Saturday, September 10, 2011

Crostata di marmellata di frutta

This is a typical Italian jam tart, found in the north of Italy. It's very simple and unfussy and you can tweak the recipe according to whatever fruit or jam you prefer. Enjoy!


1 3/4 cups flour
pinch of salt
1/4 cup granulated sugar
1/2 cup butter, chilled
1 egg
1/4 tsp grated lemon zest
1 1/4 cups fruit jam (strawberry, raspberry or apricot are most popular, though here I used cherry.)
1 egg, lightly beaten for glazing


Make the pastry by placing the flour, salt and sugar in a mixing bowl. Using a knife, cut the butter into the dry ingredients as quickly as possible and rub the mixture together until it resembles coarse meal.

Beat the egg with the lemon zest in a cup, and pour it over the flour mixture. Combine with a fork until the dough holds together. If needed, mix in 1-2 tbsp of water.

Gather the dough into 2 balls, one slight larger than the other, and flatten into discs. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Lightly grease a shallow 9 in tart pan. Roll out the larger disc of pastry on a lightly floured surface to a thickness of about 3mm. Roll the pastry around the rolling pin and transfer to the prepared pan. Trim the edges evenly with a small knife, and prick the bottom with a fork. Refrigerate for at least 30 minutes.

Preheat the oven to 190 C/375 F. Spread the jam evenly over the pastry base. Roll out the remaining pastry.

Cut the pastry into strips about 1 cm wide, then arrange over the jam in a lattice pattern. Trim the edges of the strips even with the edge of the pan, pressing them lightly onto the pastry shell. Brush the pastry with the egg glaze. Bake for about 35 minutes or until the crust is golden brown. Allow to cool before serving.