This delicious Italian crostata with orange marmalade is ideal as an indulgent coffee break snack, or a weekend breakfast treat.

The Sicilian blood orange is original and grows in a unique area in Europe, the city of Catania. A fertile area, close to the sea and the slopes of Mount Etna, where, due to the temperature range, determined by the highest volcano in Europe, the oranges accumulate natural pigments, called anthocyanins, which give the pulp, and sometimes also the peel, the characteristic red color. The Sicilian red orange is recognized by the European Community PGI (Protected Geographical Indication) for its high quality and for the nutritional characteristics.

Tourists visiting Sicily for the first time are fascinated by the vast expanses of citrus groves of the “Plain of Catania” (“Piana di Catania”), where you experience the heady scent of orange blossom and citrus.

Beautiful, sweet, juicy, a concentration of healthful properties (high content of vitamin C and strong natural anti-cancer), to be enjoyed in slices or juiced, oranges are perfect for both savory and sweet dishes.

This delicious Italian crostata is ideal for a breakfast or snack. My homemade marmalade, very easy to make, is also great for spreading on freshly baked bread.

Now, I realize not everyone can get their hands on Sicilian blood oranges, so you can absolutely make this with whatever varietal you have access to, or even just normal oranges.

Step by Step Guide to Making Sicilian Crostatas with Orange Marmalade

Name: Sicilian Crostata with Orange Marmalade
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: Sicilian
Ingredients: 3½ ounces (about ½ cup) oranges, roughly 500g; Juice of 1 lemon and 1 orange; 9 oz (about 1 1/8 cups) light brown sugar, roughly 250g; 1 teaspoon ground cinnamon; 3½ ounces (about ½ cup) light brown sugar, roughly 100g; 9 oz (about 1 cup + 2 tablespoons) high quality butter, roughly 250g; 14 oz (about 2 3/4 cups) Kamut or Farro flour, roughly 400g

Preparation of Oranges: Start by peeling the red oranges. Once peeled, ensure there are no seeds or tough parts.
Combining Ingredients: In a medium-sized saucepan, add the peeled oranges and light brown sugar.
Juicing: Pour in the freshly squeezed juice from one lemon and one orange into the saucepan.
Cooking the Marmalade: Place the saucepan on the stove set to low heat. Allow the mixture to simmer gently. Regularly stir and check for consistency for about 30 minutes. The marmalade is ready once it thickens and reaches your desired consistency.
Finishing Touch: Once done, remove the saucepan from the heat. Mix in the ground cinnamon and give it a good stir. Transfer to a bowl and let it cool down.

Sicilian Crostata with Orange Marmalade

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5 from 3 reviews

Author: Veronica Lavenia
Total Time: 1 hour 50 minutes
Yield: 8 servings 1x

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Description

This delicious Italian crostata is ideal as an indulgent coffee break snack, or a weekend breakfast treat.

Ingredients

Units Scale

For the Orange Marmalade:

3 1/2 ounces (about 1/2 cup) oranges, roughly 500g
Juice of 1 lemon and 1 orange
9 oz (about 1 1/8 cups) light brown sugar, roughly 250g
1 teaspoon ground cinnamon

For the Pastry:

3 1/2 ounces (about 1/2 cup) light brown sugar, roughly 100g
9 oz (about 1 cup + 2 tablespoons) high quality butter, roughly 250g
14 oz (about 2 3/4 cups) Kamut or Farro flour, roughly 400g

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Instructions

For the Orange Marmalade

Preparation of Oranges: Start by peeling the oranges. Once peeled, ensure there are no seeds or tough parts.
Combining Ingredients: In a medium-sized saucepan, add the peeled oranges and light brown sugar.
Juicing: Pour in the freshly squeezed juice from one lemon and one orange into the saucepan.
Cooking the Marmalade: Place the saucepan on the stove set to low heat. Allow the mixture to simmer gently. Regularly stir and check for consistency for about 30 minutes. The marmalade is ready once it thickens and reaches your desired consistency.
Finishing Touch: Once done, remove the saucepan from the heat. Mix in the ground cinnamon and give it a good stir. Transfer to a bowl and let it cool down.

For the Pastry

Starting the Dough: In a large mixing bowl, cream together the light brown sugar and butter until they’re well combined and have a smooth texture.
Incorporating the Flour: Gradually pour in the Kamut or Farro flour. Continuously mix until you get a compact dough that holds together.
Resting the Dough: Shape the dough into a ball or disk and wrap it with plastic wrap. Place it in the refrigerator, letting it rest for about 30 minutes. This helps the dough firm up and makes it easier to roll.
Preheating the Oven: Set your oven to preheat at 350°F (180°C or gas mark 4).
Rolling and Preparing the Dough: After the resting period, sprinkle some flour on a clean surface. Roll out the dough evenly until it fits your baking sheet. Transfer it there and gently press it down.
Docking the Dough: Using a fork, prick the surface of the dough at regular intervals. This technique, called “docking,” prevents the pastry from puffing up too much while baking.
Adding the Marmalade: Evenly spread the cooled orange marmalade over the entire surface of the dough.
Baking the Crostata: Position the baking sheet in the preheated oven. Bake for approximately 35 minutes. The crostata is ready when the crust has turned a golden brown color and the marmalade is bubbly.
Cooling and Serving: Once baked, remove the crostata from the oven. Place it on a cooling rack and let it cool slightly. Slice into desired portions, serve, and enjoy!

Prep Time: 45 mins
Cook Time: 65 mins
Category: Baking, Dessert
Method: Baking
Cuisine: Sicilian