As far back as I can remember a Crostata was made for any Italian celebration in my home and most homes that, as a family, we visited.
Crostata, a flaky crust that is crisper than pie dough but softer than cookie dough,
in my opinion is the only dessert that closely resembles the North American fave, a pie!
Everyone will love this because it is sweet, tender and has a crumbly crust.
I added some nutrition to this crust via: ground almonds and lemon zest for a wonderful citrus scent.
I used homemade grape jam from my trellis but, any delish jam will do.
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Step 1: Ingredients
3/4 lb butter, margarine or shortening, room temp
4 egg yolks
1/2 cup milk or dairy free beverage
3 cups sifted flour
1 cup of ground almonds
3/4 cup of sugar
1/2 tsp baking powder
zest of 1 lemon
2 tsp vanilla
Step 2: Prep of Dough
Beat in a mixer; butter, yolks and sugar until fluffy.
Add the milk, vanilla and zest, continue to mix.
Turn the mixer to low speed add
1/2 of the flour and all of the baking powder.
Stir to mix.
Continue to add the remaining ingredients.
Do not mix completely!
Drop the contents onto a cleaned, floured surface.
Knead to form a ball.
*You can use this immediately or refrigerate to firm the dough enabling you to roll with a rolling pin and form the lattice with decorative cutters.*
Step 3: Forming the Crust
Using 3/4 of the dough press into a 12" false bottomed pan.
Press and form the sides leaving a firm edge around the top of the pan.
*This forms the edge so take your time.*
Step 4: Jam
Spread a jar of your favourite jam on the bottom of the crust.
I used homemade grape jam from my backyard.
Step 5: Lattice
Pull off some dough and begin to form logs the length and width of the form.
Press the strips onto the edge of the form to break off.
Form a continuous strop around the top edge of the pan for finishing.
*Do you like my Shattered Turquoise nail polish?* LOL
Bake in a preheated 350F for 50 min or until crust is golden.
Cool completely and sprinkle with icing sugar
Enjoy with love