Italian Crostata Cake

The most loved cake in Italy — flaky, buttery, and filled with fruity goodness!

Ingredients

For the Dough:

1 large egg

Zest of 1 lemon (organic if possible)

125 g (1/2 cup) granulated sugar

310 g (2 1/2 cups) all-purpose flour

5 g (1 teaspoon) baking powder

140 g (5 oz) unsalted butter, softened

1/2 teaspoon salt (optional)

For the Filling:

250–300 g (about 1 cup) of your favorite jam (apricot, strawberry, or raspberry are traditional)

Instructions

1. Prepare the Dough:

In a large bowl, mix the softened butter and sugar until creamy.

Add the egg and lemon zest. Mix well.

In a separate bowl, whisk the flour, baking powder, and salt (if using).

Gradually add the dry ingredients to the wet mixture, kneading gently until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 20–30 minutes.

2. Preheat and Prepare Pan:

Preheat oven to 180°C (350°F).

Butter and flour a 9-inch (23 cm) tart or pie pan.

3. Assemble the Cake:

Reserve about 1/3 of the dough for the top.

Roll out the remaining dough to fit your pan. Press it into the base and up the sides evenly.

Spread the jam evenly over the dough base.

Roll out the reserved dough and cut it into strips. Arrange in a lattice pattern over the jam.

4. Bake:

Bake for 30–35 minutes or until golden brown.

Allow to cool completely before slicing.

Tips

Butter must be soft but not melted — this keeps the dough tender.

Don’t overbake — it should be lightly golden.

Dust with powdered sugar before serving for a beautiful finish.

Why Italians Love It

Simple, wholesome ingredients

Made with love and often passed down from Nonna (Grandma)

Perfect with coffee or tea, especially in the morning or for “merenda” (afternoon snack)