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Crostata di Mango

A buttery Italian crust filled with homemade mango jam. It makes the most perfect Italian breakfast or sweet treat for an afternoon coffee break.
Prep Time1 hr 30 mins
Cook Time50 mins
Course: Dessert
Cuisine: Italian
Keyword: crostata, mango jam, pastry, savory tart
Servings: 1 tart
Author: Lora


  • TART
  • 300 grams 10.54 ouncespastry flour
  • 200 grams 7.025 ounces unsalted butter
  • 100 grams 3.512 ounces sugar
  • 1 whole egg and 1 yolk 60 grams eggs
  • 1 cup mango jam or whatever jam you prefer


  • In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
  • Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
  • Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.
  • When dough is nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
  • Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that's not a problem. Simply piece the dough together.
  • Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
  • Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
  • When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
  • Spread filling in chilled shell. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
  • Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.
  • Carefully place the crostata on top of the baking sheet.
  • Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.