The Italian Crostata is a rustic, yet elegant tart that epitomizes the charm of Italian home baking. This delicacy begins its journey in a preheated oven at 350°F (175°C), where a dough made from simple, wholesome ingredients awaits its transformation. The dough comprises 2 cups of all-purpose flour whisked together with 1/2 cup granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking powder, providing the perfect balance of sweetness and structure.
Chilled, cubed unsalted butter is then incorporated into the dry ingredients using a pastry cutter or fingertips until the mixture achieves a texture akin to coarse crumbs. This step is crucial for ensuring a flaky, tender crust. In a fusion of richness and aroma, a beaten mixture of one large egg, a large yolk, and a teaspoon of vanilla extract is added to the dry ingredients. For a citrus note, the zest of one lemon can be combined, enhancing the dough’s flavor profile.
After melding into a cohesive ball, the dough is chilled for about 30 minutes, allowing the ingredients to meld and become more manageable. The dough is then divided; the larger portion is rolled out to fit a 9-inch tart pan, forming a buttery base for the crostata. The magic happens when a jar of fruit preserves, about 12 ounces, is spread over this dough, providing a sweet, luscious filling that contrasts beautifully with the crumbly crust.
The remaining dough is rolled out and cut into strips, which are then arranged in a lattice pattern over the preserves, adding both aesthetic appeal and textural contrast. After trimming off any excess dough and sealing the edges, the crostata is baked until the crust turns a golden brown, about 25-30 minutes.
Once fully baked, it must cool completely before serving, allowing the flavors to meld and the structure to set. The Italian Crostata is not just a treat for the taste buds but also a testament to traditional Italian baking, combining simplicity with delightful complexity.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup unsalted butter, chilled and cubed
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 jar (about 12 ounces) fruit preserves (such as apricot, raspberry, or fig)
Zest of 1 lemon (optional)
Directions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.
3. Add 1/2 cup unsalted butter, chilled and cubed. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, beat 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract together. Add this mixture to the dry ingredients.
5. Mix everything together until the dough starts to come together. If using, add the zest of 1 lemon for extra flavor.
6. Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes.
7. Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface to fit a 9-inch tart pan, pressing it into the bottom and up the sides of the pan.
8. Spread 1 jar (about 12 ounces) of fruit preserves evenly over the dough in the tart pan.
9. Roll out the remaining dough and cut it into strips to create a lattice pattern over the preserves.
10. Trim any excess dough and press the edges to seal.
11. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
12. Let the crostata cool completely before serving.