A kitchen in lockdown: Crostata con la Marmellata

April 22, 2020

I love and hate making crostata.


I love it because it remembers me of my mom Anna and my auntie Giulia.



I love it because I used to argue with my mom about the fact that she wouldn't add yeast to the dough, and now I don't either.



I love it because it smell of the earliest years of my life, when mom kept me in the kitchen with her and I was eager to decorate the cake and eat the unused dough, and now Francesca makes cakes and eats the crostata unused dough.

I love it because it is an all time favourite of my kids, Francesca is partial to  "frutti di bosco" jam, Matteo of....all.





I love it because I fed it to my son's Rugby Team for about 10 years, and some of those kids play in the jouvenile National Rugby Team, you're welcome.


I love it because there are so many things that makes me love it, and they are all related to my family and life.

This is why I love it.



What do I hate about it? Two things:


ONE. It lasts max 15 minutes.

TWO. The fact that if I don't rush up to the first slice, I will not get any.


Crostata di Frolla con Marmellata


Preparation time:15 min

Cooking Time : 30 min





  • 200 gr/7oz white flour

  • 110 gr/4oz Brown Sugar

  • 80 gr/8 oz  room temperature unsalted butter

  • 1 egg plus 1 yolk

  • Salt

  • Grated lemon zest






On a wooden board or a marble top put all the flour, making a well, and break in it one egg and one yolk, the sugar, the room temperature butter, a pinch of salt and some grated lemon zest.


Work quicklyuntil it makes a smooth dough, cover with plastic wrap and leave to rest in the fridge for about one hour.


Once out of the fridge, rolli t over some floured parchment paper enough to fill an 11in  pie plate, trim the excess of dough, and the excess of paper, fill with jam and with the rest of dough decorate the pie, traditionally we make a grid decoration, but you can do what you want!

Somelike tobrush the crust with beaten egg, but I don’t.


Bake in the preheated oven for about 30 to 40 min at 180° or 375f, or until the crust gets lightly brown.


If you serve it with some whipped cream flavoured with some frutti di bosco jam (add to the cream when almost whipped a couple of tbsp of jam well melted in a tablespoon or two of milk), or ice cram, it becomes a great dessert!


Let cool before serving.


If you can.



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