Cook n Bake: Italian Series; Crostata alla frutta

Rometti Crostata di Frutta

Hello Everyone,

From now on every Thursday, Rometti is going to have a brand new weekly blog called Cook n Bake which will include different series on specific counties and their cuisine. This blog will provide you with familiar and unfamiliar dishes from many different parts of the world.  You absolutely cannot miss some of these delicious recipes we’ll guide you through week after week. This will also be a great place for you to share your recipes, please share your thoughts ideas and recipes with our readers!

Let’s start with Italian cuisine which I am very familiar with being Italian myself. There are many chain Italian restaurants in the US  that try to pass their food for authentic Italian. Well, don’t be fooled! Just because they’re putting together some pasta and meatballs on a plate, doesn’t always mean they are capturing the true essence of Italian preparation, fresh ingredients, and cooking.  Our goal will be to show you that balance for all palates,sometimes rich, sometimes delicate flavors will work their magic and let you savor the true taste of Italy.

Our first dish is the Crostata, which is a baked dessert tart that can be made with either fresh fruit with pastry cream, as well as jam with ricotta. The Crostata di frutta, popular throughout the year but especially in the Summer, is a fresh, sweet bite to top off a light meal or to simply enjoy with a cup of tea (or, if you prefer Rometti Limoncello which pairs very well with this kind of crostata because of that lemony hint from the cream).


for the shortbread (pasta frolla):
10.6 oz (300 g) superfine flour (farina “00”)
7 oz (200 g) integral baking flour
9 oz (250 g)unsalted butter
4 eggs: 3 yolks + 1 whole egg
7.5 oz (220 g) sugar
lemon zest

for the cream:
3 oz (80 g) cornstarch
7 oz (200 g) sugar
juice from 1 lemon
7 oz (200 g) water
1 knob of butter
4 teaspoons of cherry jam

In a bowl mix the two kinds of flour. Add the butter let to soften at room temperature. Mix everything together until it’s a crumbly mixture. Add the eggs (3 yolks and 1 whole), sugar, the lemon zest and mix until you get a soft and homogenous mixture.
Let it set in the refrigerator for about 30 min, which will give you some time  to start preparing the cream.

In a pan, mix the cornstarch with the sugar, slowly add water, the lemon juice and the knob of butter. Put the pan on the stove at a low temperature and keep stirring. As it thickens add the jam, and once everything is mixed take it off the stove and let is cool down.

Flat the shortbread in a 10″ pan (26cm) of diameter, make some holes in it with a fork, cover it with some baking paper, lay on it some rice or dry beans and put it in the over for 20 min at 356 F (180 C). The rice serves to keep the shortbread down during the baking.

Take the crust out of the oven and let it cool down for a little bit. Remove rice and baking paper.
Lay the cream on top of the shortbread and decorate with fresh fruit as you like. Use some fruit jelly to keep the fruit in place when you cut it.

Refrigerate the crostata before serving it.

Recipe credit:



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