It doesn’t get any more classic than an Italian crostata for dessert!
- 1 recipe Italian Sweet Pastry Dough
- 1 13-ounce jar cherry jam
- White pastry flour or all-purpose flour for dusting the board
- Powdered sugar for decorating the crostata (optional)
- Remove the sweet pastry dough from the refrigerator and let it stand at room temperature for 30-45 minutes until it is pliable but still cool to the touch.
- Place the dough on a well-floured surface and press it gently to flatten the disk and make it more supple for rolling.
- Cut away 1/3 of the dough, re-wrap it in plastic wrap, and set it aside.
- Shape the larger piece of dough into a disk, flouring the board and the dough as necessary to keep it from sticking.
- Place a large piece of parchment paper on top of the dough and roll it out into a flat disk slightly larger than the diameter of the tart pan. The rolled out disk should be approximately ¼-inch thick.
- Remove the parchment paper and loosely wrap the dough around the rolling pin. Gently unroll the dough over the tart pan and guide the dough into the tart pan so it settles in snugly. Do not press the dough into the pan. Use your fingertips to press away the overhanging dough off the edges of the tart pan.
- Place the tart pan in the refrigerator for 30 minutes to allow the dough to chill.
- Take the scraps of dough and add them to the smaller portion of dough and shape it into a disk.
- Roll out the remaining dough in the same manner as the dough for the tart shell. Use a sharp knife or a fluted pasta wheel cutter to cut 2-inch thick strips. Transfer the strips to a parchment-lined baking sheet and refrigerate them for 15-20 minutes.
- Preheat the oven to 350ºF.
- Once the tart shell has chilled, remove it from the refrigerator and dock the bottom with a fork.
- Cover the tart shell with a piece of parchment paper and weigh it down with pie weights. Place the tart pan on a parchment-lined baking sheet and blind-bake the tart shell for 15 minutes.
- After baking, carefully remove the pie weights and parchment paper and let the tart shell cool for 15 minutes.
- While the tart shell cools, place all the fruit jam in a small saucepan and warm it over low heat, stirring often until it is smooth and pourable. Do not allow the jam to boil.
- Transfer the warmed jam to the cooled tart shell and gently spread it out to the edges using a small spatula.
- Remove the lattice strips from the refrigerator and place them over the jam-filled tart shell in a criss-cross pattern. Use your fingertips to press away the overhanging dough off the edges of the tart pan and press the ends of the lattice strips gently into the sides of the tart shell.
- Leaving the tart pan on the parchment-lined baking sheet, bake the crostata for 30-40 minutes or until the dough is golden brown and the jam is bubbling gently.
- Cool the crostata completely to room temperature and then carefully remove the fluted ring. The crostata can stay on the base of the tart pan and transferred to a large platter.
- Serve the crostata at room temperature with a dusting of powdered sugar if desired.
- Special equipment: 10-inch fluted tart pan with removable bottom
- Because there are raw eggs in this dough, be sure to put some flour in a separate bowl and use it to flour your board and rolling pin. This will prevent cross-contaminating the entire bag of flour.
- Storage: Store the crostata at room temperature covered lightly with plastic wrap.