 Crostata with honey and apricots | |
| Type | Tart |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Main ingredients | Pastry crust, jam or ricotta cheese, fruit |
| Variations | Crostata alla marmellata, crostata alla marmellata di albicocche, crostata alla Nutella, crostata di frutta, crostata di ricotta, many other sweet or savoury variations |
A crostata (Italian: [kroˈstaːta]) is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published c. 1465,[1] and Cuoco napolitano (Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc..[2]
A crostata is a "rustic free-form version of an open fruit tart"[3] that may also be baked in a pie plate.[4]
Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance,[1] or a chewet, a type of meat pie.[5]
- ^ a b Scappi 2008, p. 252.
- ^ Scully 2000, p. 65.
- ^ Corley 2011, p. 129.
- ^ Adams & Rivard 2002, p. 122.
- ^ Weekley 1967, p. 402.