Crumb tart with berries. Cakes are one of my favourite ways to bake sweets. Every season has its speciality, summer fruits are a much-awaited treat, I love baking fresh fruit pies like this berry tart.
This cake has a classic pie crust on the bottom and a delicious crumb topping on top, with a ricotta and berry filling.
I haven’t tried this recipe with frozen berries, but if you want to try it make sure to let the berries thaw completely and then drain off the excess liquid before adding them to the filling.
The best pies start with homemade shortcrust pastry. You won’t believe how quick and easy it is to make a homemade tart using this recipe.
Ingredients crumb tart with berries
Por the short pastry
For the filling
Tools crumb tart with berries
Steps crumb tart with berries
FOR A 8 INCH MOLD
In a bowl, pour the eggs, butter at room temperature, sugar, flour and a pinch of salt. Start kneading the dough with your hands, adding one egg at a time until you obtain large crumbs.
Cover the bottom of a cake tin, lined with baking paper, with 3/4 of the crumbs obtained, so as to form a fairly thick layer and a light border.
In another bowl, mix the ricotta with the sugar.
Fill the base with ricotta cream and washed and dried berries.
Sprinkle the rest of the crumbs kept aside on top, it should be a thinner layer and not as compact as the base.
Bake the Sbriciolona at 356° F ( 180° C ) in a static oven and bake for 30 / 35 minutes.
Check the baking time until you obtain a brownish colour.
Let cool completely and sprinkle with icing sugar.
Store the cake at room temperature, covered, for up to 4 hours or in the refrigerator for up to 2 days.
MY Dessert
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Varied doses for servings