Summer crostata.

SERVES 8

150g cold unsalted butter, cut into 1cm cubes

1

cups plain lour

100g sour cream

400g mixed berries (such as raspberries, blueberries and strawberries)

100g apricots, quartered and stones removed

100g nectarines, quartered and stones removed

50g raw sugar

1 free-range egg yolk, beaten vanilla ice cream or softly whipped cream, to serve Preheat the oven to 180°C and insert a baking tray to heat up.

Add the butter and lour to a food processor and pulse together until the mixture resembles ine breadcrumbs, then add the sour cream and pulse again to form a soft dough.

Transfer the dough to the centre of a 30cm square of baking paper and shape it into a rough circle. Then wrap it tightly in baking paper and transfer to the fridge to chill for 15 minutes.

Combine the berries, apricot and nectarine slices in a large bowl. Add the sugar and gently mix together. Set aside. Remove the dough from the fridge and roll it out into a rough circle approximately 5mm thick. Remove the top sheet of baking paper and arrange the fruit in the centre of the pastry circle, being sure to leave a 4Œ5cm border around the outside.

Fold the sides of the pastry over to enclose the fruit, repairing any breaking in the pastry as necessary, then transfer the crostata, still on the baking paper, to the hot baking tray.

Brush the pastry with the beaten egg yolk and bake for 1 hour or until the pastry is golden and laky, and the fruit is warmed through.

Leave to cool slightly, then cut into slices and serve warm with ice cream or cream.

"Taking the time to make this pastry is well worth it and will win you some serious brownie points. I used apricots and nectarines here, but you can use any stone fruit you like." This is an edited extract from Mr & Mrs Wilkinson’s How It Is At Home...