CROSTATA ( ITALIAN TART )

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 recipe - Pâte Brisée
  • 1 1/2 cup of your choice of whole fruit preserves. (Divided, or 3/4 cup of 2 preserves)
  • 1 tsp lemon juice.
  • Egg wash:
  • 1 egg
  • 1/2 tsp water, for egg wash
  • Sanding sugar

Directions

  • Make your Pâte Brisée and chill as directed.
  • Remove and either cut in 2 or 6 equal portions.
  • On a floured surface, gently work the dough into an 11 inch circle.
  • Mix Lemon Juice with Whole fruit preserves;
  • Using 3/4 cup per crostata, spread filling to within 1 inch of the edge with an offset icing spatula.
  • Begin folding the edges over the filling, pleating the dough as necessary.
  • Move to a parchment lined baking sheet.
  • Bake for 10 minutes in a 400 degree oven.
  • Remove and brush with egg wash; then sprinkle with sanding sugar.
  • Return to oven and bake another 15 minutes or until crust is golden brown.

Notes

These are a great alternative to pie, you can either make 2 large crostatas with this recipe or 6 individual crostata-lettes. In the picture, I had made a double batch of Pâte Brisée and filled them with Strawberry, Black Current, Raspberry and a Pastry Cream topped with Mandarin oranges.

Categories: Dessert 
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