Crostata alla Marmellata is a classic Italian jam tart that’s perfect for dessert or a sweet treat with coffee. Here’s a simple recipe that would serve 6 people.
Ingredients
For the Pastry Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- A pinch of salt
For the Filling
- 1 cup fruit jam or marmalade of your choice (apricot, raspberry, strawberry, etc.)
Preparation
- Prepare the Pastry Dough:
- In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and vanilla extract.
- Add the egg mixture to the food processor and pulse until the dough starts to come together.
- Form the Dough:
- Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out the Dough:
- On a floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter.
- Assemble the Crostata:
- Transfer the rolled-out dough to a tart or pie pan. Press the dough into the bottom and sides of the pan, trimming any excess.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Spread the fruit jam or marmalade evenly over the crust.
- Create a Lattice Top (Optional):
- If you like, you can create a lattice top by cutting strips of dough and arranging them in a crisscross pattern over the jam.
- Bake:
- Bake the crostata in the preheated oven for 25-30 minutes or until the crust is golden brown.
- Cool and Serve:
- Allow the crostata to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve.
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