Each time I’ve been to the Italian’s parents’ place in Turin, his mom has made a big, fabulous Crostata, the Italian version of a baked tart or pie. Her crostatas are not only delicious, typically filled with homemade fig or apricot jam, but also so beautifully constructed that I’ve often thought they were straight from a bakery. I decided to try my own crostata today, and while it may not look as professional as the Italian’s mother’s, it tasted pretty good!




1 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoons sugar

1/2 teaspoon kosher salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed

1 large egg

1 tablespoon milk


Combine four, sugar and salt. Add cold butter and mix in food processor or whisk until pea-sized clumps form.

Whisk egg and milk in bowl; add to flour mixture. Gather dough into a ball and cover in wrap, place in fridge for at least one hour.

After an hour, roll out dough with rolling pin on floured table, cut or form in desired shape.  Leave some extra dough for the top. Place bottom dough on parchment paper on cooking tray.

Whisk egg and brush on top of the dough on the parchment. Spread out jam on this dough. Cut the other rolled dough into long strips, and place these on top of the jam in a criss-crossed design.

Brush more of the whisked egg on top of the crossed dough. Sprinkle sugar on top of this.

Bake at 400 F (205 C) for about 45 minutes.

Alternate fillings: 

Fresh fruit (berries, apricots, figs) mixed with sugar or powdered sugar


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