LA DOLCE VITA

Savour the flavours of late summer with these sweet Italian bakes

- COMPILED BY: ALI GRAVES PHOTOGRAPHY CLARE WINFIELD RYLAND PETERS & SMALL

VERY BERRY TART SERVES 8-10

1 quantity of Pasta Frolla dough, see below 45g unsalted butter 90g caster sugar 50g ground almonds • 40g Italian 00 flour, plus extra for dusting 1 large egg 1 tsp baking powder Handful of raspberries Handful of strawberries, halved Handful of blackberries Icing sugar, for dusting Crème fraîche, to serve

1. Preheat the oven to 160°C/ 140°C fan/gas mark 3.

2. Roll out the pastry thinly on a floured surface and use it to line the tart pan, trimming any excess dough. Arrange the berries over the base of the tart.

3. Mix together the butter, sugar, ground almonds, flour, egg and baking powder in a bowl. Spoon the sponge mixture on top of the berries in the tart pan so they are completely covered.

4. Bake for 35 minutes until golden brown, then leave to cool in the pan.

5. Dust with icing sugar to finish and serve with crème fraîche, if liked.

Pasta frolla

• 250g Italian 00 flour or white spelt flour, plus extra for dusting

• 75g icing sugar 125g chilled unsalted butter 1 large egg

• Pinch of salt Few drops of vanilla extract Grated zest of 1 lemon

1. Place all of the ingredients in a food processor and pulse to mix. Turn out onto a lightly floured surface and knead into a smooth dough. Flatten slightly, wrap in cling film and set aside for 30 minutes in the fridge.