A crostata is an Italian-style jam tart that Italians enjoy at any time of day, starting from breakfast.
When I tasted this one by my friend Toni, I knew I had to share it. In Rome, you can buy a slice or an entire crostata at the bakery, and it is commonly on the trattoria dessert list. It’s a great dessert option if you’re looking to create something sweet and substantial, as opposed to your rich and creamy desserts. Toni says it is one of those really easy sweets that takes no time (or much skill) to make, and is always lovely to have on hand in the kitchen, best enjoyed with a tea, coffee or with some good-quality vanilla gelato.
SERVES 8 |RECIPE BY TONI BRANCATISANO
INGREDIENTS
- 250 g (1⅔ cups) ‘00’ flour
- 100 g caster sugar
- 110g butter
- 2–3 tablespoons chilled water
- 500g jam
METHOD
1 In a food processor mix together the flour, sugar, butter and a pinch of salt until the mixture resembles breadcrumbs.
2 While the food processor is still running, add the chilled water and continue to mix until the mixture begins to form large clumps, stopping the machine before the mixture forms a ball.
3 Turn the pastry out onto a lightly floured surface and knead gently to bring together. Divide the pastry into two parts, one larger than the other.
4 Form the larger part into a disc and cover in plastic wrap then roll out the smaller part between two pieces of baking paper, refrigerating both parts, preferably overnight, or for at least 2 hours.
5 Preheat the oven to 180°C.
6 Remove the larger disc of pastry from the fridge and roll it out “to fit the base of a 22 cm round tart tin. Use it to line the base of the tin, cutting off any excess. Fill the tart with your jam of choice, then use the smaller piece of rolled-out pastry to cut out strips to criss-cross over the top of the jam.
7 Bake for 45 minutes, or until the pastry is golden. Allow to cool before cutting into slices with a sharp knife.
Would you like to know more? Pick up a copy of The Eternal City by Maria Pasquale. Published by Smith Street Books and distributed by Thames & Hudson Australia, available where all good books are sold, RRP $55
This recipe was originally in Issue 33 – Dream a little dream. You can purchase this issue and enjoy more enchanting content here.
