Friends coming for dinner and you forgot the dessert?
Keep calm and breathe deeply, there’s always time for baking a crostata.
To make this delicious dessert you will need to begin with pasta frolla: the following recipe is pretty much standard and very simple to accomplish.
- 600 gr flour
- 2 eggs
- 100 gr butter at room temperature
- 200 gr sugar
- 100 gr extra virgin olive oil
- yeast
- the grated zest of a half a lemon
- jam
- icing sugar
Make a well in the flour and begin working the eggs (both albumen and yolk) and sugar, cream the butter separately and add to the mixture, handling it as little as possible to keep from melting. Add yeast and pour olive oil slowly, continuing to work the creamy dough until it sucks the flour completely and leave it rest for 1 hour. Once the dough has rested, butter a fat-bottomed pan approximately 12-14 cm large and preheat your oven to 175 C. Roll the dough out somewhere between 0,5 cm and 1 cm thick, smooth out quickly without working the dough overmuch lest it become crumbly upon baking. Set aside the cuttings to make decorative strings. For a jam crostata you’ll need good quality jam such as strawberries, cherries or black grapes. Spread jam on the dough in the pan, reroll the cuttings and make 1 cm strips, lay them in a crosshatch pattern over the jam. When you’ve finished, lay a thin ring of dough around the border of the crostata and tamp it down with a fork to pattern the crostata’s rim.
Bake for about 20 minutes or until the dough begins to brown, pay attention not to overbake or pasta frolla will become hard as stone! 🙂 When the crostata has cooled down add a little sprinkle of icing sugar and pair with a strong coffee!
Note: my favorite jams from Abruzzo? D’Alessandro Confetture or Feudo delle Ginestre
Cheers!
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Abruzzo4foodies 
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