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Crostata is a fine pastry made from shortcrust pastry. We fill the crispy, tender cake with fruity jam. The recipe is quick to make and so delicious!

INGREDIENTS (For a 26 cm tart tin)


2 eggs (size M)
120 g sugar
70 g neutral vegetable oil (e.g. rapeseed oil)
300 g wheat flour (type 405)
1 tsp baking powder


350 g jam (e.g. apricot or cherry)
A little whipped cream for serving if desired

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Step 1
For the dough, mix the eggs, sugar and oil in a bowl. Mix the flour with the baking powder and add. Knead with your hands to form a smooth dough.  Flatten the dough a little, wrap in foil and chill for about 30 minutes.

Step 2
Grease the bottom of a tart pan (Ø 26 cm). Roll out two thirds of the dough thinly and a little larger than the pan on a lightly floured work surface. Place the dough in the pan and press it down. Cut off the excess dough edge with a knife. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).

Our tip
For an elastic dough
The dough is nice and elastic thanks to the oil and is easy to work with.

Step 3
Roll out the remaining dough about 5 mm thin. Cut into strips about 2 cm wide with a pizza roller, sharp knife or pastry wheel.

Step 4
Spread the jam on the dough and smooth it out. Place the dough strips on the jam in a lattice pattern.  Bake the crostata in the lower third of the preheated oven for about 30-35 minutes. Allow to cool slightly, serve with cream if desired. The crostata makes about 10 pieces.

Our tip
Crostata with Nutella
Fill your crostata however you like: For a chocolatey version, you can use the same amount of chocolate hazelnut cream instead of jam. If you heat the cream briefly in the microwave, you can spread it more easily on the dough.

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