Desserts
A traditional Italian crostata with a tender, buttery pastry shell and a glossy layer of fruit jam, finished with an elegant golden lattice. Rustic, refined, and perfect with coffee or tea. Serves: 8 Dish type: Dessert / Italian baked tart
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture looks like fine crumbs.
Add the whole egg, egg yolk, and lemon zest. Mix with a fork, then bring everything together gently with your hands until a soft dough forms.
Knead very lightly for 20 to 30 seconds, just until smooth. Flatten into a disk, wrap, and chill for 30 minutes.
Heat the oven to 175°C / 350°F. Butter a 24 cm / 9.5 in tart tin.
Cut off about one-third of the dough for the lattice. Roll the larger portion between sheets of baking paper until about 3–4 mm thick, then line the tin. Press gently into the corners and trim the edges.
Prick the base lightly with a fork. Stir the jam to loosen it, then spread it evenly over the pastry, leaving a very small border around the edge.
Roll the remaining dough and cut it into strips. Lay the strips over the jam to create a lattice, then press the ends onto the edge of the tart.
Bake for 35–40 minutes, until the pastry is deeply golden and the jam looks glossy.
Cool completely in the tin before removing. Dust lightly with icing sugar if desired, then slice and serve.
Garnish / Serving suggestion
Serve at room temperature with espresso, black tea, or a spoonful of lightly whipped cream. A few fresh berries on the plate make it look especially elegant.
Notes
Use a good-quality jam with a thick texture so it stays glossy and does not run. Do not overwork the dough or the crust may become tough.