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Close up of a slice of Italian Crostata with jam on a white plate with a fork. The slice is showing the jam inside the cake
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Italian Crostata Sabbiata

Prep Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian
Author: Alessandra

Equipment

  • 1 Fluted Tart tin with removable base 23 cm (9-inch)
  • Food Processor or Stand Mixer
  • Rolling Pin
  • Sharp Knife
  • Medium Bowl
  • Lemon Zester Grate

Ingredients

Ingredients for the Dough:

  • 250 gr. butter chilled and diced
  • 300 gr. plain flour raised
  • 200 gr. corn flour Fioretto thin, fine flour
  • 100 gr. almonds flour
  • 250 gr. caster sugar
  • 2 large free-range eggs
  • 1 free-range egg yolk
  • 1 vanilla extract
  • 6 gr. baker powder
  • 1 lemon zest grated

Ingredients for the Filling

  • 1 jar of blackberries or strawberries jam
  • 80 gr. sugar cane
  • 50 gr. sliced almonds

Instructions

  • Preheat the oven to 190 C°.
  • Process all ingredients in a planetary (I use the Kenwood one, so I utilize the K beater) or in a food processor for a few minutes until the mixture resembles breadcrumbs, but don’t work it too much. If you don’t have a food processor work the ingredients into a bowl with your fingers .
  • Grease and flour a tin or line the base with baking paper.
  • Place half mixture into the base and the wides of the prepared tin, then press lightly with your finger.
  • Spoon the jam in an even layer on top.
  • Place the remaining cake mixture on top, level the surface, then sprinkle with finely chopped almonds and sugar cane. Bake the Crostata for 30 minutes or until it is well risen and golden brown.
  • Leave the cake to cool in the tin.