Crostata recipe

And it is again the time of the month where we come together from different blogs to reinterpret one the recipes proposed by Christianna at the Burwell General Store. This month lovely Christianna has chosen once again a cake. Christianna, Dennis, Toni, Sabrina, Lora, Lindsay, Mari, Mary, Jennifer, Crissy and Lauren, Jamie, Claire, Shari, Joy, Monique, Linda, Priya, Rachel, Alli, Katy, Lana, Emily, Jaclyn and I have come up with some sort of creative reinvention of the jelly cake.

I have been doing quite a bit of thinking and finally I settled on crostata. Crostata is a typical cake from Italy made with a sort of shortbread crust and filled with jam. I love it and hate it the same time. Love it because it is a memory of my childhood and one of the first things I learned how to bake. Hate it because good dough is super crumbly and it frustrate me to roll it out and move it around. Using plastic wrap to unroll the paste helps quite a bit, but I’d work with pie crust over this dough any the time. Anyway after screaming out in frustration a couple of times I usually get it done and the excellent result makes up for the frustration.

By the way don’t let me discourage you, this dough is simple and not that frustrating for anyone with average patience, I just have no patience in me…

Recipe swap: Crostata


  • 10 oz. flour
  • 5 oz. butter
  • 5 oz. sugar
  • 2-3 yolks (depending on size)
  • 1 pinch salt
  • your favorite marmelade or jam
  • 4-6 graham crakers


  1. In your mixer, mix the fridge cold butter with the flour. Combine quickly until you get a blend of flour “crumbs”. Stop the mixer and transfer the crumbs onto your kitchen counter. Make a well at the center of the crumbs and put in the yolks, add the sugar and mix the dough without overworking it. As soon as the ingredients are well combined, make a disk, wrap it in plastic and set to rest in the fridge for about 30 minutes.
  2. While the dough is resting, prepare a spring form pan by buttering it or lining it with parchment paper.
  3. Place the rested dough on a large plastic wrap sheet and cover the dough with some more plastic wrap, you will use the wrap to facilitate rolling and moving the dough.
  4. Roll out the dough between the two plastic foils until the dough is about 1/2 inch thick. Place the dough in the pan and cut out the excess dough.
  5. Crumble the cookies and spread them on the bottom of the cake, then cover with the jam. I used gooseberry jam, but any jam, marmalade or jelly would work. I like using more acidic ones to counterbalance at least a bit the sweetness of the dough.
  6. Roll out the leftover dough and use it to decorate the top of the cake. If you still have leftover, use them to bake some shortbread cookies.
  7. This cake is perfect for breakfast and o use up leftover jam from canning.

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