I wanted something sweet but I didn’t have much available at home so I decided to make an easy, sweet, tasty crostata, which basically is a jam tart.
I had some minor problem while making it as I used a pie pan which was slightly too big for the amount of dough I made so I couldn’t decorate the top with the traditional crossed lines which characterize the traditional jam tart…….That didn’t affect the taste tho.
Give this tart a try. I found it to be very crumbly but not heavy. This is how you make it.
Ingredients:
- 250 g all purpose flour
- 130 g unsalted butter
- 2 egg yolks
- lemon zest (from 1 big lemon)
- 100 g sugar
- 1 jar of jam (400 g)
On a working surface place flour and butter cut into pieces. It would be better to take the butter out of the fridge about 10 minutes before starting
Using your hands cut the butter into the flour until it reassemble coarse meal
Add now sugar
and the lemon zest
then get 2 egg yolks and drop them right in the center
Still with your hands mix all the ingredients together until you get a nice and smooth dough
Cover the dough in plastic wrap and refrigerate for at least 30 minutes
Now take the dough out of the fridge and divide it into 2 parts, one bigger (2/3 of the dough) one smaller (1/3 of the dough).
Butter a pie pan (about 6 inches)
and then sprinkle it with flour
Roll out the bigger piece of dough into a circle
Make sure it is big enough to fit in the pan
And place it into the pan gently pressing it down
Grab a jar of fruit jam. I used black cherry jam…cause I like it!
And spread it across the pie
Now using the remaining dough decorate the top of the dough. You can decorate it making the standard strips of dough or, give free space to your creativity. I just shape the remaining dough into small circles
and I placed them on top of my pie
Using a knife separate the edge from the pan
and fold it
Now bake the pie at 180 C for about 45-50 min.
Let it cool down and serve
Yummy!
Next post will be a traditional Southern Italian recipe I’ve learned from my grandma
Love
- LittleDani
