Berry Macadamia Crostata

Serves 24-30

Time 1 hour 15 minutes

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 macadamias

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 2tbsp 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 is refrigerating, 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, toss again, 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 in the middle of the baking paper. Flour a rolling pin, then begin to roll out the dough into a circle until it is 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, then brush it 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.