Luciana´s Crostata
Crostata is a traditional Italian dessert that has been enjoyed by generations. This sweet and buttery treat is a staple at many family gatherings, especially those with Italian roots. In fact, many Italian families have their own variations of crostata that have been passed down from generation to generation. In this case, we will be sharing a recipe that has been in the family of my mother-in-law. Her version of crostata is filled with delicious marmalade and has a buttery, crisp, homemade crust that is simply irresistible.
Luciana, thank you for sharing your delicious with me, and for being such an amazing mother-in-law. I dedicate this recipe to you as a reminder of the love and warmth you bring to our family.
Whether you're hosting a family gathering or just looking to satisfy your sweet tooth, this crostata recipe is sure to be a hit. So, let's get started!
Ingredients:
- 500g all-purpose flour
- 200g caster sugar
- 1/2 tsp salt
- 100g unsalted butter, chilled and cut into small pieces
- 100g lard, chilled and cut into small pieces
- 1 lemon zest
- 2 whole large eggs
- 250g jam or marmalade of your choice (you can add more or less depending how sweet you like the crostata)
- yellow, pink and green gel food colours
(This recipe is enough to make x2 9inch crostatas in the traditional lattice style. If you decide to make a decorative border then I use the extra dough to make cut-out-cookies. Never waste anything : ))
Instructions:
1. In a large mixer bowl whisk together the flour, sugar, salt and lemon zest. Add the diced butter and lard into the flour mixture and use the paddle attachment on a medium speed until the flour mixture resembles coarse crumbs.
2. In a small bowl, beat the 2 eggs. Slowly add the egg mixture to the flour mixture whilst the mixer is on a slow speed until the dough forms. Don’t overmix as the pastry will become tough and dense.
3. Turn the dough out onto a floured surface and knead it gently until it comes together into a smooth ball. Divide the dough in half. Flatten the ball into 2 disks, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour.
4. If you are making a decorative floral border I would colour the pastry now. Take a 1/4 of one of the dough disks. After colouring the dough I would roll out pastry between 2 sheets of parchment paper so they are chilled and ready for cutting desired shapes.
5. Preheat the oven to 175c
6. Roll out the dough on a floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch tart pan with a removable bottom.
7. Spread the jam/marmalade evenly over the base.
8. Roll out the second disk of dough on a floured surface into a circle about 12 inches in diameter and cut strips approximately 1cm strips with a pastry cutter.
9. You can be really creative and make really fancy lattice patterns. I went for a simple lattice as I am adding flowers to the border of the tart.
10. Fold the edges of the dough over the lattice strips to create a border for the flower border. This is to stop the jam from bubbling over. Alternatively pleat to create a rustic look.
11. I used a variety of shapes/sizes of fondant cutters to create the flower/leave border. Please watch video attached for inspiration.
10. Bake the crostata on the middle shelf of the oven for 35 to 40 minutes, or until the crust is golden brown and the fruit filling is bubbling. Be careful it doesn’t burn so keep an eye on it after 30minutes.
11. Allow the crostata to cool to room temperature before serving. Enjoy!