Recipe
Shortcrust Pastry and Crostata: a blend of Recipe, History, and Tradition
Shortcrust pastry is one of the most beloved recipes in Italian patisserie. With just four ingredients, you can create a fragrant and crumbly base, perfect for many desserts especially the classic crostata.
Shortcrust Pastry Recipe for Crostata
Here are the ingredients for a shortcrust base, ideal for a round tart pan:
- 300 g of all-purpose flour
- 200 g of butter
- 100 g of granulated sugar
- 1 egg
- Grated lemon zest and vanilla to taste
Preparation
Cream the butter and sugar (on low speed if using a stand mixer). Add the egg and flavorings, then incorporate the flour. Mix until a smooth dough forms.
Let the dough rest in the refrigerator for at least one hour, this step is key for a crumbly, easy-to-roll pastry.
Tips
- Use cold ingredients, especially the butter, for better texture.
- Avoid overworking the dough, or it may become tough.
- Wrap the dough in plastic wrap before chilling for best results.
Crostata: The Ultimate Dessert
The crostata is perhaps the oldest dessert in Italian baking. It’s a simple yet delicious preparation made from shortcrust pastry and filled with jam, custard, or fresh fruit. It’s often topped with the signature lattice of pastry strips.
The origins of the crostata date back to the 14th century, with early references in the famous French culinary manual Le Viandier.
According to legend, the crostata was first created as an offering to the mermaid Parthenope, whose divine protectors turned simple ingredients into a magical dessert.
Others credit the modern version to a nun from the convent of San Gregorio Armeno in Naples, where the lattice design is said to resemble the iron grates through which cloistered nuns would attend mass.
The crostata is more than a dessert, it’s a sweet intersection of flavor, memory, and legend, a timeless classic of Italian tradition.
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