Servings: 10 to 12
I firmly believe that a lemon crostata can successfully follow just about any meal. Its bright, tart flavor and creamy texture make it thoroughly welcome at the end of dinner. Rather than a lattice top, this crostata is decorated with pastry cutouts that are baked separately. Use whatever shapes you like to create the decoration.
I have made this twice. I use a 12 inch tart pan and only make one disc of dough. Then use the trimmed dough to make decorations for the top. I crumbled any leftover dough that I cooked that wasn’t for decoration and spread on the top. It was great. There are only two of us so I portion it out and freeze some. As long as it’s not frozen too long it’s perfect and you can eat it right out of the freezer. Will make this often!!
This was easier to make than I thought. I agree the pastry dough takes the most work in terms of time. It is very easy to do. The lemon flavor is so rich it was delectable. Every one of us had a second helping and none of us usually eat desert let alone a second helping. It is so easy to make I plan on having it for Sunday dinners this summer
Once the pastry dough gets made, this tart comes together very quickly. It was a big hit for a Mother's Day brunch.
Very nice lemon flavour.
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