Crostata. Serve warm or at room temperature. Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert.
It is one of the most classic Italian desserts. It uses a shortcrust dough (pasta frolla) made with flour, sugar, eggs, egg yolks, baking powder and lemon zest. A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. You can cook Crostata using 2 ingredients and 3 steps. Here is how you cook that.
Ingredients of Crostata
- Prepare 2 of pâtes brisées.
- You need of Marmelade de fraises.
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart. Classic Italian Crostata, a delicious Italian Pie makes the perfect dessert or snack recipe, the delicate flaky crust is filled with your favourite choice of Jam. Mix in butter until mixture resembles coarse meal. The word crostata is Italian and describes a rustic, free-form dessert that typically consists of a layer of buttery dough filled with sweet fruit (and sometimes vegetables—crostatas can be savory, too).
- Étaler 1 rouleau de pâte sur un plat beurré, allant au four. En couche uniforme rajouter la marmelade..
- Sur le deuxième rouleau de pâte découper de petits cœurs et ensuite couvrir la marmelade avec..
- Enfourner pour 30-30 min à 280 dégrées..
The pastry is folded about an inch over the sides, brushed with an egg wash or water and baked. This peach crostata is a free-form tart with an easy crust made in a food processor. It bakes up golden with vanilla-cinnamon peaches bubbling in the center. Crostata a free-form rustic tart is a quick fill-in for two-crust pie and can be made in under an hour. Perfect pastry is easy with our Mixed-Berry Crostata and crostata isn't limited to berries: Take advantage of all of the seasonal fruits, like thin-sliced stone varieties.