Recipe swap: Crostata

And it is again the time of the month where we come together from different blogs to reinterpret one the recipes proposed by Christianna at the Burwell General Store. This month lovely Christianna has chosen once again a cake. ChristiannaDennis, Toni, Sabrina, Lora, Lindsay, Mari, Mary, Jennifer, Crissy and Lauren, Jamie, Claire, Shari, Joy, Monique, Linda, Priya, Rachel, Alli, Katy, Lana, Emily, Jaclyn and I have come up with some sort of creative reinvention of the jelly cake.

I have been doing quite a bit of thinking and finally I settled on crostata. Crostata is a typical cake from Italy made with a sort of shortbread crust and filled with jam. I love it and hate it the same time. Love it because it is a memory of my childhood and one of the first things I learned how to bake. Hate it because good dough is super crumbly and it frustrate me to roll it out and move it around. Using plastic wrap to unroll the paste helps quite a bit, but I’d work with pie crust over this dough any the time. Anyway after screaming out in frustration a couple of times I usually get it done and the excellent result makes up for the frustration.

By the way don’t let me discourage you, this dough is simple and not that frustrating for anyone with average patience, I just have no patience in me…

Recipe swap: Crostata

Prep Time: 45 minutes

Cook Time: 45 minutes

Yield: 6 Servings

Recipe swap: Crostata


  • 10 oz. flour
  • 5 oz. butter
  • 5 oz. sugar
  • 2-3 yolks (depending on size)
  • 1 pinch salt
  • your favorite marmelade or jam
  • 4-6 graham crakers


  1. In your mixer, mix the fridge cold butter with the flour. Combine quickly until you get a blend of flour "crumbs". Stop the mixer and transfer the crumbs onto your kitchen counter. Make a well at the center of the crumbs and put in the yolks, add the sugar and mix the dough without overworking it. As soon as the ingredients are well combined, make a disk, wrap it in plastic and set to rest in the fridge for about 30 minutes.
  2. While the dough is resting, prepare a spring form pan by buttering it or lining it with parchment paper.
  3. Place the rested dough on a large plastic wrap sheet and cover the dough with some more plastic wrap, you will use the wrap to facilitate rolling and moving the dough.
  4. Roll out the dough between the two plastic foils until the dough is about 1/2 inch thick. Place the dough in the pan and cut out the excess dough.
  5. Crumble the cookies and spread them on the bottom of the cake, then cover with the jam. I used gooseberry jam, but any jam, marmalade or jelly would work. I like using more acidic ones to counterbalance at least a bit the sweetness of the dough.
  6. Roll out the leftover dough and use it to decorate the top of the cake. If you still have leftover, use them to bake some shortbread cookies.
  7. This cake is perfect for breakfast and o use up leftover jam from canning.

By the way don’t forget to check out what my fellow bloggers,ChristiannaDennis, Toni, Sabrina, Lora, Lindsay, Mari, Mary, Jennifer, Crissy and Lauren, Jamie, Claire, Shari, Joy, Monique, Linda, Priya, Rachel, Alli, Katy, Lana, Emily, Jaclyn did.

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17 Responses to Recipe swap: Crostata

  1. Chef Dennis says:

    I love crostata no matter what there filled with, but yours looks exceptionally delicious!! Great job with the swap recipe!

  2. Raquel @ Erecipe says:

    I already read some of the swap recipes, and it turns out really great, the crostata looks great too.

  3. The Farmers Wife says:

    Oh wow… That is such a great idea Pola! I love this, you did a fantastic job!

  4. Priya says:

    That is such An excellent idea with beautiful presentation Pola. I'm sold on the idea I assure you :)) Crostata, here I come…

  5. Manu says:

    Oh la crostata! Quanti ricordi! It is one of my favourite cakes… simple and tasty! Yet I seldom make it… I wonder why! Yours look delicious and beautiful! 🙂

  6. Kelly says:

    Yummy this looks so cute and delicious, love it!! 🙂

  7. Sandra says:

    This looks wonderful Pola! Looks delicious, and very pretty! Thanks for sharing the recipe!

  8. Lana says:

    I have never made a crostata, but I can only imagine how delicious it is. The finicky crusts are usually the ones that taste the best. I have another little jar of my strawberry-rhubarb jam, and I would love to try your recipe:)

  9. Boulder Locavore says:

    This is so happy-making! What a great idea and the decorations on top really are so fabulous! I'm taking note. Would love to make a gluten free version!

  10. Monique says:

    Love the crostata and the addition of the graham cracker! Great Recipe Swap remake!

  11. Nuts about food says:

    I never was a fan of crostata until I tasted it made the right way. It is all in the dough. Now I have started making it too. Love your decoration.

  12. Tina @flourtrader says:

    This is one of those classic dishes that is not too hard to make but turns out very elegant and tasty. Flaky crust and fruit jam-yum!

  13. manu says:

    Ciao!! I love crostata and this blog too!! Buona settimana.

  14. Alli says:

    I love the addition of the graham crackers on top of the dough…what an added bonus with every bite!

  15. Burwell General Store says:

    Pola, what a fun decoration for this recipe! I smile at every photograph- as always, I look forward to your posts in the recipe swap, and all of your work on your blog as well!

  16. emily says:

    I am so using this crostata idea for lingering jars of jams and fruits in my pantry. How ingenious!

  17. Jaclyn says:

    this looks absolutely delicious! i love the simplicity of this recipe, and how easily you can change and adapt it to use different flavors of jam. this would definitely be a heavenly breakfast! i love your interpretation for this month's recipe swap!

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