A traditional Italian crostata with fruit filling is a delightful dessert that brings together the rich flavors of a buttery crust and a sweet fruit filling. This rustic tart is a staple in Italian households, perfect for any occasion, from casual family dinners to festive celebrations. Here’s a step-by-step guide on how to make this classic Italian treat.
Ingredients
For the Pastry Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- Zest of 1 lemon (optional, for added flavor)
- 1 teaspoon vanilla extract
- A pinch of salt
- 2-3 tablespoons cold water (if necessary)
For the Fruit Filling:
- 3 cups fresh fruit (e.g., berries, apples, peaches, or a combination)
- ¼ cup granulated sugar (adjust based on the sweetness of the fruit)
- 1 tablespoon cornstarch (to thicken the filling)
- 1 tablespoon lemon juice (optional)
- ½ teaspoon cinnamon (optional, if using apple or pear)
For Assembly:
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Pastry Dough
Start by making the pastry dough. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers, a pastry cutter, or a food processor to work the butter into the flour until the mixture resembles coarse crumbs or small pebbles.
Next, add the egg, egg yolk, lemon zest (if using), and vanilla extract. Mix until the dough starts to come together. If the dough feels too dry, add cold water a tablespoon at a time until it forms a smooth dough. Avoid overworking the dough to keep it tender.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will allow the butter to chill, ensuring a flaky crust.
2. Prepare the Fruit Filling
While the dough is chilling, prepare the fruit filling. If you’re using berries, simply rinse and dry them. For stone fruits like peaches or plums, peel and chop them into small pieces. For apples or pears, peel and dice them into bite-sized cubes.
In a medium bowl, toss the fruit with the sugar, cornstarch, lemon juice (if using), and cinnamon (if using). The cornstarch will help thicken the filling as it bakes, preventing it from becoming too runny.
3. Roll Out the Dough
Once the dough has chilled, remove it from the fridge and place it on a lightly floured surface. Using a rolling pin, roll the dough into a circle about 12 inches in diameter. The dough should be about ¼ inch thick.
Carefully transfer the rolled-out dough to a 9-inch tart pan or a pie dish. Gently press the dough into the bottom and sides of the pan, trimming off any excess dough along the edges. If the dough tears during this process, patch it with extra pieces of dough.
4. Fill the Tart
Pour the prepared fruit filling into the center of the dough-lined pan, spreading it out evenly.
5. Add the Lattice Top
Traditionally, crostata is topped with a lattice crust. To create the lattice, roll out the remaining dough into a thin sheet. Using a sharp knife or pastry cutter, slice the dough into strips about ¾ inch wide.
Lay half of the dough strips across the filled tart in one direction. Then, carefully fold back every other strip and place additional strips perpendicular to the first set, alternating the strips over and under to form a lattice pattern. Press the ends of the strips into the edge of the crust.
Alternatively, if you prefer a simpler top, you can roll out the dough into a solid circle and place it over the fruit filling, then make a few slits in the top to allow steam to escape.
6. Brush the Crust with Egg Wash
Brush the lattice (or solid) crust with a beaten egg to give it a golden, shiny finish when baked. This step is essential for that beautiful, glossy appearance.
7. Bake the Crostata
Preheat the oven to 375°F (190°C). Place the crostata on a baking sheet lined with parchment paper to catch any drips during baking. Bake for 35-45 minutes, or until the crust is golden and the fruit filling is bubbling and thickened. If the crust starts to brown too quickly, cover the edges with aluminum foil.
8. Cool and Serve
Once the crostata is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. The crostata can be served warm or at room temperature.
Before serving, you can dust the top with powdered sugar for a decorative touch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips for the Perfect Crostata:
- Fruit Variations: While this recipe uses a simple combination of fruits, feel free to experiment with seasonal fruits. Classic choices include berries, stone fruits like peaches and plums, or apples and pears for a more autumnal flavor.
- Dough Consistency: If the dough is too sticky, add a little more flour. If it’s too dry, add a touch more water. The dough should come together without being overly wet.
- Chill the Dough: Don’t skip the chilling step. It helps to maintain the texture of the dough and prevents it from shrinking during baking.
- Make-Ahead Option: You can prepare the dough and filling in advance. Store the dough in the fridge for up to 2 days or freeze it for up to a month. The fruit filling can also be prepped ahead and stored in the fridge.
A traditional Italian crostata with fruit filling is a wonderful dessert that highlights simple, fresh ingredients. The crisp pastry and juicy fruit complement each other beautifully, making it a timeless favorite in Italian kitchens.