To celebrate our 1st successful #ZoomOnFoodLive with @MarissaRothkopf about pie crusts I'm sharing
#IsolationBaking recipe # 71
Crostata di Marmellata - Italian Jam Tart
A delicate butter-egg-rich pastry crust filled with jam. Any jam you like.
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#IsolationBaking recipe # 71
Crostata di Marmellata - Italian Jam Tart
A delicate butter-egg-rich pastry crust filled with jam. Any jam you like.
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I learned to make this simple tart when I lived in Italy using this delicate buttery pasta frolla sweet pastry tart.
INGREDIENTS
1-¼ cups (175 grams) flour
¼ teaspoon baking powder
Large pinch of salt
¼ cup + 1 tablespoon (65 grams) sugar
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I learned to make this simple tart when I lived in Italy using this delicate buttery pasta frolla sweet pastry tart.
INGREDIENTS
1-¼ cups (175 grams) flour
¼ teaspoon baking powder
Large pinch of salt
¼ cup + 1 tablespoon (65 grams) sugar
MORE
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8 ½ tablespoons (125 grams) butter
1 large egg yolk + 3 – 5 teaspoons cold water
About 12 tablespoons jam, jelly, or fruit butter in 1 to 4 flavors (see note)
Note: You can divide the tart in half or into 3 or 4 sections, spreading a different jam into each separate
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8 ½ tablespoons (125 grams) butter
1 large egg yolk + 3 – 5 teaspoons cold water
About 12 tablespoons jam, jelly, or fruit butter in 1 to 4 flavors (see note)
Note: You can divide the tart in half or into 3 or 4 sections, spreading a different jam into each separate
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segment.
Place the flour, baking powder, salt, & sugar in a large mixing bowl & whisk to combine.
Cube the butter & toss the cubes in the dry ingredients to coat. Using the tips of your fingers & thumbs, rub the butter & flour together quickly until all of the butter
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segment.
Place the flour, baking powder, salt, & sugar in a large mixing bowl & whisk to combine.
Cube the butter & toss the cubes in the dry ingredients to coat. Using the tips of your fingers & thumbs, rub the butter & flour together quickly until all of the butter
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4/
is blended in and there are no more lumps.
Add the egg yolk & 3 teaspoons cold water &, using a fork, blend vigorously until all of the flour/sugar/butter mixture is moistened & starts to pull together into a dough. Add another teaspoon or two of ice water if needed.
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is blended in and there are no more lumps.
Add the egg yolk & 3 teaspoons cold water &, using a fork, blend vigorously until all of the flour/sugar/butter mixture is moistened & starts to pull together into a dough. Add another teaspoon or two of ice water if needed.
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Scrape the dough out onto a floured work surface and, using the heel of one hand, smear the dough inch by inch away from you in short, hard, quick movements; this will completely blend the butter in. Scrape up the smeared dough &, working very quickly & lightly, gently
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Scrape the dough out onto a floured work surface and, using the heel of one hand, smear the dough inch by inch away from you in short, hard, quick movements; this will completely blend the butter in. Scrape up the smeared dough &, working very quickly & lightly, gently
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knead into a smooth, homogeneous ball. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.
Prepare the Crostata:
You will need 10 or 12 - more or less, depending on how thick you would like the jam layer - tablespoons jam, jelly, preserves or fruit butter total;
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knead into a smooth, homogeneous ball. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.
Prepare the Crostata:
You will need 10 or 12 - more or less, depending on how thick you would like the jam layer - tablespoons jam, jelly, preserves or fruit butter total;
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you can divide the tart into 2 or 4 flavors by spreading each in a separate segment or quadrant.
On a lightly floured surface (keep the surface under the dough as well as the top of the dough lightly floured), roll out ¾ of the dough to fit a 9-inch (23 cm) pie plate.
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you can divide the tart into 2 or 4 flavors by spreading each in a separate segment or quadrant.
On a lightly floured surface (keep the surface under the dough as well as the top of the dough lightly floured), roll out ¾ of the dough to fit a 9-inch (23 cm) pie plate.
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Gently press into place & trim off excess dough, adding this to the remaining dough. Spoon the jam into the crust & spread evenly over the bottom to the edges.
Roll out the remaining dough & slice (using a knife, pizza or pastry cutter) into ½ to 1-inch strips.
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Gently press into place & trim off excess dough, adding this to the remaining dough. Spoon the jam into the crust & spread evenly over the bottom to the edges.
Roll out the remaining dough & slice (using a knife, pizza or pastry cutter) into ½ to 1-inch strips.
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Lay over the top of the jam layer as you like, evenly spacing the strips in both directions to form a lattice. Press the edges of the lattice strips to the edges of the dough to seal around the sides & trim. Place the prepared crostata in the refrigerator to chill for
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Lay over the top of the jam layer as you like, evenly spacing the strips in both directions to form a lattice. Press the edges of the lattice strips to the edges of the dough to seal around the sides & trim. Place the prepared crostata in the refrigerator to chill for
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10/
30 minutes.
Preheat the oven to 400°F (200°C).
Bake the crostata for 20 to 25 minutes until slightly puffy and the lattice crust as well as the bottom of the tart are a deep golden color.
Enjoy! Don't forget to share photos & the #IsolationBaking recipe threads!
30 minutes.
Preheat the oven to 400°F (200°C).
Bake the crostata for 20 to 25 minutes until slightly puffy and the lattice crust as well as the bottom of the tart are a deep golden color.
Enjoy! Don't forget to share photos & the #IsolationBaking recipe threads!
