THE DELICIOUS UBIQUITOUS ITALIAN TART … SPICED BLUEBERRY CROSTATA

If I could make only one type of pie a crostata would be my choice. It is spectacular in presentation with a sublime choice of fillings. Its professional appearance belies the simplicity of its construction. A dessert to swoon over at the end of dinner.

A crostata is a tart filled with fruit or cream or even both. A crostata is shallower than a pie but has more structure than a galette. It is made with pasta frolla, a sweet, buttery, forgivable pastry, The sweet pastry dough is typically enriched with butter and egg yolk. The dough is easy to roll out and easily patched together if it tears. The dough is so forgiving and tender that I rolled out leftover scraps of pasty and cut out rounds for miniature fruits tarts. The much handled dough baked beautifully tender.

In Italy the basic crostata is made with a thick layer of good jam, preferably homemade, sandwiched between the bottom crust and a lattice top. Summer is a delicious season for crostatas. One can use fresh fruit cooked down a bit with sugar to make a quick jam. Almost any fruit, fresh or frozen, from strawberries, peaches and blueberries to figs can be used for the fillings. The jam for the filling can be stored in an airtight container for up to two 2 weeks. I like to make the pastry the day before and refrigerate it overnight night. This is a very accommodating recipe. A joy to make. The perfect dessert.

MRS.BUTTERFINGERS has the print recipe. Bon Appetit dear friends.

( recipe Domenica Marchetti from Fine Cooking )

7 thoughts on “THE DELICIOUS UBIQUITOUS ITALIAN TART … SPICED BLUEBERRY CROSTATA

    • Gayle, I have bcome positively addicted to making crostata. Any fruit that can be made into the jam is fair game. My home made yellow plum jam crostata was divine. Life is wonderful with a fruit tart sitting on your kitchen counter. Cheers Virginia

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