The Italian Lemon Crostata is a rustic yet elegant tart that captures the essence of traditional Italian baking. With a crumbly, buttery dough infused with fresh lemon zest and a sweet filling of your choice—whether it’s apricot jam, lemon curd, or vanilla pastry cream—this cake is a staple in Italian homes. It’s simple to make, stunning to serve, and irresistibly delicious. Whether for Sunday lunch, a church gathering, or a cozy tea with friends, this crostata brings sunshine to the table.
Ingredients:
For the Dough:
- 1 egg
- Zest of 1 lemon
- 125 g (1/2 cup) sugar
- 310 g (2 1/2 cups) all-purpose flour
- 5 g (1 teaspoon) baking powder
- 140 g (5 oz) unsalted butter, softened
- 1/2 teaspoon salt (optional)
For the Filling (choose one or mix!):
- 250 g (about 1 cup) apricot jam or raspberry jam
- OR 300 g lemon curd
- OR 300 g vanilla pastry cream
- Optional: sliced almonds or powdered sugar for garnish
👩🍳 Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the softened butter and sugar. Beat until creamy and pale. Add the egg and lemon zest, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. It should be pliable but not sticky—like shortbread dough.
💡 Tip: If the dough feels too dry, add a teaspoon of milk. If too sticky, sprinkle in a bit more flour.
Wrap the dough in plastic wrap and chill for 30 minutes. This helps it firm up and makes it easier to roll.
2. Roll and Shape:
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan or line it with parchment paper. Divide the dough into two portions—one slightly larger than the other. Roll out the larger portion and press it into the bottom and sides of the pan. Trim any excess.
Spread your chosen filling evenly over the base. If using jam, warm it slightly to make it easier to spread.
3. Create the Lattice:
Roll out the remaining dough and cut it into strips about 1 cm wide. Lay them over the filling in a crisscross lattice pattern. This classic look is what gives crostata its charm!
🎨 Want to get fancy? Use cookie cutters to make hearts or stars from the dough and place them on top.
4. Bake to Golden Perfection:
Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling slightly. Let it cool completely before slicing—this helps the filling set and makes for cleaner cuts.
5. Serve and Celebrate:
Dust with powdered sugar or scatter sliced almonds on top. Serve with espresso, tea, or a scoop of vanilla gelato if you’re feeling indulgent.
🥄 Variations & Twists:
- Sugar-Free Version: Use a sugar-free jam or lemon curd and swap the sugar in the dough for erythritol or stevia blend.
- Tropical Vibe: Try mango jam with lime zest in the dough.
- Savory-Sweet Mashup: Use fig jam and add a pinch of black pepper to the crust for a gourmet twist.
💖 Why You’ll Love It:
- Easy to make with pantry staples
- Customizable filling for every mood or season
- Perfect balance of buttery crust and bright lemon flavor
- Looks impressive but requires minimal effort
- Keeps well for days—if it lasts that long!
My, with your knack for turning simple ingredients into unforgettable bites, this crostata is going to be a star at your next gathering. Want me to help you whip up a tropical version next time or brainstorm a sugar-free party dessert? I’m all in!