I love simple desserts such as this delicious jam crostata and I try to have my own homemade plum and fig jams on hand to use just for this recipe. Although these are my favorite jams to use in in this tart, you can however use any flavor of jam you prefer, but it is best to choose one that isn’t too sweet. Although simple to prepare, the taste of this traditional tart is quite rich, so a small slice will go along way. To top the crostata, you can cut the pastry into strips to create a lattice type decoration, or you could cut out shapes from the pastry and place them all around the edges. Since the jam with thicken as it bakes, it works best to dilute it first by adding 1/4 to 1/3 cup of water to it before placing it in the pastry crust.
A Thin Slice Of Heaven!
Deborah Mele 2011
- 1 2/3 Cups All-purpose Flour
- 1/2 Cup Sugar
- 2/3 Cup Butter, Softened
- 1 Large Egg
- 1 Large Egg Yolk
- 1 Teaspoon Grated Lemon Zest Finely Chopped
For The Filling:
- 2 Cups Jam (Use Either Homemade, Or The Best Quality You Can Find)
- 1/2 to 1 Teaspoon Lemon Juice
- In a food processor, mix the flour and sugar, then add the butter and eggs and pulse just until mixed together. (The less you work the dough the more tender it will be, so pulse briefly only until the dough comes together.)
- Using your hands, form the dough into a ball and cover with plastic wrap, and let the dough rest for a minimum of one hour although you can refrigerate the dough overnight.
- Preheat The oven to 350 degrees F.
- Grease a 12 inch fluted pan with removable bottom.
- Roll the dough into a circle to fit the pan about 1/4 inch thick.
- Place the dough into the prepared pan and cut the edges cleanly with a sharp knife.
- Wrap up the leftover dough in plastic wrap to prevent it from drying out so you can use it later and set it aside.
- Place the jam in a saucepan and add 1/4 water and heat.
- Taste the jam and if it is very sweet, add a little of the lemon juice as the jam will concentrate and sweeten as it bakes.
- Spread the jam evenly over the crust.
- Roll out and cut the remaining dough into strips or cut out into shapes to decorate the top of the crostata.
- Bake for 25 to 30 minutes or until the dough is light brown.
- Cool and cut into thin slices to serve.