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An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving. It is made with a Crostata dough (pasta frolla) formed into a crust that is most often filled with mixed fruits (crostata di frutta) or a rich cream mixture, such as ricotta cheese (crostata di ricotta). When made as a pie with a crusted topping, a lattice-striped top is typically created to cover the ingredients and provide a pleasing look to the dish. When made as an open-faced pastry, the Crostata can be formed into a small, round single-serving or as a larger, round pastry from which individual servings are sliced.

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