Crostata is an Italian jam tart, one of the classic Italian desserts par excellence: a base of a flaky pie pastry and filling usually a jam filling or chocolate or cream or fresh fruit or all of them.
Crostata is one of those desserts that is known and made throughout all of Italy and like every traditional preparation, there are many versions and variations that more or less all resemble each other.
We have made a shortcrust pastry with no butter by replacing it with olive oil, then filled our crostata with a rosemary- flavoured lemon jam.
Serves 6, Preparation time 30 mins, Cooking time 20 mins
For the Oil Shortcrust Pastry:
A 23cm pie tin, Preparation time: 10 mins
- Plain flour: 450/500 g
- Brown sugar: 150 g
- Extra virgin olive oil: 100 ml
- Vanilla extract: a teaspoon
- Eggs: 2
- Lemon or orange zest: of about 1 lemon/orange
- Baking powder: 1 tsp
- A pinch of salt
For the filling:
- A jar of lemon jam
- A sprig of rosemary
- Icing sugar to garnish
Roll out the pastry to a 5mm thick disc on a 23cm pie tin lightly buttered.
Spread the lemon jam evenly and add a few needles of chopped rosemary.
Bake in the oven for about 15-20 minutes to 180 C.
Allow to cool down then dust with a little icing sugar.