Crostata with Sicilian Orange Marmalade
Recipe Type: Baking, Dessert
Cuisine: Sicilian
This delicious Italian crostata is ideal for a winter breakfast or snack and filled with a vibrant blood orange marmalade.
For orange marmalade
  • 500 g (3½ ounces-½ cup) red oranges
  • 1 lemon and orange juice
  • 250 g (9 oz) light brown sugar
  • 1 teaspoon ground cinnamon
For the pastry
  • 100 g (3½ ounces-½ cup) light brown sugar
  • 250 g (9 oz) high quality butter
  • 400 g (14 oz) Kamut (or Farro) flour
For orange marmalade:
  1. Peel the oranges and pour in a saucepan with the sugar. Add the orange and lemon juice.
  2. Cook over low heat for about thirty minutes or until the marmalade has reached the desired consistency.
  3. At the end of cooking, add the ground cinnamon.
For the pastry:
  1. Knead the sugar with the butter. Add the flour, working the dough until compact.
  2. Let the mixture rest in the refrigerator for 30 minutes.
  3. Roll out the dough, lay on a baking sheet and prick the dough with a fork.
  4. Spread the marmalade.
  5. Bake, in preheated oven, at 180° C (350°F/gas 4) for 35 minutes.
Recipe by Honest Cooking at