Late summer fruit crostata with blackberry sauce

Put 250 g flour, the butter, 75 g sugar and 1 pinch of salt in the food processor. Grind to a crumbly dough. Add the egg yolks 1 to 1 already. Remove the dough from the bowl and place on a floured sheet. Knead briefly and form a ball. Place wrapped in cling film for 1 hour in the refrigerator.

Spread the dough ball with flour and roll out on baking paper with a rolling pin to a circle of 26 cm diameter. Place the dough with the baking paper on a large plate. Push the tip with thumb and forefinger to create a serrated edge. Prick holes in the soil with a fork. Place the plate in the refrigerator for 20 minutes. Preheat the oven to 180 ° C.

Put the bottom with the baking paper on a baking tray and bake in light brown and done for about 20 minutes. Let the bottom cool down on the baking tray.

Put the blackberries with 1 tbsp sugar and 150 ml water in a saucepan. Bring to the boil and simmer for 5 minutes on low heat. Remove from heat and allow to cool. Beat the whipped cream with the vanilla sugar and 1 tbsp sugar just not stiff. Put the mascarpone through. Spread over the bottom and put the raspberries on it. Sprinkle with icing sugar and serve with the blackberry sauce.