Homemade Christmas Crostata
This Christmas Crostata is an Italian homemade recipe. Made with a simple pastry known a pasta frolla it is buttery and with just the right amount of flakiness. Simple and delicious. The perfect after dinner treat.
When I first came to Italy, everyone had their own crostata recipe, their own pasta frolla recipe and of course most times their own Homemade jam. From Cherry, Apricot to strawberry jam and everything in between.
Most are made with a lattice top, they are usually served at breakfast, snack and sometimes as a dessert. I looked forward to trying a different Italian Jam Tart made by friends and family.
Recipe Ingredients
For the pastry dough
- Flour – all purpose flour.
- Sugar – granulated sugar is used or even a fine / caster sugar works just as well if not better.
- Baking powder – It helps to add flakiness to the crust.
- Egg – eggs add structure, color and flavor to the crust.
- Egg Yolk – Because the yolk is a fat, it helps add flavor and bind the ingredients together.
- Butter – also being a fat it adds flavor and helps make a crust flaky. I like to use a salted butter that way no need to add salt.
- Cranberry jam – either homemade or store bought, you could even use cherry or strawberry, a red jam is perfect for Christmas
What is a Crostata?
A Crostata is quite often referred to as being similar to a pie. Not quite in my opinion, the dough of a Crostata is slightly richer and the filling is usually a thin jam filling, sometimes Nutella or even a creamy Chocolate filling.
How to make
Start by making the dough, it dough can be made in a food processor or by hand, place the flour, sugar and baking powder in a larger bowl or the bowl of your food processor, whisk to combine.
Make a well in the middle (if in the bowl) and add the egg, yolk and butter, cut into small pieces, mix together with a fork, or pulse until almost combined.
Move the dough to a lightly floured flat surface and gently and quickly bring together to form a compact ball. If you are making it by hand you will need to knead it a bit longer to bring it together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Remove the dough from fridge and knead the dough a couple of times to soften it up again on a floured surface. Dust the rolling pine with a little flour and roll out to 1/8″ thickness. Transfer the dough to the prepared pie plate or tart pan.
Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the cranberry jam evenly on top.
Instead of making strips I used cutouts to make stars, makes it a little more festive. Place the stars on top of the jam, brush the top of the pastry lightly with milk and bake until golden brown. If you find the top is browning too much, then cover it with foil (like a tent) and continue baking. Let cool completely before serving.
When to serve a Crostata
This delicious Pie is usually served as either a dessert or in the afternoon with an espresso. Although a slice at breakfast is also the norm.
Who invented the Crostata?
As the story goes, many believe the tart was created by a nun from the convent, San Gregorio Armeno. It is believed that the strips of pastry on the top of the pie represent the grates with which the cloistered nuns attended religious services.
Tips for making the best Crostata
- Make sure the ingredients are room temperature
- Use a little baking powder it helps make the crust even more flaky.
- Refrigerate the dough before rolling, it will make it easier to roll.
- Flour your surface and rolling pin before rolling the dough, that way it won’t stick.
- Don’t worry if your dough breaks while place in the pan, just use your fingers to stick it together.
- Prick the dough before adding the pastry cream with a fork, this helps release steam and prevents the dough from puffing up.
How to store the Crostata
The pie can be kept at room temperature, covered. A cool area is best. It will keep for 3-4 days. The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it well in plastic wrap.
How to freeze it
Cool the crostata completely, then wrap it in plastic wrap, then again in foil. Place in a freezer safe bag or container and freeze. It will last up to 2 months in the freezer. Thaw in the refrigerator. Bring to room temperature before serving.
If you are looking for a simple Italian recipe to try, I hope you try this Homemade Christmas Crostata and of course let me know how you like it. Happy Holidays and Happy Baking. Enjoy!
More Crostata recipes to try
Homemade Christmas Crostata
Ingredients
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup +2 tablespoons butter (room temperature) (141 grams total)
EXTRAS
- ¾-1 cup Cranberry Jam
Cranberry Jam or you could use cherry or strawberry jam.
Instructions
- Start by making the dough, it dough can be made in a food processor or by hand, place the flour, sugar and baking powder in a larger bowl or the bowl of your food processor, whisk to combine.
- Make a well in the middle (if in the bowl) and add the egg, yolk and butter, cut into small pieces, mix together with a fork, or pulse until almost combined.
- Move the dough to a lightly floured flat surface and gently and quickly bring together to form a compact ball. If you are making it by hand you will need to knead it a bit longer to bring it together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 – 22 cm) pie plate.
- Remove the dough from fridge and knead the dough a couple of times to soften it up again on a floured surface. Dust the rolling pine with a little flour and roll out to 1/8″ thickness. Transfer the dough to the prepared pie plate or tart pan. If you have a hard time with the dough you can use your hands to gently pat it into place in the pan.
- Trim the pan of any extra dough. Prick the dough with the tongs of a fork, then spread the cranberry jam evenly on top.
- Instead of making strips I used cutouts to make stars, makes it a little more festive. Place the stars on top of the jam, brush the top of the pastry lightly with milk and bake until golden brown, approximately 25-30 minutes. If you find the top is browning too much, then cover it with foil (like a tent) and continue baking. Let cool completely before cutting and serving. Enjoy!
- With the extra dough I cut out extra stars and made cookies. Dust with powdered sugar before serving.