The crostata is a great classic of Italian pastry: crumbly, fragrant and versatile, with a filling you can choose according to your taste, from fruit jam to richer creams. A simple yet elegant dessert, perfect for breakfasts, snacks or special moments.
In a bowl, work the cold butter with the flour and baking powder until you obtain a sandy mixture.
Add the sugar, the whole egg, the yolk and a pinch of salt, mixing quickly until you obtain a homogeneous and compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Roll out the pastry on a lightly floured surface and line a buttered 24 cm tart pan.
Pour the filling inside and make strips of pastry on top to decorate the tart.
Bake in a preheated oven at 180°C for about 30-35 minutes, until golden.
Remove from the oven, let cool and, if you wish, dust with icing sugar before serving.
Bowl
Plastic wrap
Rolling pin
24 cm tart pan
Oven
Store in an airtight container at room temperature for 1-2 days or in the refrigerator up to 3-4 days.
Perfect for breakfasts and snacks; customizable with your preferred filling. Dust with icing sugar before serving, if desired.
Italia, Toscana
| Energy (kcal) | 381.31 |
| Carbohydrates (g) | 42.13 |
| of which Sugars (g) | 16.03 |
| Fat (g) | 20.93 |
| of which Saturates (g) | 10.8 |
| Protein (g) | 8.34 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.24 |
