The word 'crostata' first appeared in Italian texts during the 17th century and was defined as an open type of pie. Over the years the crostata has undergone both sweet and savory variants, and here Tuscan chef Lisa Banchieri brings you her raspberry rendition of this classic dessert.
Fresh raspberry jam acts as the main component in this sweet treat, complemented by generous use of sweetened shortcrust pastry. Relish in a refreshing burst of raspberries encased in golden pastry, adding a satisfying crunch. The decorative lattice of pastry on top of the crostata is easy to do and makes this dish as attractive as it is delicious. This crostata is ideally served with fresh vanilla cream and extra fruit of your choice.
Serves 12 slices - Cook in 1 hour
- 370g 00 flour, or all-purpose flour
- 300g raspberry jam
- 180g butter, room temperature
- 100g granulated sugar
- 1 egg
Preheat the oven to 180 degrees Celsius (°C). Place the butter (room temperature) and sugar in a bowl, and mix with a spoon until you obtain a creamy mixture. Continue to mix the batter with a spoon, add the egg, and slowly add the flour. Begin to work the dough with your hands on a flat surface, kneading with your hands until you obtain a smooth and homogeneous ball.
Cover the dough with cling film, and chill in the fridge for 20-30 minutes. Roll out the dough with a rolling pin, placing the shortcrust pastry between two sheets of parchment so it refrains from sticking to a surface. Transfer your pastry to a prepared tart pan (butter and flour or parchment paper), trimming the dish of any extra dough. Prick the base of the pastry case with a fork and fill with raspberry jam – make sure to even and level the surface. Using the extra dough, make strips to create the lattice finish, placing them crosswise on the crostata.
Bake the crostata for 30 minutes, until the shortcrust pastry is golden brown. Wait until the crostata is completely cool, before removing and serving. Buon Appetito!