Crostata or Tart pie

The Family's favorite Nutella filled Crostata  of course! 

This Crostata (Tart) is one of Italy's most oldest sweets since the 1400', if you look up story's they seams originate in Naples known for there ricotta filled ones at Easter " la pasticiera"  to northern Italy where it's more of a flaky. A buttery flavor crust with a sweet liner between a basket topping.
This is a true energy cake, in fact in upper Italy during the Tour of Italy Bike race, what you do not see on TV is the women along road sides that offer a wonder piece of  Crostata to the riders especially before a hill! they grab them and thank them for this, many riders that come from other countries can verify if they have participated in a race.

There is a is long as to what can go on the crostata here are some:

• cream 
• fresh fruit 
• jam or jelly 
• nutella  (today even Hershey Chocolate Spread)

or between two layers

• lemon curd filled
• apple sauce filled (recipe to follow) 
• fig spread filled 

This one is filled with fig jam 

This one filled with cherry jam i made 

This one is with peach jam i made
jam that's a pumpkin in the center for fall   

I think i was so scared to make one because it does have a funny way of mixing the crostata, just because it needs to be a soft like shortcake, you tend to had more flour but you should not just light dusting, and place it on plastic wrap. 
The crostata needs to be refrigerated but can be made sooner if need it will be harder to place in the pan but you can use it by piecing it in a little at a time, the crostata will keep for about 3 days in the fridge it does contain levant so it will just loose a little of it lift.  

My first trial where in vain someone told me to use a shortening to make it and yuk.......
So during these years trips back and forth to Italy finally placed my hands on a simple cake like
crostata, there are some other recipes that have more eggs or more butter and sugar.

Here is mine and several pictures of many i have made its almost a staple in the winter in the summer we tend to make it with cream filling and fresh fruit.

Will be bloging soon  a Chocolate one filled with cream and with a row of sliced peaches, topped amaretto cookie crumbs that is to die for!

This is a before baked  and after baked  picture of an apricot jam filled one 

Here is your basic recipe 

2 whole eggs

2 1/2 cups of flour 00 

1/2 cup of sugar 

1/2 cup of butter soften NO SUBSTITUTE 

1 tsp. of baking powder 

1 tsp. of vanilla or vanilla bean 

1 lemon grated 

1 egg and 1 tbs. milk for top 

Prepare a sheet of sharan wrap on the counter 

place all ingredients in a bowl,flout,sugar butter baking powder, vanilla, grated lemon, mixing first with your wooden spoon then finish with your hands so that the heat of your hands will melt that butter some what,it will be a bit sticky, don't worry just place it on your plastic wrap form a ball or a 2"  high disk place this in the fridge for a few hours this is so the butter re-hardends and you can roll it out. 

This dough will keep for a few days, i do freeze mine when i need it i take it out and let sit thaw in the fridge. 

Now .... you will need a larger piece of plastic maybe four in witch two sheets together, this is so you can roll out about 3/4 of it and 1/4 will be left to do your lace,

this depends on your pan i have used a fluted ceramic pan measures 9 x 1 1/4 you will have to play around with it also good are the spring form pans, or make it square or rectangular, make sure you butter and flour your pan. 

When you have rolled out your desired size leaving some for the sides, fold it in four with the help of a little flour, or use your plastic to help you get it in the pan, now do not worry it will break a little just press it gently it will go togheter when backing, if you made it to big just cut off the extra something like when you are making a pie crust, make sure to go up the sides pressing it because you will be using a fork to pres down on the side to get those fork marks. 

At this point you can add your desired filling a thin layer to cover , take your other left over pieces and your crostata dough you have and roll it out again between two layers of 

plastic wrap or bag add flour this time to the two sides, because you will be cutting it with a knife our wheel for 

pastry and make your strips you can make them from 1 inch to the side you like or roll the dough, again these will break 

but don't worry just add a piece and when it cooks it will blend. 

Now take your fork and go around the pan and make those fork marks to reduce your sides to the level of the filling. Brush an egg and milk mixture over the side top and the lacing. 

Place in a 300 degree oven for about 35 to 40 min or till your crostata is golden. 

Let it cool before removing from pan , if you like shift powder sugar or sugar on top. 

enjoy !

p.s. i have substituted the flour 00 for 1/2 flour 1/2 wheat 

all wheat will not rise well.