The variations on crostata are endless as the crust can be more biscuit-like such as in this recipe or cake-like. It can be thin or thick and made with ground nuts (I use hazelnuts here) or flavoured with cocoa, lemon, vanilla or spices. The filling can be any fruit jam whatsoever. The only limitation is your imagination.
When I make short crust I usually make double the recipe and freeze what I don't need so that I can make a crostata with jam from the refrigerator at last minute if needed. The pastry can also be cut into shapes to make biscuits topped with the jam and sandwiched with another piece of pastry with a window cut into it. —woo wei-duan
recipes pasta frolla (short crust pastry) substituting 80 gms ground hazelnuts for 50 gms of cornstarch and 30 gms of flour of the double recipe
Line the pastry ring. Place the pastry ring on an ungreased parchment paper lined cookie sheet. Use a pastry scraper to help roll the dough around the rolling pin and then unroll into ring mould. Press the pastry into the mould, ensuring that the pastry fits into the bottom right corner of the tin so that when it cooks it doesn’t slide downwards. Use your fingers to push the dough down into the ring and use a thumb to gently press it against the side ensuring that the dough is an even thickness. Use the rolling pin to roll across the top of the tin to remove excess pastry that extends beyond the top of the tart tin. Use a knife to cut any excess dough from the top of the tart using small cutting motions no larger than 3 cm at a time. Place the tin in the refrigerator for 10 minutes as this will help it to keep its shape when you bake it. Prick the bottom of the tart all around to ensure it doesn’t balloon while baking. If using a ring mould, cut the excess paper around the mould.
Use a offset spatula to spread the jam around the bottom of the tart.
Roll out the remaining half of the pastry and cut it into strips.
Place the strips across the tart, weaving them in and out of each other.
Press the ends into the crust of the tart.
Bake for 15-20 minutes or until evenly dark golden brown. Remove from the oven. Slide the pastry off the baking tray onto a wire cooling rack, slide out the paper.