I love Italian food, especially the sweets. A crostata is an Italian baked tart or pie, a “rustic free-form version of an open fruit tart” that may also be baked in a pie plate.
Today’s version is made (like it should actually be cooked) with Italian sweet pastry dough – pasta frolla (find the recipe of it on web HERE).
This easy recipe to prepare, but really delicious to taste will definitely make your day and it is perfect dessert for family and friends “Dessert Time” !
- Im not using any measurments in this recipe because you can cook the crostata as big or small as you desire and fill it as much as you want. You can do a big crostata or individual ones. It’s all up to you
Method:
Preheat oven to 180°C
Cook pasta frolla (find the recipe in HERE)
Open the pasta frolla with a rolling pin in desired shape; 1cm is enough (make sure not to have a thicker foil)
Place the foil into desired pan putting parchment paper on it, or greasing the pan
Prick the foil all over with a fork or another instrument: this allows air to escape when the tart is in the oven and prevents the dough from swelling as it bakes
Fill in the middle of the foil with pastry cream (find the recipe in HERE) and strawberries
Fold edges of the dough over strawberries and cream filling
Bake until it’s fully baked, for around 50 minutes
Allow to cool for 15 minutes before serving
Photography by Eranda Janku, unless otherwise stated
