Crostata Amalfitana Recipe
Category: Desserts
Servings: 12
This Crostata Amalfitana, a traditional Italian dessert hailing from the Amalfi Coast, combines the rich flavor of pastry with the delicate sweetness of custard and a touch of tangy cherry preserve. Perfect for a special occasion or just to indulge your sweet tooth, this crostata is sure to impress with its delightful texture and flavors. Here’s how to prepare it.
Ingredients
For the Pastry Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Eggs | 110g |
| Butter (cold, cubed) | 150g |
| Sugar | 150g |
| Lemon zest | Β½ lemon |
| Salt | 3g |
| Baking powder | 1 tsp |
For the Custard Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 370g |
| Egg yolks | 60g |
| Sugar | 150g |
| All-purpose flour (00) | 40g |
| Lemon zest | 1 lemon |
Additional Ingredients:
| Ingredient | Quantity |
|---|---|
| Maraschino cherries (preserved) | 120g |
| Powdered sugar (for dusting) | to taste |
Instructions
Step 1: Prepare the Pastry Dough
To begin making the Crostata Amalfitana, start by preparing the pastry dough. In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, baking powder, and a pinch of salt. Mix for a few moments until they are well combined. Then, add the sugar and cold cubed butter. Continue mixing until the mixture resembles coarse crumbs.
Next, add the lemon zest to the mixture, and mix again until everything is evenly incorporated. You should have a crumbly texture that is just starting to come together. At this point, crack the eggs into the bowl and mix until the dough starts to form a cohesive ball. Once the dough is well combined, transfer it to a lightly floured surface. Gently knead the dough for a few seconds until smooth and pliable.
Shape the dough into a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 1 hour to allow it to firm up and make it easier to roll out.
Step 2: Make the Custard
While the dough is resting, prepare the custard filling. In a small saucepan, whisk together the egg yolks and sugar until smooth. Gradually sift the flour into the mixture, stirring constantly to avoid lumps. Once the flour is well incorporated, add the lemon zest for flavor.
Next, pour in the whole milk while continuing to whisk the mixture. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Once the custard starts to thicken and begins to bubble gently, reduce the heat and continue cooking for another 2-3 minutes.
Remove the custard from the heat and pour a small amount of it into a separate bowl to temper it. Gradually whisk the tempered custard back into the rest of the mixture. This will help prevent the eggs from curdling. Stir the custard until it is smooth and fully combined. Once done, transfer the custard to a clean bowl and cover it with plastic wrap. Make sure the plastic touches the surface of the custard to prevent a skin from forming.
To cool the custard quickly, place the bowl in a larger bowl filled with ice cubes. Once the custard has cooled to room temperature, refrigerate it for at least 1 hour to firm up before using.
Step 3: Assemble the Crostata
After the dough has chilled and the custard has cooled, itβs time to assemble the crostata.
Take 2/3 of the dough and roll it out on a floured surface until it reaches a thickness of about 3mm. Transfer the dough to a 24cm tart pan (preferably one with a removable bottom). Gently press the dough into the bottom and sides of the pan, making sure it fits snugly against the edges. Trim any excess dough around the edges.
Next, spoon the cooled custard into the tart shell, spreading it out evenly with a spatula to cover the base. Carefully drain the maraschino cherries from their syrup and arrange them evenly on top of the custard.
Step 4: Create the Lattice Topping
With the remaining dough, roll it out to 3mm thickness. Using a sharp knife or a pastry cutter, slice the dough into long strips. Lay the strips over the filled tart in a crisscross pattern to form a lattice. Overlap the strips slightly to create a diamond-shaped pattern.
Trim any excess dough from the edges and press down lightly to seal the lattice strips to the base dough. You can also decorate the edges by crimping them with a fork or pinching them with your fingers.
Step 5: Bake the Crostata
Preheat your oven to 180Β°C (350Β°F) and place the crostata on the middle rack. Bake the crostata for about 35 minutes, or until the pastry is golden brown and the filling is set.
Once baked, remove the crostata from the oven and allow it to cool in the pan for a few minutes. Then, carefully remove the crostata from the pan and transfer it to a wire rack to cool completely.
Step 6: Serve and Enjoy
Once the crostata has cooled, dust the top generously with powdered sugar. Slice and serve as a perfect dessert for any occasion. The sweet, creamy custard pairs beautifully with the tangy maraschino cherries and the buttery, crumbly pastry.
Enjoy your delicious Crostata Amalfitana, a true taste of Italy!
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 40g |
| Protein | 4g |
| Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 100mg |
| Sodium | 70mg |
| Fiber | 1g |
| Sugar | 18g |
This crostata is a delightful treat that combines the rich flavors of Italian pastry with a creamy custard filling, perfect for any gathering or special moment.
