Italian Crostata
Classic Italian shortcrust pastry tart
A nostalgic Italian shortcrust pastry tart with a cookie-like dough that fills your kitchen with the warm scent of vanilla and butter.
Equipment
Ingredients
Dough
cold butter (cold)
120 g
flour
200 g
sugar
80 g
egg
1 piece
vanilla extract
1 tsp
Italian baking powder (pane e angeli) or regular baking powder
0.5 tsp
salt
1 pinch
Instructions
Mix butter and flour
Cut cold butter into flour until mixture resembles coarse sand.
Add sugar and dry ingredients
Stir in sugar, then add vanilla extract, baking powder, and salt.
Add egg and form dough
Mix in one egg until dough comes together. Add extra flour if dough is too wet.
Chill dough
Shape dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
Roll out and shape
Roll dough out on a lightly floured surface and form into your desired crostata shape. Add filling of choice.
Bake crostata
Bake at 180°C for 30 minutes until golden brown.
Original recipe
Storage
Store wrapped in plastic or airtight container. Reheat briefly to restore crisp texture.
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