Pasta frolla, the rich, buttery Italian shortcrust pastry, is a staple in the repertoires of pastry chefs and family home bakers alike. In the home kitchen, the versatile dough is the starting point for many humble, reliable recipes, from shortbread cookies to rustic jam-filled crostatas.
Of all its uses, my favorite is the crostata: Italy’s answer to a fruit pie, but with a charming twist.Instead of fresh fruit, we turn to the pantry, reaching for a jar of homemade or high-quality jam. Rustic and versatile, it is one of the most classic home-baked Italian desserts.
To savor the last cozy moments of winter before spring’s arrival, I’ve chosen a velvety quince jam, its delicate floral notes perfectly complemented by the crunch of chopped walnuts. Serve it with espresso, and you’ll have a simple yet elegant way to end any meal, Italian style.
Ingredients (serves 8 to 12)
- 2½ cups/300 grams all-purpose flour
- ¾ cup/150 grams sugar
- ¼ teaspoon fine sea salt
- Zest of 1 lemon
- 11 tablespoons/150 grams unsalted butter, cubed, at
room temperature - 1 large egg, beaten
- 12 ounces/1 cup/350 grams quince or apple compote
- 2 ounces/55 grams walnuts, roughly chopped
Directions
- In a large bowl or on a wooden board, mix together the flour, sugar, salt, and grated lemon zest.
- Add the cubed butter and use your fingertips to rub it into the other ingredients, until they form fine crumbs. Add the beaten egg, and use your hands to quickly incorporate all the ingredients, until the dough just comes together. Flatten the dough into a disc and wrap it in plastic wrap, then stash it in the fridge to rest for a few hours, or ideally until the next day.
- Remove the pasta frolla from the fridge and leave it at room temperature for about 20 minutes. This will make it easier to roll it out.
- Preheat the oven to 350°F/175°C.
- Butter a 12-inch/30cm tart pan with a removable bottom.On a floured surface with a floured rolling pin, take 2/3 of the dough and roll it out into a ⅓-inch/8 mm -thick disc, large enough to line the bottom and sides of the tart pan. Gently lift the dough, with the help of the rolling pin, and lay it into the bottom of the tart pan. Use your fingers to press the dough into the pan and up the edges. Roll the rolling pin over the edge of the pan to trim the dough, saving the scraps.
- With a spoon, spread the jam evenly over the crust, then sprinkle the walnuts on top.
- Knead the excess dough scraps into the reserved dough. Roll it out on a sheet of parchment paper. With a sharp knife, cut the disk strips. Lay half of the strips across the tart vertically, and the other half horizontally, to form a lattice top, pressing the ends of each strip intothe dough at the edge of the pan.
- Bake the crostata for about 45 minutes, until golden brown. Let cool, then cut into slices and serve.
