Crostata Italiana

 
IMG_6503.jpg

Crostata Italiana

Italian Fig Jam Pie

This recipe can also be made with homemade fig jam, which gives it a very moist texture and a sweet, delicious taste.  Mom would make crostata in the Spring, just to have in the kitchen in case someone stopped by.  It is perfect for tea time or breakfast on the porch.

Indulge in the sweet embrace of a Fig Jam Crostata, a delightful creation that encapsulates the essence of springtime bliss. Mom's cherished recipe, designed to be whipped up at a moment's notice, transforms your kitchen into a haven of warmth and irresistible aromas. Ideal for lazy tea afternoons or as a porch-perfect breakfast treat, this crostata is a symphony of flavors that welcomes impromptu guests with open arms.

As the Fig Jam Crostata graces your table, take a moment to savor the melding of flavors and the anticipation of shared moments on your porch. This recipe, born from Mom's culinary magic, welcomes spontaneity and celebrates the simple joy found in good company and delightful treats.

Tips for Serving and Presentation:

  • Dusting Delight: Lightly dust the cooled crostata with powdered sugar for an added touch of elegance.

  • Accompaniments: Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful pairing.

  • Slice with Precision: To showcase the beautiful lattice design, use a sharp knife to cut even slices.

For Reheating Leftovers:

  1. Preheat your oven to 350˚ Fahrenheit.

  2. Cover the crostata loosely with aluminum foil to prevent excessive browning.

  3. Warm in the oven for about 15-20 minutes or until heated through.

  4. Allow it to cool for a few minutes before slicing and serving.

Note: Microwave heating is not recommended for maintaining the optimal texture of the crostata.

Crostata Italiana

Crostata Italiana
Yield: 10-12
Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M
This recipe can also be made with homemade fig jam, which gives it a very moist texture and a sweet, delicious taste.  Mom would make crostata in the Spring, just to have in the kitchen in case someone stopped by.  It is perfect for tea time or breakfast on the porch.

Ingredients

  • 2 3/4 cups flour (or make this gluten free with King Arthur Measure for Measure Gluten Free Flour)
  • 3/4 cup granulated sugar
  • 3 tbsp milk
  • 1 3/4 sticks butter; softened
  • 3 egg yolks
  • 2 tbsp baking powder
  • 1 tsp pure vanilla extract
  • 2 9 oz. jars natural fruit preserves, such as strawberry, apricot (Mom always used Smucker’s preserves), or fig
  • 1/2 lemon peel, grated
  • Crisco or butter, enough to grease 2 pie plates

Instructions

  1. Preheat oven to 350˚ Fahrenheit
  2. Mix flour and sugar together, then cream in butter, lemon peel and baking powder
  3. Whisk the 3 egg yolks with milk and vanilla extract, add to the flour mixture and stir, then work the dough until well blended
  4. Grease and flour two 9” glass or ceramic pie plates
  5. Divide the dough into 3 equal parts, setting one portion aside
  6. Press the remaining two portions into the bottom and sides of the two prepared pie plates
  7. Spread the preserves evenly over the top
  8. Roll the remaining dough into round strips
  9. Place these strips across the top of the preserves in a lattice pattern
  10. Bake, together, at 350˚ for 25-30 minutes
  11. Remove from oven and let cool for one hour

Nutrition Facts

Calories

490.67

Fat

18.2 g

Sat. Fat

10.92 g

Carbs

77.5 g

Fiber

1.53 g

Net carbs

75.98 g

Sugar

40.13 g

Protein

4.92 g

Sodium

404.37 mg

Cholesterol

101.81 mg
Did you make this recipe?
Tag @cookinggioia on instagram and hashtag it #cookinggioia
Dolce, Dessert, SpringCooking Gioiastrawberry, apricot, Smucker's preserve