The Crostata is a cake we love preparing for every kind of occasion. This version with berries is perfect during autumn, but it can be even decorated with any kind of fruit, making it adapt to each season. —mad&delicacy
Place flour, sugar and salt in a large bowl and stir well to mix. Add butter, cut it into little pieces, and rub mixture between the palm of your hands until it forms fine crumbs. Add egg and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball. Wrap the dough in a plastic and let it chill for 30-40 minutes in the fridge.
In the meantime prepare the filling mixing in a bowl sugar and eggs. Then add the ricotta and a pinch of grated tonka vanilla beans. Preheat the oven to 180°C. Grease a 28cm round shallow baking tin with a little butter and flour.
When the dough is ready to use, on a flowered work surface, roll out it until it’s 0.5 cm thick and large enough to line the prepared tin, ensuring the base and sides are completely covered. Pour in the ricotta’s cream and cook in the oven for 30-45 minutes, until the pastry is golden brown.
When the crostata is cool, decorate the top with raspberries and blueberries. Dust the icing sugar on the top before eating.