Crostata Recipe
Make Crostata Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta frolla (shortcrust pastry)
Filling
Optional glazing & finishing
Method
Pasta frolla (shortcrust pastry)
- 1
Combine dry ingredients
Whisk the all-purpose flour, granulated sugar, and salt together in a large bowl to distribute ingredients evenly.
- 2
Cut in butter
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
- 3
Add eggs and flavor
In a small bowl, lightly beat the whole egg and egg yolks with the vanilla extract. Pour the egg mixture over the flour-butter mixture and use a fork to bring the dough together. If the dough seems too dry and won't form, add up to 1 tablespoon of cold water, 1 teaspoon at a time, just until a cohesive dough forms.
- 4
Form and chill
Gather the dough into a ball, flatten it into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (preferably 1 hour). Chilling relaxes the gluten and firms the butter for a flakier crust.
- 5
Roll out
Lightly flour a work surface and rolling pin. Remove the chilled dough from the refrigerator and let it sit 5 minutes to soften slightly. Roll the dough into a circle about 12–13 inches (or large enough to line a 9–10 inch tart pan or to form a freeform crostata). If making a freeform crostata, transfer the rolled dough to a parchment-lined baking sheet. If using a tart pan, gently press the dough into the pan and trim any excess, leaving about 1/2 inch overhang for decorative crimping.
Filling
- 6
Prepare jam
In a small bowl, stir the chosen fruit jam with the lemon zest and lemon juice to loosen it slightly and brighten the flavor. If the jam is very chunky, you can briefly warm it in the microwave or a small saucepan until spreadable, then cool slightly.
- 7
Assemble crostata — freeform
If making a freeform crostata: Spread the jam mixture in the center of the rolled dough, leaving a 2-inch border all around. Fold the edges of the dough up and over the filling, pleating as you go to form an even border and leaving the center exposed.
- 8
Assemble crostata — tart pan
If using a tart pan: Spread the jam mixture evenly into the lined tart shell. Optionally use a lattice or strips: roll the reserved trimmed dough into a log, cut into 1/2-inch strips, and lay them over the jam in a lattice pattern, pressing the edges to seal.
Baking & finishing
- 9
Preheat oven
Preheat the oven to 375°F (190°C). If using a baking sheet, place it in the oven while it preheats to help the bottom crisp.
- 10
- 11
Bake
Bake the crostata on the preheated baking sheet or in the tart pan for 30–40 minutes, or until the crust is golden brown and the jam is bubbling. Check at 25 minutes if your oven runs hot.
- 12
Glaze and cool
Remove the crostata from the oven and immediately brush the exposed jam and crust with the warmed apricot jam or simple syrup to give a shiny finish (if using). Let the crostata cool on a wire rack for at least 1 hour before slicing so the filling sets.
- 13
Finish
Dust the cooled crostata lightly with confectioners' sugar if desired. Slice and serve at room temperature or slightly warmed.