Crostata is a staple all over Italy, especially for a merenda, a snack, with an espresso. It is a popular dessert in most every Trattoria I have ever been to, and, of course, is readily available at La Pasticceria, the bakeries, in every town from North to South. I enjoy this delicious torte with a glass of Valente Montonico Spumante Brut.
See ingredients, directions and pairings.
1-1/3 cup Cake Flour
1/2 cup Sugar, I use Swerve sugar replacement
3/4 cup Preserves, Blackberry, Raspberry, Strawberry. I always use Apricot!
2 Large Eggs
6 tablespoons Salted Butter, softened
1 teaspoon Baking Powder
1 Lemon, zested
Pinch of Sea Salt