Italian Crostata is a sweet treat for any occasion. You can transform it into a thousand different tarts, depending on the filling: fruit tart, chocolate tart, custard tart, ricotta tart or apple tart.. But jam filled crostata is a timeless classic of Italian pastry
For the Pasta Frolla: – flour – granulated sugar – unsalted butter – eggs – salt – baking powder – lemon zest For the Filling: – apricot jam or the jam you prefer
How to Make It
PASTA FROLLA step 1
Place the flour on a pastry board then make a hole in the center. Add the sugar, baking powder, salt, lemon zest and eggs at room temperature.
PASTA FROLLA step 2
Finally, add the cold butter cut into small pieces. Combine it quickly with your hands.
PASTA FROLLA step 3
Mix the ingredients quickly. Finally, form a loaf and wrap it in cling film. Let it cool for AT LEAST 1 HOUR in the fridge.
Roll out 2/3 of pasta frolla with a rolling pin until it reaches a thickness of about 1/2 cm (1/4 inch).
Roll Out the Pasta Frolla
Place the pasta frolla in a tart mold. With the help of your hands, make a long roll of pastry as thick as a finger. Now, arrange the roll of pastry around the edge of the tart.
Press the tines of a fork on the roll of pastry along the edge, as a decoration. Then, pour the jam and spread it over the whole surface.
Make other rolls of pastry, flatten them with your hands and arrange them to form the classic decoration of Italian jam tart, a criss-cross pattern to form rhombuses or squares.
Bake and serve
Bake in a preheated oven at 180° C (350 F) for about 30 minutes. When the edge of the tart is golden brown, remove the crostata from the oven and let it cool before serving.