Troubleshooting Your Crostata: Common Problems and Solutions

Even with a great recipe, things can sometimes go awry in the kitchen. Here’s a troubleshooting guide for some common issues you might encounter when making your blackberry and bay crostata, along with solutions to fix or prevent them.
Problem: My pastry dough is too sticky to roll out.
Cause: The dough is too warm, or your work surface isn’t floured enough.
Solution: Don’t be afraid to put the dough back in the refrigerator for 15-20 minutes to firm up. Always work on a lightly but evenly floured surface, and flour your rolling pin as well. Rolling the dough between two sheets of parchment paper can also prevent sticking.
Problem: My jam is too runny and made the bottom crust soggy.
Cause: The jam was not cooked long enough to reach its set point, or it was still warm when you filled the tart.
Solution: Prevention is key. Always use the chilled saucer test to ensure your jam is properly set. Also, ensure the jam is completely cool before it touches the pastry. A helpful trick is to sprinkle a thin layer of fine breadcrumbs or ground almonds on the pastry base before adding the jam to absorb any excess liquid.
Problem: The lattice top burned before the base was cooked.
Cause: Your oven has hot spots, or the temperature is too high.
Solution: If you notice the top browning too quickly, loosely tent a piece of aluminum foil over the top of the crostata for the remainder of the baking time. This will protect the lattice from the direct heat while allowing the base to continue cooking. Rotating the tart halfway through baking can also help ensure even browning.
Problem: My crust is tough, not crumbly.
Cause: The dough was overmixed or overworked.
Solution: Mix the flour in only until the dough just comes together. Handle it gently and keep the kneading to an absolute minimum. Also, ensure your butter is cold when you start.