Crostata

Crostata is an Italian baked tart or pie characterized by a shortcrust pastry shell and a sweet filling, typically jam or custard, though it can also feature ricotta or fresh fruit. The name derives from crosta, meaning crust, highlighting its crust-focused presentation.

The pastry is usually pasta frolla, a sweet shortcrust made from flour, sugar, butter, eggs, and often lemon zest or vanilla. The dough is chilled, rolled, and pressed into a tart pan, then filled and topped with a lattice or a full crust before baking until golden. Common fillings include confettura (fruit jam), marmellata, crema (custard), lemon curd, or assorted fresh fruits. There are also savory versions, known as crostata salata, filled with cheese, vegetables, or cured meats.

Regional variations exist across Italy, with fillings reflecting local fruit traditions and flavors. Examples include crostata di visciole (sour cherry) associated with central Italy and other regional twists that incorporate ricotta or different fruit preserves. The crostata is commonly prepared for holidays, family gatherings, and as a versatile dessert, served cooled or at room temperature, sometimes with a dusting of powdered sugar or a glossy glaze.

Variants may use different dough bases, such as puff pastry or almond-based crust, to achieve different textures. Some recipes employ blind baking to preserve the crust’s integrity and prevent sogginess when using wet fillings. Overall, the crostata is a flexible, widely loved Italian pastry with numerous regional expressions.