Great Mother has always been a fine, fine cook. When Lucette was asked to bring a food item representing her family at the heritage fair, we excitedly selected her delicious, buttery Crostata recipe. It is a lovely Italian dessert made into bars and easy for little hands to help make. So very good with a cup of steaming black tea (and sweet thoughts of Great Mother).
3 c. unbleached flour
1.5 c. sugar3 t. baking powder
1 c. butter
grated rind of 1 lemon
Add to dry mix. Use hands like Grandma to combine (or mixer if not feeling tactile today) until dough-like and well incorporated. Press into buttered 9x13 pan, reserving 1/3 for topping.
4-5 T. Jam (strawberry is a favorite)
Cover dough with even layer of jam. Place flattened pieces of remaining dough on top. (Take a dollop and smoosh flat between hands.) Bake at 350 degrees, 25-30 mins., until golden brown.
.5 c. pwdr. sugar
1.5 t. vanilla
.5 t. almond extract
Combine, add just enough water to make smooth, whisk well, drizzle over top. Allow to cool well before serving. Buon appetito!