Description
This Easy Italian Crostata Recipe is a classic rustic tart featuring a buttery, flaky crust filled with your choice of fruit jam. Simple to prepare and perfect for showcasing delicious preserves, this crostata offers a delightful balance of sweet and tart flavors with a tender lattice top that’s golden and crisp.
Ingredients
Scale
For the Dough
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, cold and cut into cubes
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Filling
- ¾ cup fruit jam or preserves (such as apricot, raspberry, or cherry)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, ensuring they are evenly incorporated.
- Cut in Butter: Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to blend it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Wet Ingredients and Form Dough: Stir in the whole egg, egg yolk, and vanilla extract. Mix gently until a soft dough forms without overworking it to keep the crust tender.
- Chill the Dough: Shape the dough into a disk, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to rest and firm up the butter.
- Preheat Oven: Set your oven to 350°F (175°C) to allow it to reach the correct temperature while you prepare the tart.
- Roll Out Dough and Prepare Tart Base: On a lightly floured surface, roll out about two-thirds of the chilled dough into a circle large enough to fit a 9-inch tart pan. Press it into the pan evenly and trim the edges for a neat fit.
- Add Jam Filling: Spread the fruit jam or preserves evenly over the dough-lined tart pan, leaving a small border around the edge.
- Make Lattice Top: Roll out the remaining dough and cut it into strips. Arrange these strips over the jam in a lattice pattern to create the classic rustic look of a crostata.
- Bake: Place the tart in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the jam is visibly bubbling.
- Cool and Serve: Remove the tart from the oven and allow it to cool completely on a wire rack before slicing, which helps the jam set and prevents it from spilling.
Notes
- Use your favorite jam, preferably one that is thick and not overly runny to avoid soggy crust.
- For a more rustic appearance, the lattice strips do not have to be perfectly even or symmetrical.
- This crostata can be stored at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
