Classic Italian Crostata della Bisnonna Recipe

Indulge in the nostalgic flavors of Italy with this classic Crostata della Bisnonna recipe. This traditional Italian dessert combines a buttery pastry crust filled with sweet and tangy jam. The crostata is beautifully baked to a golden perfection, making it an elegant and irresistible treat for any occasion. With its simple ingredients and easy preparation, this recipe is a must-try for both beginners and experienced bakers. Take a journey to the past and indulge in the taste of old-world Italy with every bite of this delicious crostata.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup your favorite jam (such as strawberry or apricot)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Add the cold butter pieces to the flour mixture.
4. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
5. In a separate small bowl, whisk together 1 egg and vanilla extract.
6. Pour the egg mixture into the flour mixture.
7. Mix with a fork until the dough starts to come together.
8. Transfer the dough onto a lightly floured surface and knead it gently until it forms a smooth ball.
9. Divide the dough into two equal portions.
10. Take one portion and roll it out into a circle large enough to fit your tart pan. Press the dough into the bottom and sides of the pan.
11. Spread the jam evenly over the dough in the tart pan.
12. Roll out the second portion of dough and cut it into strips or shapes to create a lattice design on top of the jam.
13. Whisk the remaining egg in a small bowl and brush it over the lattice crust.
14. Bake the crostata in the preheated oven for 30-35 minutes, or until the crust is golden brown.
15. Remove from the oven and let it cool for a few minutes before serving.
16. Slice and enjoy this traditional crostata warm or at room temperature.

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