This recipe, with wild berries and hazelnuts, is a classic of northern Italian cuisine. The tart is prepared all year round: in summer with fresh berries, of course, but if there are none, you can also simply use jam
Pre-heat the oven (upper and lower heat) to 180°C. Line a baking tin with baking paper.
Quickly knead all ingredients for the base into a crumbly dough. Use your hands to flatten the dough in the springform pan, forming a rim as well. Place the baking dish with the dough in the refrigerator to chill.
Bring the berries to a boil in a saucepan, stirring constantly. Mix the corn starch in a little warm water. Add the sugar and corn starch to the berries. Simmer gently until the berries thicken like liquid jam. Remove from heat and allow to cool a little.
Remove the baking dish from the fridge and cover the bottom of the dough with the berries. Bake in the pre-heated oven for 40-45 minutes, until the edges of dough are lightly browned. Enjoy cold. A spoonful of whipped cream is the perfect accompaniment to this delicious tart!
Notes
Use a vegan butter if you want to transform this cake from vegetarian to vegan