Italian crostata recipe
A very traditional dessert in Italy, crostata is easy to make and you can use the jam of your choice to make it every time different.
Servings 12
Equipment
- 1 24cm/10inc. round baking sheet
Ingredients
- 65 gr of almond flour you can make it by freezing the almonds for one hour and then grinding them with a food processor
- 200 gr flour
- 20 gr caster or muscovado sugar
- 100 gr butter
- 1 tbsp malt molasses, maple syrup or honey
- 2 tbsp of water
- 1 pinch of baking soda
- jam of choice around 150/200gr
Instructions
Using a food processor
- Preheat the oven at 180°C. Put all the ingredients, except the water into the food processor. Important! The butter should be cold.
- Turn the processor on for 30 sec. At this point the dough should be very crumbly and it should start to gather in big balls. Add the water and turn it on for other 30sec. Gather all the crumbles into the processor and put them on to the cutting board and knead it a little to make it firmer. Proceed to step 3.
By hand
- Preheat the oven at 180°C. In a large bowl mix all the dry ingredients (flours, sugar, baking soda). Add the cold butter, cut in little pieces, and rub it with the flour to get small crumbles. You can use a pastry cutter or cut the butter into very small pieces to make it easier.
- Add the water, then gather the dough into a ball. Do not over knead it or it will become chewy after cooking. Proceed to step 3.
Cooking the crostata
- Flatten the dough with a rolling pin and then put it on the pan (about 27cm of diameter). Set aside a little part of the pastry to create strips or other decoration on the tart.
- Spread the jam and cover with the decoration. Bake for 35/40 minutes. Let it cool down completely before eating.
