Crostata
Ingredients
- 300 g flour
- 120 g sugar
- 150 g cold butter, cubed
- 1 egg plus 1 egg yolk
- zest of 1 lemon
- pinch of baking powder and salt
- 300-350 g apricot jam (or jam of choice)
Crostata is a simple, everyday Italian tart: a sweet shortcrust (pasta frolla) enriched with butter, egg and lemon zest, filled generously with fruit jam — apricot is the most classic — and topped with a lattice of the same dough. It's a home-baking staple, often served for breakfast or as an afternoon snack.
Method
Mound the flour on a work surface, add sugar, salt, baking powder and lemon zest, and make a well in the center.
Add the egg, yolk and cold butter, and work quickly with fingertips into a smooth, compact dough.
Wrap and chill for at least 1 hour.
Roll out two-thirds of the dough and line a tart tin, trimming the edges.
Spread the jam evenly over the base.
Roll the remaining dough and cut into strips; arrange in a lattice pattern over the jam.
Bake at 180°C (350°F) for 30-35 minutes, until the crust is golden.
Cool completely before slicing.
