A crostata, ‘Italian style’ or jam tart as we know it, is one of those really easy desserts that takes no time (or much skill) to make and is always lovely to have on hand in the kitchen. While they are readily available to buy in Italy, baking your own crostata is much more satisfying and obviously offers ‘homemade’ deliciousness! A crostata can be made to enjoy with a cup of tea or coffee, or made for dessert accompanied with some good quality vanilla gelato. You can make the pastry by hand, rub the butter into the flour, add sugar, salt and then the eggs, and then add the lemon juice and vanilla. Knead and bring together on a floured board until a smooth dough forms.
- 250g -300g flour
- 80g sugar
- pinch salt
- 125g butter
- 1 whole egg + 1 egg yolk
- juice 1 lemon (you may not need it all)
- 1 vial vanilla Mamì or zest of 1 lemon
- 500g jam of choice
- for decoration
- decotation: fresh raspberries and Mamì sugar roses
- In a food processor, process flour, sugar, butter and a pinch of salt until mixture resembles breadcrumbs.
- With food processor motor running, add the egg and egg yolk, lemon juice and vanilla to flour mixture. Process until mixture begins to form large clumps, stopping machine as it becomes a ball.
- Turn pastry out on to a lightly floured surface and knead gently to bring together.
- Evenly roll out the pastry to fit a tart tin, preferably with removable bottom. Line the tart tin, trim excess and use the tines of a fork to poke some holes in the base. Refrigerate for at least 30 min, although I prefer to refrigerate it for at least an hour.
- Fill with your jam of choice. Use excess pastry to cut strips for a traditional crostata decoration or you may choose to use cut out shapes using cookie cutters. Arrange on top of the jam.
- Bake in a preheated oven at 180°C for 30-45minutes until the pastry is golden.
- Allow to cool to room temperature. Cut with a sharp knife and try to limit yourself to a slice a day…. I bet you can’t.
Toni Brancatisano’s recipe completes on:
The complete recipe on our youtube channel: