On the face of it, it is simply fruit ensconced in pastry. The French call it Tart and the Italians call it Crostata and well... while we are at it, the Americans/Brits Pie. Beyond that higher similarity, though, there are deep differences - in technique, meaning and reflection of each culture. The Tart for example is the most technical and the crostata the most forgiving and the pie in between, a blend of technique and comfort.
Today's subject is a simple fruit pie made with a pastry is slightly French, slightly Italian, inspired by the amazing prune (jam) crostatas I devour here and the lattice design they typically have on top!
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