crostata

Traditionally a simple tart: crust (crosta) filled with jam, or a layer of custard and jam, although often times the pasta frolla dough is baked blind and filled with crema pasticcera and fresh fruit.

crostata di ricotta: tart filled the cream, ricotta, cinnamon, anisetta, and bits of chocolate.

The little ones in pastry shops are crostatine and often have a glossy coat of gelatin. Some are filled with marrone.

In Lombardy a crostate can be a sfogliata; in Naples a coppi.

Something in crosta is baked in pastry.