After getting back from Italy I had a list of Italian things I had to try making at home. One of the things on the list was a crostata. We had them at pretty much every single breakfast while in Italy. A crostata is basically a jam filled tart. The dough is kind of a mix between a pie crust and a cookie crust in my opinion. Fill it with whatever jam you have around, add a few decorative touches to the top and voila! A simple and delicious breakfast treat, afternoon snack, dessert… whatever you wish!
A few weeks after coming back from Italy my cousin asked if I would make something Italiain for an “Around the World” themed bridal shower. I knew exactly what to make! A Crostata! An excuse to check one thing off the “to-bake” list. I used some of my mom’s home made strawberry jam which was delicious! Overall it turned out very very well. Definitely something I will make again!
Italian Jam Filled Crostata
From An Italian in My Kitchen
1 3/4 cups all purpose flour (236 grams)
1/2 cup granulated sugar (100 grams)
1 teaspoon baking powder
1 egg yolk
1/2 cup + 2 tablespoons butter room temperature (125 grams)
3/4 -1 cup jam, for the filling (Any type of jam can be used, but I find raspberry, strawberry, blueberry, apricot, peach or a wild fruit mixture work the best.)
Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 - 22 cm) pie dish.
In a large bowl ,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.
Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
Transfer to prepared pie plate, I used a tart pan. Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then fill the pastry shell with the jam**. With the extra dough make strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!