Discover the Joy of Making Traditional Crostata!
Few things feel as comforting as the smell of a crostata baking in the oven.
It instantly brings you into an Italian kitchen, where simple ingredients turn into something deeply satisfying. In this video, trained pastry chef Valeria and her fun-loving assistant Benedetta welcome you into the Local Aromas kitchen and guide you step by step through a classic Italian crostata, also known as the traditional Italian jam tart.
🎥 Watch the video and bake along with us.
https://youtu.be/7f5A8-WNjm0?si=0RBPiZyrOoldbsK4 nbsp;
The Magic of Crostata
Crostata is one of Italy’s most beloved desserts.
It starts with pasta frolla, a sweet and buttery shortcrust pastry that forms the base of countless Italian treats. Traditionally, crostata is filled with jam, with apricot and sour cherry being the most popular choices. However, Italians also love versions filled with crema pasticcera, chocolate, or lightly sweetened ricotta.
Because of its simplicity and versatility, crostata appears everywhere in Italy. You find it in cafés, bakeries, and pastry shops, often served for breakfast or enjoyed during an afternoon coffee break.
Ingredients for Traditional Crostata
To make a classic crostata at home, you will need the following ingredients:
- 500 g (17.6 oz) type 00 flour
- 175 g (6.2 oz) icing sugar
- 300 g (10.6 oz) unsalted butter, at room temperature
- 75 g (2.6 oz) egg yolks (about 3–4 eggs), at room temperature
- 50 g (1.8 oz) whole egg (about 1 egg), at room temperature
- Half a vanilla pod
- A pinch of salt
- Jam for filling
- How to Make Pasta Frolla
First, place the butter and icing sugar in a stand mixer or large bowl. Mix until smooth and creamy.
Next, add the whole egg and egg yolks gradually, one at a time, mixing well after each addition. Then scrape the seeds from half a vanilla pod and add them to the mixture along with a pinch of salt.
At this point, incorporate about one quarter of the flour and mix until absorbed. After that, add the remaining flour and mix for no more than one minute. The dough should look smooth but not overworked.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate it for at least two hours. This resting time is essential for good texture and easy rolling.
Ready to Roll and Bake
Once the dough has rested, preheat your oven to 160°C (320°F).
Lightly flour your work surface and roll the pastry into a round shape, choosing the thickness you prefer. Carefully line a fluted tart tin with the pastry, pressing it gently into the corners. Save any excess dough for decoration.
Now fill the pastry case with your chosen jam. Using the leftover dough, decorate the top with classic strips or shapes made with a sharp knife or pastry cutters.
Bake the crostata for about 45 minutes, or until the pastry turns golden and fragrant.
Let it cool slightly before slicing and serving.
Keep Baking With the Local Aromas Family
Italian baking is about more than technique. It is about tradition, memory, and sharing.
If you enjoy learning authentic Italian recipes like this one and want to stay connected, you can join the Local Aromas Family Community.
Inside the Family, we share recipes, stories, and everyday Italian life, connecting people from all over the world who love Italian food and culture.