Italian Crostata

 Italian Crostata (Tart)

IG: @mangia.con.elena

 

Italian Crostata is a classic sweet treat for any occasion. The best thing about this (other than the taste of course) is that you can transform it into a thousand different variations, depending on the filling: fruit , chocolate, custard, and ricotta just to name a few.

My favourite crostata filling is apricot jam but any jam works great so feel free to add whichever is your favourite. 

It will stay fresh on the counter for a few days. It also freezes well as does the dough (frolla).

Growing up my mother made these crostata free form on her baking sheets. Exactly the way she was taught to make them. You can make them free form by laying the dough on parchment paper, adding the jam and pinching the sides to create a lip. Free form or in a tart pan, they are delicious!

Ingredients

• 1 3/4 cups all purpose flour plus more if needed
• 1 tsp baking powder
• 1/2 cup sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/2 cup softened butter plus 2 tbsp, cubed
• jam for filling- as much as needed and your choice

Directions

1. In a large bowl, whisk together flour, baking powder and sugar
2. Make a well in the middle and add slightly beaten eggs and softened butter
3. Using a mixer or food processor, pulse the mixture until you get a sticky, crumbly dough.
4. Turn the mixture onto a lightly floured surface and continue to knead and mix until you get a soft dough. If the dough is too sticky add a little bit of flour. Alternatively, add a bit of butter if too dry.
5. Form a round ball, wrap with saran wrap and place in the fridge for 30 minutes (don't skip this part!)
6. Remove from fridge and place back on floured surface. Cut the dough into 2 sections of 2/3 and 1/3.
7. Flatten the larger dough ball and roll out in a circular shape.
8. Transfer the dough to a prepared pie plate and press into pan. Trim the edges with a knife.
9. Pierce the dough with a fork several times and then add the jam of your choice. Make sure to completely and evenly cover the bottom of the shell.
10. Roll out the other dough ball and make strips to create a lattice pattern on the crostata. 
11. Press down on the edges to form a lip around the crostata.
12. Lightly brush top with milk.
13. Bake at 350º for about 25-30 minutes until crust is golden brown and jam is bubbly.
14. Allow to cool completely before cutting and serving.

A Mangia,

Elena 💚