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Sicilian Crostata with Orange Marmalade

Sicilian Crostata with Orange Marmalade

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


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


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


For the Orange Marmalade

  1. Preparation of Oranges: Start by peeling the oranges. Once peeled, ensure there are no seeds or tough parts.
  2. Combining Ingredients: In a medium-sized saucepan, add the peeled oranges and light brown sugar.
  3. Juicing: Pour in the freshly squeezed juice from one lemon and one orange into the saucepan.
  4. 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.
  5. 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

  1. 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.
  2. Incorporating the Flour: Gradually pour in the Kamut or Farro flour. Continuously mix until you get a compact dough that holds together.
  3. 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.
  4. Preheating the Oven: Set your oven to preheat at 350°F (180°C or gas mark 4).
  5. 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.
  6. 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.
  7. Adding the Marmalade: Evenly spread the cooled orange marmalade over the entire surface of the dough.
  8. 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.
  9. 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


  • Serving Size: 1 crostata
  • Calories: 590
  • Sugar: 40g
  • Sodium: 230mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 80g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: baking, crostini, crostata, marmalade, sicily, sicilian, dessert, pastry, coffee break, oranges, blood oranges

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