Crostata

Crostata is quite simple, but there are quite a few common hiccups that home cooks often face. The pastry crust may turn out too crumbly or dry, often due to either over-mixing or not using the right proportions of wet to dry ingredients. People also struggle with the fruit filling, which sometimes turns out runny or not set correctly, due to the varying fruit to sugar ratio. Since the appearance of Crostata is important, the dough folding techniques also confuse many. To get the most out of your Crostata, it is important to ensure the pastry is cold and your oven is properly preheated. Also, leaving a sugar rim on the crust adds a wonderful caramelization effect when baked. Another tip is not to overload it with jam; a thin, even layer will suffice. It is also essential to properly seal the pastry, so the filling doesn't escape when baking. An egg wash on the pastry top will make it golden and shiny. A tip that not many people know is you don't have to use traditional fruit flavors. Feel free to get creative with the fillings, try chocolate, or sour cream and onion for a savory twist.