Crostata is an Italian dessert that originated in the Lombardy region of Italy. It is a tart or pie made with a sweet shortcrust pastry crust and filled with fruit, pastry cream, or jam. The name “crostata” comes from the Italian word “crosta,” which means “crust.”
The history of crostata can be traced back to ancient Rome, where they made a dessert called “dulcia domestica,” which was a pastry crust filled with sweetened cheese and honey. The recipe evolved over the centuries, and in the 16th century, the modern-day crostata was born in Lombardy.
Crostata can be made with a variety of fruits, including apricots, peaches, cherries, apples, and berries. Some versions also include nuts, such as almonds or hazelnuts, or chocolate. It is typically served as a dessert, but it can also be eaten for breakfast or as a snack.
Crostata has become a popular dessert outside of Italy and is now enjoyed all over the world. Its versatility and simplicity make it a perfect dessert for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/2 cup jam or fresh fruit
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut in the butter using a pastry cutter or your fingertips until the mixture is crumbly and resembles coarse sand.
- Add the egg, vanilla extract, and whole milk, and mix until the dough comes together in a ball.
- Divide the dough into two equal portions, and roll out one portion into a circle on a lightly floured surface.
- Transfer the dough circle to the prepared baking sheet.
- Spread the jam or fresh fruit in the center of the dough circle, leaving about 1 inch around the edges.
- Roll out the second portion of dough into a circle and place it on top of the jam or fruit.
- Pinch the edges of the dough together to seal the crostata.
- Bake for 30-35 minutes or until golden brown.
- Allow the crostata to cool for at least 10 minutes before serving.
Enjoy your homemade crostata!
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