The Italian Crostata, also known as Crostata di Marmellata, is a timeless dessert that dates back to the 15th century. With its delicate, crumbly crust and sweet, fruity filling, it’s no wonder that crostata has been making people smile for centuries. In fact, legend has it that the first bite of crostata even made Queen Maria Theresa of Austria smile, who was known as the queen who never smiles.
What is Crostata?
Crostata is an open fruit tart or pie, which is typically filled with fruit jam, fresh fruits or ricotta cheese. The crust is usually made of a mixture of flour, sugar, eggs, and butter, and it is baked until golden brown and crisp.
What is crostata made of?
The ingredients for the crostata crust typically include all-purpose flour, sugar, eggs, and butter. The filling can be anything from fruit jam to fresh fruit, or even ricotta cheese. Some crostata recipes also call for a sprinkle of sugar or a drizzle of honey on top.
What is the difference between a Galette and a Crostata?
A galette is a French dessert that is similar to a crostata. Both desserts have a flaky, buttery crust, but the main difference is in the filling. While crostata is typically filled with fruit, a galette can be filled with anything from sweet or savory ingredients.
What is the difference between Crostata and Pie?
Crostata and pie are similar, but there are a few key differences between the two. Crostata is typically made with a crumbly, shortbread-like crust, while pie has a flakier, pastry-like crust. Additionally, crostata is often made in a round shape and has an open top, while pie is usually baked in a dish and has a top that is either covered or latticed.
Storing and Reheating
Storing: wrap crostata in plastic wrap and keep it in the refrigerator for up to 3 days.
Reheating: to reheat, simply place it in a 175°C (350°F) oven for about 10 minutes, or until warmed through.
Freezing: If you would like to freeze crostata, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.
Italian crostata recipe
🕐Prep Time: 30 min 🕐Cook Time: 25 min🥄Serves: 22cm cake form
- 65 g margarine
- 35 g brown sugar
- 1 eggs
- 150 g of flour
- 2 g baking powder
- 2 g vanilla powder
- Half of the lemon peel
- 150 g raspberry jam
- With a hand mixer, cream margarine and sugar until light and creamy.
- In a separate bowl, combine the dry ingredients: flour, baking powder, and vanilla.
- Add one egg to the margarine and sugar mixture and stir in 1 tbsp of the dry ingredients. Mix well and add the remaining dry ingredients, combining well. Add lemon zest and whisk.
- Preheat the oven to 200°C (392°F) and refrigerate the dough while you wait for the oven to reach temperature.
- Line a cake pan with parchment paper. Sprinkle flour on a clean surface and roll out the dough to 3mm thickness. Place it on the prepared cake pan, spread raspberry jam evenly, and trim any excess dough.
- Roll out the remaining dough and cut it into 1.5cm wide strips. Arrange the strips on top of the raspberry jam and tuck the edges inside.
- Bake crostata for 25 minutes, then check if the top has browned. If not, bake for an additional 5 minutes.
- Remove from the oven and, if desired, sprinkle with powdered sugar. Serve warm and enjoy your delicious Italian Crostata!
Nutrition table of crostata
|Amount per serving||100 g|
|Energy value||1459 kJ|
|Saturated Fat||5.4 g|