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Bitter Orange Crostata

Bitter Orange Crostata
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Serves 8| Hands-On Time: | Total Time:


  • 2 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • kosher salt
  • 2 sticks unsalted butter, cold and cut into pieces, plus more for the pan
  • large egg yolks
  • 1 12-ounce jar orange marmalade


  1. Heat oven to 375° F.
  2. In a large bowl, combine the flour, sugar, baking powder, and 1/4 teaspoon salt. Add the butter pieces and blend with your fingertips until the mixture is crumbly.
  3. Add the egg yolks and knead just until the dough comes together. Form the dough into a disk. Cover with plastic wrap and refrigerate for 15 minutes.
  4. Using your fingertips, evenly press 2/3 of the dough into a buttered 10-inch pie plate. Spread the marmalade evenly over the top.
  5. Roll the remaining dough into six 1/2-inch-wide strips and place them in a crisscross pattern over the marmalade. Bake until lightly golden, 40 minutes.
By July, 2007

Nutritional Information

  • Per Serving
  • Calories 533Calories From Fat 41%
  • Fat 24g
  • Sat Fat 15g
  • Cholesterol 114mg
  • Sodium 47mg
  • Carbohydrate 79g
  • Fiber 2g
  • Sugar 49g
  • Protein 5g
What does this mean? See Nutrition 101 .

Quick Tip

To separate an egg, crack the shell in half. Transfer the yolk back and forth between halves, letting all the white slip out into the bowl.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.