Jam Tart - Crostata
Вставка
- Опубліковано 15 жов 2024
- Hello my cooks! My name is Marisa, I live in Italy and I love cooking Italian style!
You'll be able to follow some original traditional Italian recipes, along with having fun making them!
Follow me on my social media!
My blog: marisacucinaita...
Facebook page: / marisacucinaitaliana
UA-cam: / @marisacucinaitaliana
Twitter: / marisacucina
Instagram: / marisacucinaitaliana
Pinterest: / marisacucina
Recipe
2 whole eggs
2 1/2 cups of flour 00
1/2 cup of sugar
1/2 cup of butter soften NO SUBSTITUTE
1 tsp. of baking powder
1 tsp. of vanilla or vanilla bean
1 lemon grated
1 egg and 1 tbs. milk for top
Prepare a sheet of sharan wrap on the counter
place all ingredients in a bowl, flout, sugar butter baking powder, vanilla, grated lemon, mixing first with your wooden spoon then finish with your hands so that the heat of your hands will melt that butter some what, it will be a bit sticky, don't worry just place it on your plastic wrap form a ball or a 2" high disk place this in the fridge for a few hours this is so the butter re-hardends and you can roll it out.
This dough will keep for a few days, i do freeze mine when i need it i take it out and let sit thaw in the fridge.
Now .... you will need a larger piece of plastic maybe four in witch two sheets together, this is so you can roll out about 3/4 of it and 1/4 will be left to do your lace,
this depends on your pan i have used a fluted ceramic pan measures 9 x 1 1/4 you will have to play around with it also good are the spring form pans, or make it square or rectangular, make sure you butter and flour your pan.
When you have rolled out your desired size leaving some for the sides, fold it in four with the help of a little flour, or use your plastic to help you get it in the pan, now do not worry it will break a little just press it gently it will go togheter when backing, if you made it to big just cut off the extra something like when you are making a pie crust, make sure to go up the sides pressing it because you will be using a fork to pres down on the side to get those fork marks.
At this point you can add your desired filling a thin layer to cover , take your other left over pieces and your crostata dough you have and roll it out again between two layers of
plastic wrap or bag add flour this time to the two sides, because you will be cutting it with a knife our wheel for
pastry and make your strips you can make them from 1 inch to the side you like or roll the dough, again these will break
but don't worry just add a piece and when it cooks it will blend.
Now take your fork and go around the pan and make those fork marks to reduce your sides to the level of the filling. Brush an egg and milk mixture over the side top and the lacing.
Place in a 300 degree oven for about 35 to 40 min or till your crostata is golden.
Let it cool before removing from pan , if you like shift powder sugar or sugar on top.
enjoy !
p.s. i have substituted the flour 00 for 1/2 flour 1/2 wheat
all wheat will not rise well.
Considering this was my first time doing crostata.....it turned out extremely delicious and my sister is very very delighted.
Thank you very very much
I’m so happy all my videos are step bye step , so so happy 😀 you crostata came out !
Actually rolled out quite well and it was superb! My 90 year old Italian mother said it tasted like the one she use to make🙂
I am so so happy , it’s a staple in our household glad you’re family liked it .
I made a crostata from your recipe some months ago to share with my family (before quarantine) and it was great! If I remember some of the measurements were different between the video and the description, but I managed to figure it out.Today I was thinking to make some cookies to take to work and remembered your recipe, so I think I'll make some mini crostata and try a different filling this time. Thanks for the recipe, and I hope you and your family are doing well.
Martian Pudding your welcome I'm so happy the recipe turn out, if you make mini crostata Nutella is a be a big favorite!
Looks great!
Thankyou, its a almost weekly cake we have all the time. Again thankyou for watching
You are amazing, thank u 😍❤
Thank you
Awesome! You removed the mystery of the crostata baked by the Italian hubby of my friend. I loooove the tarty taste of the crust. Grazie!
Christine Carlos your welcome we make these often and easy to make enjoy 😉
This looks delicious! Going to try and make it today!
Wow! I love how that baked for you! Allowing the pastry to rest for some time let the baking powder work well for the tart. I like your style.
Kris Yallowega thank you we have been making these for ever !
Just wondering, is it 1 cup or 1/2 cup of butter? Your video says one and the written instructions say 1/2 cup of butter. I just made it with 1/2 cup and the pastry appears firmer than that which appears in your video. Let’s hope I’m able to roll it out🤞🏼
The recipe calls for 1 cup of. Butter guess writing it , it should roll out or just cut the dough and add it so it forms as you press it down it will cook .
Hey.
I am in the process of making this for my sissy's birthday but the written say 3 tsp for baking powder but you keep saying 3 tbs.
I used 3 tsp
Fingers crossed
Sorry it’s 3 tsp. As written in the ingredients, sometimes my English and Italian words get mixed up sorry , happy baking 😊