Name: Pasta di Crostata a Quadratino (Lattice Tart Filled with Jam)
Yield: Makes 2 crostate, one 9-inch and one 8-inch
Cuisine: Italian
Ingredients: 1 teaspoon baking powder; ½ cup (3½ ounces) sugar; 3 tablespoons extra-virgin olive oil; 2 tablespoons Cointreau or Grand Marnier; 1 teaspoon vanilla extract; 2 large eggs, room temperature; 3½ cups fruit preserves, such as apple and grape preserves or any jam of your choice; use 2 cups for the 9-inch crostata and 1½ cups for the 8-inch; 1 egg beaten with 1 teaspoon water; 2¾ scant cups (12½ ounces) unbleached all-purpose flour plus extra tablespoons for rolling; Grated zest of ½ lemon; 4 tablespoons (2 ounces) unsalted butter, room temperature, cut in small pieces; A pinch of salt

Preparation info

Makes
2
crostate, one 9 inch

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Asked to name the archetypal grandmother dessert, the simple sweet that appears at the end of a meal at home, most Italians would answer in a flash: a crostata filled with jam. The dessert knows no regional boundaries: every Italian child grows up eating sweet pastry tarts filled with homemade preserves.

When Giulia Tondo makes this recipe, she makes ten crostate, but then, she does everything on a mammoth scale to feed all her children and grandc

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Ingredients

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