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Italian crostata
Italian Crostata: A Slice of Tradition, Baked from the Heart
Italian crostata is more than just a rustic tart, it’s a snapshot of Italy’s deep-rooted love for simple, seasonal baking. Made with pasta frolla, a rich and delicate sweet shortcrust pastry, and typically filled with fruit jam, creamy ricotta, or indulgent chocolate, this classic dessert has long held a beloved place on family tables across the country. Bite into a slice and you get more than flavor, you get the essence of Italian hospitality
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pasta Frolla (short crust pastry)
  • 2 cups (250 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 1 stick (113 g) unsalted butter, cold and cubed
  • pinch of salt
  • 2 large egg yolks
  • 1 large egg
  • Zest of 1 lemon (optional)
  • 1 tsp baking powder (optional)
  • 1½ tsp vanilla extract (optional)
  • powdered sugar (optional) dusting before serving.
Filling
  • 1 cup (250–300 g) fruit jam or preserves (apricot, raspberry, or cherry are traditional)

Equipment

  • 9-10-inch tart pan or a pie pan

Instructions
 

Dough
  1. In a large bowl (or food processor), combine flour, sugar, salt, and baking powder.
  2. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
  3. Add the egg yolks, whole egg, lemon zest, and vanilla. Mix until the dough starts to come together.
  4. Form into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes.
Assemble
  1. Preheat oven to 350°F (175°C).
  2. Roll out ⅔ of the dough to about 10–11 inches in diameter and line a 9-inch tart pan (or pie dish).
  3. Trim the edges and prick the base with a fork.
  4. Spread the jam evenly over the dough.
  5. Roll out the remaining ⅓ dough and cut it into strips. Lay over the tart in a crisscross or lattice pattern.
Bake
  1. Bake for 30 minutes, or until the crust is golden and the jam is bubbling slightly.
  2. Let cool before removing from the pan. Serve at room temperature.

Notes

Chill the Dough: After making the pasta frolla, be sure to chill it for at least 30 minutes. This helps the butter firm up, making the dough easier to handle and preventing shrinkage during baking.
Don’t Overwork the Dough: Handle the dough gently and avoid overmixing. Overworking develops gluten, which can make the crust tough instead of tender and crumbly.
Use Quality Jam: Since the filling is simple, opt for a high-quality fruit preserve—apricot, raspberry, cherry, or fig work beautifully. If it’s too thick, you can warm it slightly to make spreading easier.
Even Lattice Strips: For a classic look, use a pastry cutter or knife to cut even strips for the lattice. No need for perfection—rustic charm is part of the appeal!
Flavor the Dough: Add lemon zest, orange zest, or vanilla extract to the dough for extra aroma and depth.
Prebake for Juicier Fillings: If using fresh fruit or ricotta, consider blind baking the crust for 10–12 minutes to avoid sogginess.
Room Temperature Serving: Crostata tastes best at room temperature, allowing the jam to soften slightly and the flavors to shine.
Make Ahead: Crostata keeps well for 2–3 days at room temperature and even longer in the fridge. It’s a great make-ahead dessert for holidays or brunches.