerate for 10 minutes. Whilst the dough refrigerates make the filling by adding the sliced strawberries, raspberries and blueberries to a bowl.
- Give a gentle toss, then pour over the maple syrup and lemon juice and toss, then sift in the corn flour. Toss ingredients gently. When the dough is ready to roll out, measure a large sheet of greaseproof paper onto the bench and have your baking tray ready.
- Put the dough into the middle of the baking paper. Flour a rolling pin then begin to roll out the dough, into a circle, until it about 20 cm in diameter.
- Sprinkle ¼ cup finely chopped macadamias over the base of the tart. Add the berry mixture to the centre of the dough, leaving about 5cm around the edges.
- Sprinkle the remaining 1tbsp macadamias over the top of the fruit. Fold the edges of the pastry over the fruit. Whisk the egg and brush all around the pastry.
- Bake in the oven for 30-35 minutes, so the pastry is a light golden colour. Allow to cool for 10 minutes before slicing and serving.
Keep baking
