Discover the Joy of Making Traditional Crostata!
Ready to fill your home with the delightful aroma of freshly baked crostata? Join trained pastry chef Valeria and her fun-loving assistant Benedetta in the Local Aromas kitchen as they guide you through this simple yet satisfying Crostata, Italian Jam Tart Recipe
The Magic of Crostata
Crostata is a classic Italian tart made from a sweet, buttery shortcrust pastry called pasta frolla. Traditionally filled with jam—apricot and cherry being the favorites—crostata can also be made with pastry cream (crema pasticcera), chocolate, or sweetened ricotta cheese. Found in cafés, bakeries, and pastry shops all over Italy, crostata is a beloved treat for breakfast or an afternoon coffee break.
Ingredients
- 500g (17.6 oz) 00-type flour
- 175g (6.2 oz) icing sugar
- 300g (10.6 oz) unsalted butter, at room temperature
- 75g (2.6 oz) egg yolks (approx 3-4 eggs), at room temperature
- 50g (1.8 oz) whole egg (approx 1 egg), at room temperature
- Half a vanilla pod
- Pinch of salt
- Jam for filling
Steps to Sweet Success
1. Place the butter and icing sugar into a stand mixer or large bowl and mix until smooth.
2. Gradually add the egg and egg yolks, one at a time, until fully combined.
3. Scrape the seeds from half a vanilla pod and add them to the mixture along with a pinch of salt.
4. Whisk in about a quarter of the flour until absorbed, then add the rest and mix for no more than a minute. The dough should be just mixed.
5. Shape the dough into a rectangle, wrap in plastic film, and refrigerate for at least 2 hours.
Ready to Roll
1. Preheat your oven to 160°C/320°F and remove the pastry from the fridge.
2. Lightly flour your work surface and roll the pastry into a round shape to your preferred thickness.
3. Use the pastry sheet to line a fluted tart tin, pressing into the corners and patching any holes. Save the excess dough.
4. Fill the pastry case with your chosen jam and decorate with the extra dough using a sharp knife or pastry cutters.
5. Bake in the oven for approximately 45 minutes or until the pastry is golden.
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