Crostata Lamponi e Cocco

Crostata is by far the most typical Italian cake. In every city across Italy, in every small bakery, you will find a different crostata, each recipe varying slightly, filled with different jams according to the season.

The following recipe is one of the thousands of variations on the theme. The crust pastry can be used with a different jam, or to make plain biscuits.

Experiment and enjoy!

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Pastry:

250g 00 flour

125g butter

1 egg

1 pinch of salt

90g sugar

Filling:

1 jar of raspberry jam

150g dried grated coconut

2tbsp sugar

2tbsp 00 flour

50g butter

1 egg

Combine the flour, sugar, salt and butter in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add the egg and quickly bring the dough together in the bowl and shape into a ball. Cover with plastic wrap and place in the fridge for 1 hour to rest. You can make the dough up to one day in advance of baking the cake (keep it in the fridge wrapped in cling film). This basic pastry also freezes well.

Preheat oven to 180°C. Position the oven rack in the middle shelf of the oven. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. 

Make the coconut topping simply by mixing the dry ingredients, rubbing in the butter and then adding the egg. You will have a crumb like consistency.

Spoon the jam evenly into the pastry case and then distribute the coconut topping on top of it by gently dropping it with your hands. It does not need to be even  or completely sealed.

Roll out the remaining pastry on a lightly floured surface to a 5mm-thick disc. Use a ravioli wheel to cut the dough into 1.5cm-wide strips. Arrange half the strips across the top of the tart. Repeat, crossways, with remaining strips. Press the edges to seal and trim any excess.

Place the tart on a baking tray. Bake on the lowest shelf for 45 minutes or until golden. Set aside for 15 minutes to cool in the tin before transferring to a wire rack to cool completely. Dust with icing sugar. Cut into wedges and serve.