Italian crostata recipe
Treat yourself to a delicious and classic Italian dessert with this crostata recipe filled with raspberry jam.
Equipment
- 22 cm cake form
Ingredients
- 65 g butter
- 35 g brown sugar
- 1 eggs
- 150 g flour
- 2 g baking powder
- 2 g vanilla powder
- Half of the lemon peel
- 150 g raspberry jam
Instructions
- With a hand mixer, cream butter and sugar until light and creamy.
- In a separate bowl, combine the dry ingredients: flour, baking powder, and vanilla.
- Add one egg to the butter 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 the desired 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!