Crostata is one of the oldest Italian desserts also called Crostata di Marmellata. The earliest mentions of Crostata in cookbooks can be found in Libro de Arte Coquinaria by Martino da Como and Cuoco Napolitano. It dates back to the 15th century. There is even a legend, which says that the first bite of crostata made Queen Maria Theresa of Austria smile. And she was known as the Queen who never smiles.
What is Crostata? It is an open fruit tart or pie, which is usually filled with fruit jam, fresh fruits or ricotta cheese. Crostata does not require toppings, but if you like you can add a scoop of ice cream or whipped cream.
🕐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 mix margarine with sugar until light and creamy consistency.
- In a separate bowl combine dry ingredients: flour, baking powder, vanilla.
- In the margarine and sugar mixture add one egg and one 1 tbsp. of dry ingredients. Mix well and put half of the dry ingredients, combine well and put the left part in.
- Add lemon peel and whisk.
- Preheat the oven to 200 C (while you wait till it reaches this temperature – leave dough in the fridge).
- Prepare the cake pan – cover it with a paper sheet.
- Take some flour and sprinkle the table with it. Roll the dough to 2 mm thickness. Place it on the cake pan. Put raspberry jam and spread it. Cut the dough corners which are too long.
- Roll the left dough again and make 1.5cm wide stripes. Lay them on the raspberries like in the photo and fold the corners inside.
- Bake for 25 min, then check if the top has gotten brown. If not, cook for 5 more minutes.
- Take out from the oven and if you want – sprinkle powdered sugar on top.
|Amount per serving||100 g|
|Energy value||1459 kJ|
|Saturated Fat||5.4 g|