This is a recipe that most Italians have made all the time, its in between a shortbread
cookie and a cake.
You can fill this with jam, jellies, chocolate spreads.
This recipe you can make even into a roll with the same fillings listed above.
Crostata Italiana Tart
2 eggs room temperature
2 ¼ cups of flour
½ cup sugar
½ cup butter at room temperature
3 tsp. Baking powder
1 tsp. Vanilla
1 tbs. Lemon rind ( if you make it with chocolate omit this)
Place all ingredients into a bowl using a fork or you hands to incorporate the soft room temperature butter along with the other ingredients. Your dough will be a little sticky, form it into a ball , add a little flour and place it into a bag or wrap it in plastic wrap, place in fridge at least one hour, this will allow the butter to re-harden to roll out easier.
Now place your dough on a well floured surface or use two sheets of parchment paper to roll
¾ of the dough out and the remaining ¼ dough for the ribbons. Roll out the dough about ⅛ of an inch .
Remove one side of the parchment paper and place the rolled out dough into the pan , remove the parchment paper , if your dough breaks , no problem just press on the part it will bake out.
Make your rolled edge so you can place the jam without the jam coming out a small rolled edge about ⅛ of an inch , by folding the sides down you will get this effect.
Place your jam, jelly or nutella by spooning lightly getting an even layer.
Take you other dough roll out again between two pieces of plastic wrap or a very well floured surface, cutting strips about 1/4 inch to ½ inch wide place them on the crostata forming a grid, if these break as you are placing them just join at that point they will bake out.
Proceed till you have placed your strips each way, take you fork and go around the crostata indenting it almost making the ribbons attache to the side wall you created, take you egg wash brush it onto the strips and side wall .
Place into a 350 oven for 30 to 35 min. Till your crostata is golden .
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