Fruit crostata

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• 1 pinch of salt
• 100 g butter or margarine
• 4 tbsp sherry, dry
• 700 g berries, fresh
• 100 ml water
• ½ lemon(s), juice
• 150 g sugar
• 4 sheets of gelatin or
• 1 bag(s) of agar-agar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

summer berry cake

Combine flour, salt, and sugar in a bowl, along with the butter (cut into small pieces and not too soft), and knead everything together. Add the sherry and knead in. Chill for an hour. Roll out the dough, shape two-thirds of the dough into a base, and place it in a greased 26cm springform pan (always use a silicone pan and grease it; it works great). Form the remaining dough into a rim about 3cm high. Prick the base several times with a fork and bake blind for about 15 minutes. Oven: 175°C. Wash the berries and slice or chunk about 180g of the less attractive ones. Place in a small sauté pan with the water, half the lemon juice, and the sugar. Bring to a boil and reduce until the juice begins to color and thicken slightly. Stir in the mixed agar agar or the softened gelatin and let cool. (Always follow the package instructions.) Halve two-thirds of the remaining berries, if possible, reserving one-third for decoration, and drizzle with the remaining lemon juice. Once the batter and syrup have cooled, spread the syrup over the base and arrange the sliced ​​fruit on top. Arrange the whole fruit decoratively on top. Allow to set and refrigerate until ready to serve. It’s a dessert in Italy, but it also tastes fantastic with whipped cream!