Crostata

Name: Crostata
Cook time: 1 h 20 min
Yield: 1 tart
Ingredients: BASE; 300g cake flour; 100g self-raising flour; 150g castor sugar; zest of 1 lemon; 150g butter, at room temperature; 60ml milk; 3 egg yolks, lightly beaten; TOPPING; 400g cherry jam; icing sugar, to dust; fresh cream, whipped, to serve

June 18, 2008 (Last Updated: January 11, 2019)

This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste.

TO DRINK: Corretto espresso would also work here; instead of using grappa, try lacing it with brandy

Print Recipe

Crostata

Serves: 1 tart

Cooking Time: 1 hour 20 mins

Ingredients

BASE
300g cake flour
100g self-raising flour
150g castor sugar
zest of 1 lemon
150g butter, at room temperature
60ml milk
3 egg yolks, lightly beaten
TOPPING
400g cherry jam
icing sugar, to dust
fresh cream, whipped, to serve

Instructions

For the base, sift all the dry ingredients together in a mixing bowl, add the lemon zest and make a well in the centre. Rub in the butter.

Combine the milk and the egg yolks, and slowly mix it into the flour mixture to form a dough. Wrap it in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 180°C.

On a lightly floured surface, roll out the pastry and line the sides and base of a loose-bottomed tart tin and reserve the offcuts.

Spread the jam evenly over the pastry. Using the offcuts, cut strips to fit in a criss-cross pattern over the jam.

Bake until cooked and golden, about 25 – 30 minutes.

Remove and cool slightly on a wire rack. Dust with icing sugar and serve with a dollop of cream.