Crostata is a beloved Italian dessert, perfect for any occasion. With its flaky crust and sweet jam filling, this rustic tart feels both comforting and elegant. It’s easy to make and impresses guests without requiring fancy techniques. Let’s dive into the simple steps to create this delightful treat.
Why make this recipe
Making a crostata is a great way to showcase seasonal fruit jams or preserves you have on hand. The crust is easy to prepare and adds a delicious buttery flavor to the vibrant filling. Plus, it’s a versatile dessert that can be enjoyed warm or at room temperature, making it perfect for gatherings or quiet afternoons at home.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick, 113g) cold unsalted butter, cubed
- 1 large egg
- 1 tbsp apple cider vinegar
- 1-2 tbsp ice water (if needed)
- 1 1/4 cups (400g) thick jam (like apricot, raspberry, or fig)
- 1 tbsp lemon juice
- 1 egg yolk + 1 tsp water (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
How to make it
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the cold butter and work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add the egg and apple cider vinegar, mixing just until the dough starts to clump. If the dough is too dry, add ice water 1 tablespoon at a time until it holds together when pressed.
- Transfer the dough to plastic wrap, flatten it into a disc, and wrap tightly. Refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll the dough into a 12-inch circle and transfer it to a parchment-lined baking sheet.
- Mix the jam with the lemon juice, then spread it evenly over the dough, leaving a 2-inch border.
- Fold the edges over the filling, pleating as you go.
- Whisk the egg yolk with 1 teaspoon of water and brush it over the crust edges. Sprinkle with coarse sugar.
- Bake for 25-30 minutes, until the crust is golden, and the jam bubbles slightly.
- Let the crostata cool on the pan for 10 minutes before slicing. Serve warm or at room temperature.
How to serve it
Crostata can be enjoyed on its own or accompanied by a dollop of whipped cream, a scoop of vanilla ice cream, or even a sprinkle of powdered sugar. It makes a lovely dessert for dinner parties or a delightful treat for café-style brunches.
How to store it
Store any leftover crostata in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but be prepared for a slightly softer crust.
Helpful tips
- Ensure your butter is very cold; this helps create a flaky crust.
- Don’t overwork the dough; mix just until ingredients combine to keep it tender.
- You can roll out the dough on parchment paper for easier transfer to the baking sheet.
Optional variations
- Feel free to experiment with different jams and preserves! Seasonal fruits like blueberry or cherry can also work well.
- For a nutty flavor, consider adding ground almonds or hazelnuts to the crust.
Frequently asked questions
Can I use fresh fruit instead of jam?
Yes, you can use fresh fruit, but be aware that you may need to adjust the sugar content and possibly add some cornstarch to help thicken it.
What if I don’t have apple cider vinegar?
You can substitute white vinegar or lemon juice if apple cider vinegar isn’t available.
How can I tell when it’s done baking?
The crostata is ready when the crust is golden brown and the jam is bubbly. You can also gently shake the baking sheet; if the center jiggles slightly but the edges hold firm, it’s done!
