Have you ever dreamt of a giant cookie in the shape of a pie? If so, you're not alone. The Italians have something called a crostata. Which is basically a pie baked with a type of butter cookie crust and filled with jam. It's a glorious thing to behold and a very simple treat to make!
Crostatas are mainly filled with jam but if you're not the jam type of person, may I suggest filling it with a layer of Nutella? I'll leave you with that thought and my recipe for a 9 inch Rhubarb Strawberry Crostata.
1 1/2 cup AP Flour
1 stick + 2 tbsp Butter (melted)
1/2 tsp Salt
1/4 cup Sugar
1 1/2 tsp Baking Powder
1 tsp Vanilla Extract
2 Egg Yolks
9 inch Tart Plate with a removable bottom
A small knife
A rolling pin
Parchment or Wax Paper
- In a bowl, combine flour, sugar, salt, and baking powder. Mix well.
- Add the melted butter, vanilla, and egg yolks. Mix until a dough forms.
- Knead the dough a bit until it's no longer falling apart. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat your oven to 350 degrees F.
- Once the dough has chilled, take it out and slice 1/3 off. Set that smaller portion aside, this will be used for the lattice strips.
- Using your hand, flatten the larger portion of dough. Sandwich it in between 2 sheets of paper. Use a rolling pin to flatten into a sheet of dough about 1/4 inch in thickness.
- Once flattened, carefully lift the top sheet of paper off and flip the dough on top of a tart pan - dough side down. Carefully lift the remaining paper off the dough.
- Use your fingers to tuck the edges of dough against the pan. Prick the bottom of the pan using a fork to avoid bubbles from forming in the oven.
- Spread the jam evenly.
- Roll the remaining portion of dough using the same paper method as above. Slice dough in strips (you'll use at least 10 strips) and arrange in a lattice style.
- Brush the top of the crostata with melted butter and baked for 25-30 minutes.
- Let cool completely before removing from the pan.