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Jam Filled Crostata Italian Pie, all the trick for simple but very toothsome cake

The classic of the classics: shortbread pastry and jam, one of the most popular Italian cake!Tb his disarming delicacy is really fast and easy;  it takes just 20 minutes to prepare and 40 to bake. 
If you want to make an amazing crostata cake, read the the method here. 
Believe me, the result will be sensational! 
Course Dessert
Cuisine Italian
Keyword crostata, italian crostata, jam filled crostata
Prep Time 15 minutes
Cook Time 30 minutes
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Ingredients

  • 250 gr flour type 00 (pastry flour or patent flour) + some to roll the dough 
  • 50 gr cornflour 
  • 150 gr organic butter 
  • 130 gr caster sugar or powdered sugar or 100 of sugar and 30g of honey
  • 1 whole egg
  • 1 egg yolk
  • a Pinch salt 
  • 300-400 gr jam
  • Half a vanilla pod or vanilla extract (extra)
  • A pinch of baking powder for a more tender shortbread (extra)
Servings 8 People

Instructions

  • Sift the flour onto a pastry board or in the bowl of the mixer fitted with the paddle attachment; 
  • Add salt, sugar, the diced cold butter, and mix until a crumbly texture; 
  • With the mixer running, slowly add the slightly beaten  whole egg and the yolk; 
  • Add the lemon zest (grate at this time), 
  • Transfer the dough on the pastry board and knead it quickly until it starts to come together. Watch out: it must not become too sticky, elastic or compact. If it is sticky, add some more flour.  Knead until a smooth ball forms; 
  • Wrap it into cling film and refrigerate for two hours or overnight in the lowest compartment of the fridge;
  • Butter and flour a round baking pan; 
  • Roll 2/3 of the dough; a cold marble board would fit this operation the best, but if you don’t have one, roll the dough on a sheet of parchment paper;
  • Sprinkle the surface and roll to 1/8’’ thickness, 
  • Gently roll the dough onto the rolling pin and transfer it to the baking pan; 
  • Press the dough to the sides of the pan; 
  • Trim the dish of extra dough; 
  • Prick the dough with the tongs of a fork; 
  • Evenly spread the jam in the shell; level it with a spoon. Watch out: do not fill it until the top of the shell, otherwise the jam will unpleasantly overflow; 
  • Let the shell sit in the fridge;
  • Make a lattice pattern to decorate: knead the remaining dough and roll it out. Make sure the shortbread is cold and compact, then cut strips with a pastry wheel. If the dough is too soft or warm, refrigerate it for 20 minutes otherwise the strips will fall apart; 
  • Cut from 6 (3+3) to 9 (4+5) 1(1,5) cm thick stripes; 
  • Place the strips onto the shell: form a bottom layers of evenly spaced strips and then criss-cross with more strips. Gently press together and trim away the extra strips; 
  • Pre-heat the oven at  180°C (356°F); in the meanwhile let the cake sit in the fridge again; it will keepsits shape more easily;
  • Bake for about 30 minutes until golden: it mustn’t get too dark, 
  • Let it cool down (no less than 20 minutes) and remove the crostata from the baking pan; 
  • Serve it completely cool when all the flavors have combined evenly.