If you’ve ever had the pleasure of enjoying an Italian pastry, then you know the joy of a well-made crostata. This rustic Italian tart is the perfect blend of a buttery, flaky crust with a sweet, fruity filling. Crostata can be made with a variety of fruits, from berries to stone fruits like apricots or peaches, making it a versatile and timeless dessert. With its simple ingredients and classic preparation, Italian crostata is a beautiful dessert that feels as homey as it does elegant. It’s perfect for any occasion—whether it’s an afternoon tea or a special family gathering. This recipe will guide you to make your own crostata at home, so you can enjoy the flavors of Italy in your own kitchen.
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Authentic Italian Crostata Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Italian Crostata is a traditional Italian fruit tart made with a buttery shortcrust pastry, filled with fruit jam or fresh fruit, and topped with a lattice crust for a beautiful presentation.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup cold water
- 1 cup fruit jam (apricot, raspberry, or your choice)
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and cut it into the dry ingredients with a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and vanilla extract. Add this to the flour mixture, followed by the cold water. Mix until the dough starts to come together.
- Turn the dough out onto a floured surface and knead it briefly until smooth. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out one portion of the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the bottom and sides of the pan. Trim any excess dough around the edges.
- Spread the fruit jam evenly over the bottom of the crust.
- Roll out the second portion of dough and cut it into strips to create a lattice pattern over the jam filling. Arrange the strips in a crisscross pattern over the tart.
- Brush the lattice with the beaten egg for a golden finish.
- Bake the crostata in the preheated oven for 30-35 minutes, or until the crust is golden and the jam is bubbling.
- Allow the crostata to cool before removing it from the tart pan. Slice and serve.
Notes
- You can use any fruit jam you prefer, or even fresh fruit like berries or stone fruit for a more seasonal twist.
- For extra flavor, add a little lemon zest to the dough or jam filling.
- If you prefer a sweeter crostata, you can sprinkle some powdered sugar over the top after baking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – The foundation of the crostata dough, providing the perfect texture for a buttery, flaky crust.
Butter – Unsalted butter is best, giving the dough a rich, tender consistency. Cold butter is key to achieving that perfect crumbly texture.
Granulated Sugar – Adds just the right amount of sweetness to the dough while also helping with browning during baking.
Eggs – Eggs help bind the dough together, giving it structure and elasticity, while contributing a soft, rich texture.
Lemon Zest – A touch of lemon zest adds a refreshing, citrusy aroma to the dough that balances the sweetness of the fruit filling.
Vanilla Extract – A subtle addition that enhances the overall flavor of the crust and complements the fruit filling.
Fruit Jam or Fresh Fruit – The traditional filling for crostata is fruit jam, often apricot or strawberry, but you can use fresh fruit like berries or stone fruits for a more vibrant filling. If using fresh fruit, you’ll need some sugar and lemon juice to help enhance the fruit’s natural sweetness.
Pinch of Salt – A small amount of salt helps balance the sweetness and enhances the dough’s flavor.
Directions
- Make the dough: In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the eggs, vanilla extract, and lemon zest, then mix until the dough starts to come together. If the dough feels too dry, add a small splash of cold water, one tablespoon at a time.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the filling: If using fruit jam, simply warm it slightly to make it spreadable. If using fresh fruit, combine it with sugar and lemon juice in a bowl and stir gently to coat. Let it sit for a few minutes to allow the sugar to dissolve.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Carefully transfer the dough to a tart or pie dish, or place it on a baking sheet lined with parchment paper if you prefer a more rustic look.
- Assemble the crostata: Spread the fruit jam or fresh fruit mixture evenly over the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the filling, creating a rustic, free-form crust. Don’t worry about making it perfect—the beauty of a crostata is in its simplicity.
- Bake the crostata: Bake the crostata in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil to prevent burning.
- Cool and serve: Allow the crostata to cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.
Equipment Needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful result
Servings and Timing
This recipe makes about 8 servings and takes around 1.5 hours to prepare and bake, including chilling time for the dough.
Storage/Reheating
Store any leftovers in an airtight container at room temperature for up to 2-3 days. To reheat, warm the crostata in the oven at 350°F (175°C) for about 10 minutes to refresh the crust.
Variations and Customizations
- Fruit Fillings: While jam is traditional, you can also fill your crostata with fresh fruits like berries, peaches, or figs. For a twist, try using a combination of fruits for a more complex flavor profile.
- Nutty Crust: Add finely chopped almonds or hazelnuts to the dough for a slightly nutty flavor and extra crunch.
- Spices: Spice up the filling with cinnamon or nutmeg, especially when using fresh fruit like apples or pears.
- Vegan Version: Replace the butter with vegan butter and the egg with a flax egg (1 tbsp flaxseed meal mixed with 2 tbsp water) for a vegan crostata.
Nutrition and Dietary Info
Here’s the approximate nutritional breakdown for one serving of Italian crostata:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein (g) | 3 |
| Carbs (g) | 33 |
| Fat (g) | 12 |
| Saturated Fat (g) | 7 |
| Fiber (g) | 2 |
| Sugar (g) | 14 |
| Sodium (mg) | 90 |
Expert Tips & Customizations
- Chill the Dough: Be sure to chill the dough for at least 30 minutes before rolling it out. This helps the crust maintain its shape and prevents it from shrinking while baking.
- Rustic Look: Crostata is meant to have a rustic, free-form appearance. Don’t worry about perfect edges—this adds to its charm.
- Golden Finish: For a beautiful, golden finish on your crostata, brush the edges with an egg wash (beaten egg mixed with a tablespoon of water) before baking.
FAQs
Can I use store-bought dough for the crostata?
Yes, you can use store-bought pie or tart dough to save time, though homemade dough will give you a more authentic, flaky texture.
What fruits work best in a crostata?
Fresh fruits like berries, peaches, apricots, and figs work wonderfully in a crostata. You can also use a mix of fruits for a flavorful combination.
Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and refrigerate until you’re ready to use it.
How do I prevent the crust from getting soggy?
To prevent the crust from becoming soggy, make sure to bake the crostata long enough for the crust to fully set and become golden. Also, avoid over-wetting the fruit filling by draining excess juice from fresh fruit.
Can I freeze the crostata?
Yes, you can freeze an unbaked crostata for up to 2 months. Just wrap it tightly in plastic wrap and foil, then bake from frozen, adding a few extra minutes to the baking time.
Do I need a tart pan for this recipe?
No, a tart pan is not necessary. Crostata is typically baked free-form on a baking sheet, giving it a rustic look.
Can I use a different sweetener in the dough?
Yes! You can substitute granulated sugar with honey or maple syrup, though it may slightly affect the texture of the dough.
Can I make a crostata without jam?
Absolutely! Fresh fruit fillings are common, especially with fruits like berries, figs, or stone fruits. Just make sure to balance the sweetness with a bit of sugar.
Can I add a glaze to the crostata?
Yes, a light glaze of powdered sugar mixed with a little milk or lemon juice can be drizzled over the crostata for added sweetness and shine.
Conclusion
Italian crostata is a delightful, rustic dessert that’s simple to make yet full of flavor. Whether you use jam or fresh fruit, this easy-to-make tart is a delicious way to end any meal. With its buttery, flaky crust and sweet filling, crostata is the perfect treat for any occasion, whether you’re entertaining guests or just enjoying a quiet afternoon with family. This timeless Italian pastry brings the warmth and charm of Italian home baking right to your table.
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