{"id":4092,"date":"2011-06-14T15:42:49","date_gmt":"2011-06-14T13:42:49","guid":{"rendered":"https:\/\/www.arttrav.com\/?p=4092"},"modified":"2014-02-12T20:47:54","modified_gmt":"2014-02-12T19:47:54","slug":"how-to-make-crostata","status":"publish","type":"post","link":"https:\/\/www.arttrav.com\/expat-life\/how-to-make-crostata\/","title":{"rendered":"How to make Crostata"},"content":{"rendered":"

Crostata is my favourite dessert<\/strong>. I love the buttery cookie crust and the sweet jam. It’s a good heavy snack at any time of day (even an okay breakfast<\/a>). Back in 2003, newly transported to Italy and doggedly attempting to suck up to my inlaws’ entire family, I received an intensive course in crostata-making from my husband’s paternal grandmother in Puglia (you have already met and loved her cookie recipe<\/a>). This took place in the beach home in the heat of August, so I recall that the crust was not behaving. But the recipe is excellent and pretty fool-proof as long as it’s not 35 degress in the kitchen.<\/p>\n

I made crostata with Vignola cherry jam the other weekend and photographed the process for you.<\/p>\n

Crostata Recipe<\/h2>\n
    \n
  • 1\/2 kilo ’00’ flour<\/li>\n
  • 200 grams sugar<\/li>\n
  • 4 eggs – of which 1 whole and 3 yolks<\/li>\n
  • 250 grams unsalted butter<\/li>\n
  • 2 jars of jam or a kilo of fruit to make your own jam<\/li>\n<\/ul>\n

    Using a pastry board or large shallow bowl, pile up your flour and sugar. Cut in the softened butter using two knives or a pastry cutter.<\/p>\n

    \"\"<\/p>\n

    Create a depression in the center of the pile and pour in the eggs. Smush this with your fingers to integrate all the dry ingredients, and then quickly knead it into a solid ball. Handle it as little as possible. Separate into two balls, one larger than the other, cover with plastic wrap and refrigerate for 20 minutes.<\/p>\n

    \"\"<\/p>\n

    Take the larger ball out of the fridge and roll it out on a floured surface with a rolling pin. Fit it to the bottom of a buttered container. Pour the jam right in there on top of the uncooked pastry.<\/p>\n

    \"\"<\/p>\n

    Take your second ball of dough and roll it out. Using a ridged pastry cutter, cut strips and place them diagonally onto the jam, alternating directions for a latticework effect. Use any leftover dough to make a few little cookies.<\/p>\n

    \"\"<\/p>\n

    Bake in the oven for about half an hour at 180 degrees celcius. Eat.<\/p>\n

    \"Crostata_1\"<\/p>\n","protected":false},"excerpt":{"rendered":"

    Crostata is my favourite dessert. I love the buttery cookie crust and the sweet jam. It’s a good heavy snack […]<\/p>\n","protected":false},"author":3,"featured_media":4095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[818],"tags":[53,132],"yoast_head":"\nHow to make Crostata - ArtTrav<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arttrav.com\/expat-life\/how-to-make-crostata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to make Crostata - ArtTrav\" \/>\n<meta property=\"og:description\" content=\"Crostata is my favourite dessert. I love the buttery cookie crust and the sweet jam. 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