The classic Italian crostata is really just a giant jam tart, and is usually eaten at breakfast, in small, sweet and crumbling squares alongside a coffee. It’s a perfect example of Italian baking; simple, comforting, simultaneously chic and homely. Of course a good crostata depends on two things, good jam and good pastry. The pastry must be buttery and crumbly, and the jam must be tart and preferably homemade. It’s not the end of the world if you buy the jam, just make sure it has more fruit than sugar.
The crostata is also very forgiving, no need to blind bake and no complicated processes involved, just make the pastry, roll it out, spread over the jam and bake. Part of the fun is cutting the crinkled strips for the lattice, but you don’t have to be too precise here, as it looks even better a bit wonky. The frilled edges make it look slightly like something Nonna would make, which is part of its timeless appeal. (I use a ravioli cutter for these - that tiny but adorable device with wooden handle and a little crinkly wheel that every kitchen needs).
I used homemade blackberry jam and added a little farro to the pastry, which makes it nutty and a little more crumbly in a good way. However, you can keep to all plain flour if you prefer.
Makes 1 flan/crostata dish
For the pastry:
250g plain flour (or 150g plain and 100g farro/spelt flour)
200g unsalted butter
100g light brown sugar
a good pinch of salt
2 egg yolks
1 pot of best blackberry jam
Throw everything in the magi mix and blitz until you have a dough (or rub in the butter to the dry ingredients by hand, then mix in the yolks until it comes together).
Wrap and chill for at least 30 minutes. Then roll out (flouring your board and rolling pin) until pound coin thickness and line your tin/dish with two thirds of the pastry. Cut lattice strips with the remainder, using a ravioli cutter or a knife if you don't have one. Spread the jam out over the base and then lay over the lattice strips, pressing them to seal.
Brush with beaten egg and bake in a 180 oven until golden (around 35 minutes).
Eat for breakfast with coffee.
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