Crostata is a sweet simple pastry, sold in most bakeries and patisseries in Italy as well as in France.
It is very easy to make at home and does not require any planning. As long as you have the ingredients to make a short crust pastry and some jam, it can be made at the last minute and will last for the week. This recipe is with peach jam but you can use also apricot, prune, cherry, or nutella. You can simplify the recipe by skipping the almonds addition.photos coco zordan
10
15 min.
40 min.
2 cups all purpose unbleached flour
(opt) 1/4 cup roasted almonds ground
4 oz cold butter chopped keep butter in the fridge till ready
1/2 cup sugar
1 tsp vanilla extract
2 egg yolks
2-4 Tsp iced water
peach jam
2 cups dried beans
You can simplify the recipe by skipping the almonds addition
grind almonds
to the ground almonds add flour and butter and sugar in food processor bowl. Using the pulse action,press button for 15 seconds or until mixture is fine and crumbly.
add extract,egg yolks and almost all the water,process for 20 seconds or until mixture comes ‘almost’ together, adding more water if necessary.
turn onto a lightly floured surface, press together until smooth. Wrap it in cling film and refrigerate it while you prepare the tart tin. Preheat oven to moderate 350 F
Butter the tart tin, then sprinkle it evenly with flour so the tart with detach easily from the ring. Take the dough out of the fridge, cut the ball in half and set the other half aside. Keep the rest of the pastry to decorate the top
Roll the pastry into a circle, up to 1/8′ thick, and transfer it in the tart tin. Make sure to push the edges of the dough about 1/2′ up the sides of the tin to create a crust.
Cut a piece of parchment paper large enough to cover pastry-lined pan. Line pan with paper and spread a layer of dried beans or rice evenly over paper. Bake for 15 minute, remove from oven and discard paper and beans. (keep them for reusing in other cakes)
Remove from oven.Spoon the jam into the shell and spread out evenly.
With the remaining half, pinch off small pieces of dough and roll them out into strips of varying length that you lay on top of the jam to create a lattice top.
Put the pan in the oven and bake for 20-25 minutes, until the tart is browned and the jam is bubbling.
Let cool on a rack for an hour before turning out of the pan. Sift confectioners’ sugar over top. Keeps for several days in the fridge.
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