The crostata is what you make when you want one thing, and you want it right. No cream to whip, no custard to temper. Just a good short-crust shell, a generous layer of pistachio cream, and the patience to let the oven do its work.
This version uses our Sicilian pistachio cream, which is already sweetened and ready to go. The lattice top is optional but worth the extra ten minutes: it caramelizes at the edges and gives you something to grip when you're pulling a slice.
Make it the day before if you can. Like most pastry, it tastes better the next morning, when the flavors have had time to settle.
Set servings and units first. You can change them anytime.
Combine the flour, sugar, and salt in a large bowl. Add the cold butter in small cubes. Work quickly with your fingertips until the mixture resembles coarse breadcrumbs; some visible butter flecks are fine.
Add the 3 egg yolks and mix just until the dough comes together. Do not overwork it. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 320°F fan-assisted, or 340°F conventional. Butter and lightly flour a 9 in fluted tart pan with a removable bottom.
On a lightly floured surface, roll out two-thirds of the dough to about 1/8 in thickness. Transfer to the tart pan, pressing gently into the base and up the sides. Trim the overhang flush with the rim. Prick the base all over with a fork.
Spread 12.3 oz of the Gusta pistachio cream evenly over the pastry base in a smooth, level layer.
Roll out the remaining dough and cut into strips roughly 1/2 in wide. Lay them over the filling in a crosshatch pattern, pressing the ends lightly into the rim to seal.
Bake for 30-35 minutes, until the pastry is golden at the edges and the pistachio cream has set. If the filling darkens too quickly, cover loosely with a sheet of baking parchment for the final 10 minutes.
Cool completely in the pan before unmolding. Scatter the chopped pistachios over the top just before serving.
You made Crostata al Pistacchio. Time to eat.
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Cold butter is not negotiable. The moment the fat starts to melt (from warm hands or a warm kitchen), the pastry loses its crumbly snap. If your kitchen runs warm, cube the butter and put it back in the freezer for ten minutes before you start. If the dough feels soft after chilling, roll it between two sheets of baking parchment rather than on a floured surface.
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Six Italian regions. Nothing reformulated. Imported direct.
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