Description
This classic Italian Crostata recipe features a buttery, tender pasta frolla pastry filled with luscious fruit jam and topped with a charming lattice crust. Perfect as a rustic dessert or a sweet treat with tea, this traditional Italian tart combines flaky texture with rich, fruity sweetness.
Ingredients
Scale
For the pastry (pasta frolla):
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the filling:
- ¾ to 1 cup fruit jam or preserves (apricot, raspberry, cherry, or fig are traditional)
Instructions
- Prepare the pastry dough: In a large bowl or food processor, combine the all-purpose flour, granulated sugar, lemon zest, and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Add the whole egg, egg yolk, and vanilla extract. Mix just until the dough comes together into a smooth ball. Flatten the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat and prepare tart pan: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prevent sticking.
- Roll out dough base: On a lightly floured surface, roll out approximately two-thirds of the chilled dough to fit the bottom and sides of the tart pan. Gently press the dough into the pan, making sure to cover the sides evenly. Trim any excess dough from the edges for a neat finish.
- Add fruit jam filling: Evenly spread your choice of fruit jam or preserves over the pastry base, ensuring an even layer without overfilling to avoid spillover during baking.
- Create the lattice topping: Roll out the remaining dough and cut into strips. Arrange the strips in a crisscross lattice pattern over the jam-filled tart, pressing the edges of the strips firmly into the base dough to seal the crostata.
- Bake the crostata: Place the tart pan in the preheated oven and bake for 35–40 minutes until the crust is golden brown and the jam filling bubbles slightly. Keep an eye to avoid overbrowning.
- Cool and serve: Remove the crostata from the oven and let it cool completely in the pan. Once cooled, carefully remove the tart from the pan, slice into 8 portions, and serve either at room temperature or slightly chilled.
Notes
- Use high-quality fruit preserves for the best flavor and texture.
- Allow the crostata to cool fully for clean slices and better setting of the jam.
- Crostata can be stored at room temperature for 2–3 days or refrigerated for longer freshness.
- Chilling the dough before rolling ensures a flaky and tender crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
