Crostate (Fruit or Cream Tarts)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pasta frolla (shortcrust)
- egg
- fruit preserves or pastry cream
- lemon peel or orange-flower water
Instructions
- Make scented pasta frolla, beating one whole egg and a yolk, reserving some to glaze.
- Line a buttered pan with a coin-thick sheet and spread over the preserve and/or cream.
- Lay a lattice of ridge-cut pastry strips, edge with a ring of pastry, glaze with the reserved egg, and bake.