A buttery, crumbly and tender pastry dough, with a lovely lemon fragrance, hosts a homemade jam filling secured by a lattice top. Crostata is a crowd-pleaser for kids and grown-ups alike, perfect for dessert, snack and, why not, breakfast.
- 300 gr flour 00 (or unbleached all-purpose)
- 2 eggs, organic free-range
- 90 gr butter, cold, cubed
- 90 gr organic cane sugar (or white granulated sugar)
- 1 organic lemon, the zest
- 1 tsp baking powder
- 1 medium jam jar (whatever flavor you like, I used homemade blackberry jam)
- On a work surface place the flour, make a well in the middle, and add the sugar, cubed butter, eggs, lemon zest, and baking powder.
- Mix the ingredients quickly working the dough with your fingertips. Do not overwork so as not to warm the butter, but just until it binds together. Shape it into a ball.
- Wrap the dough in plastic wrap and place in the fridge for at least half an hour.
- After the resting time, remove the pastry dough from the fridge, set aside less than a 1/4 of the dough and roll out the rest on a floured surface or between two sheets of parchment paper to about 4 mm thick.
- Place the stretched dough into a tart pan, pressing the bottom and up the sides, patching any holes that might occur, and trimming the excess dough on the top edge (add it to the dough that you have already set aside).
- Prick the bottom of the pastry with a fork.
- Spread the jam evenly on the crostata.
- Roll out the dough left aside. With a pastry cutter (or a ravioli cutter with a zig-zag wheel), cut 1/4 inch strips of pastry and lay them on the layer of jam, forming a diamond lattice pattern.
- With a fork seal the edges of the pastry (you can also use leftover pastry to make a nice border all around).
- Bake the jam crostata at 180°C (350°F) for about 35 minutes.
- Allow to cool and serve.
The prep time includes the resting of the dough in the fridge.