This is your weekend baking project :
Crostata di Marmellata - Italian Jam Tart
Everyone will bake one then share your photos.
#IsolationBaking
I learned to make this simple, homey, rustic tart when I lived in Italy using this delicate buttery pasta frolla sweet
👇
Crostata di Marmellata - Italian Jam Tart
Everyone will bake one then share your photos.
#IsolationBaking
I learned to make this simple, homey, rustic tart when I lived in Italy using this delicate buttery pasta frolla sweet
👇
1/
cookie-like pastry. The crust is the focus here, the jam as a complement, like a big cookie. I normally weave my strips together to create a lattice top, but this dough is too fragile, so I just lay ½ the strips in one direction, then layer the remaining strips on top in
👇
cookie-like pastry. The crust is the focus here, the jam as a complement, like a big cookie. I normally weave my strips together to create a lattice top, but this dough is too fragile, so I just lay ½ the strips in one direction, then layer the remaining strips on top in
👇
2/
the other direction. This dough is very fragile but it's also very forgiving: when it breaks, just patch & press together to fix. This is a great treat for snack or breakfast.
Use your favorite jam or jams.
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the other direction. This dough is very fragile but it's also very forgiving: when it breaks, just patch & press together to fix. This is a great treat for snack or breakfast.
Use your favorite jam or jams.
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3/
INGREDIENTS
1-¼ cups (175 grams) flour
¼ teaspoon baking powder
Large pinch of salt
¼ cup + 1 tablespoon (65 grams) sugar
8 ½ tablespoons (125 grams) butter
1 large egg yolk
3 – 5 teaspoons cold water
@ 12 tablespoons jam, jelly, or fruit butter in 1 to 4 flavors (see
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INGREDIENTS
1-¼ cups (175 grams) flour
¼ teaspoon baking powder
Large pinch of salt
¼ cup + 1 tablespoon (65 grams) sugar
8 ½ tablespoons (125 grams) butter
1 large egg yolk
3 – 5 teaspoons cold water
@ 12 tablespoons jam, jelly, or fruit butter in 1 to 4 flavors (see
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4/
note)
Note: You can divide the tart in half or into 3 or 4 sections, spreading a different jam into each separate segment.
Have ready a 9-inch (23 cm) pie plate.
Place the flour, baking powder, salt, sugar in a large mixing bowl and whisk to combine.
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note)
Note: You can divide the tart in half or into 3 or 4 sections, spreading a different jam into each separate segment.
Have ready a 9-inch (23 cm) pie plate.
Place the flour, baking powder, salt, sugar in a large mixing bowl and whisk to combine.
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Cube the butter & toss the cubes in the dry ingredients to coat & separate. Using the tips of your fingers & thumbs, rub the butter & flour together quickly until all of the butter is blended into all of the flour and there are no more lumps.
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Cube the butter & toss the cubes in the dry ingredients to coat & separate. Using the tips of your fingers & thumbs, rub the butter & flour together quickly until all of the butter is blended into all of the flour and there are no more lumps.
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6/
Add the egg yolk & 3 teaspoons cold water and, 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.
Scrape the dough out onto a floured work
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Add the egg yolk & 3 teaspoons cold water and, 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.
Scrape the dough out onto a floured work
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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 and, working very quickly, gently knead into a smooth, homogeneous ball.
Wrap in
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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 and, working very quickly, gently knead into a smooth, homogeneous ball.
Wrap in
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8/
plastic wrap & refrigerate for 15 to 20 minutes if the dough is too sticky to easily roll (it probably will be).
Prepare the Crostata:
You will need 10 or 12 tablespoons - more or less, depending on how thick you would like the jam layer - jam, jelly or fruit butter
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plastic wrap & refrigerate for 15 to 20 minutes if the dough is too sticky to easily roll (it probably will be).
Prepare the Crostata:
You will need 10 or 12 tablespoons - more or less, depending on how thick you would like the jam layer - jam, jelly or fruit butter
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9/
total; you can use a single jam for the whole crostata or divide the tart into 2 or 4 flavors by spreading a different jam in each separate segment.
Divide the chilled ball of dough in 2 - a larger portion with ¾ of the dough & a smaller portion of ¼ of the dough
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total; you can use a single jam for the whole crostata or divide the tart into 2 or 4 flavors by spreading a different jam in each separate segment.
Divide the chilled ball of dough in 2 - a larger portion with ¾ of the dough & a smaller portion of ¼ of the dough
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(this smaller amount can be stuck back in the fridge while rolling out the first).
On a lightly floured surface (kept floured under the dough), roll out ¾ of the dough to fit a 9-inch (23 cm) pie plate (bottom & sides).
Lift the dough off the work surface by lightly
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(this smaller amount can be stuck back in the fridge while rolling out the first).
On a lightly floured surface (kept floured under the dough), roll out ¾ of the dough to fit a 9-inch (23 cm) pie plate (bottom & sides).
Lift the dough off the work surface by lightly
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11/
rolling it up around the rolling pin & transferring it and unrolling it evenly over the pie plate.
Gently lift the dough up & press down little by little into place and, once pressed well into the bottom & sides of the pie plate, even the top edge with a knife (add
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rolling it up around the rolling pin & transferring it and unrolling it evenly over the pie plate.
Gently lift the dough up & press down little by little into place and, once pressed well into the bottom & sides of the pie plate, even the top edge with a knife (add
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12/
this excess to the remaining dough).
Spoon the jam or jelly into the crust and spread evenly over the bottom to the edges.
Roll out the remaining dough to just slightly larger than the size of the pie plate & slice (using a knife, pizza or pastry cutter) into
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this excess to the remaining dough).
Spoon the jam or jelly into the crust and spread evenly over the bottom to the edges.
Roll out the remaining dough to just slightly larger than the size of the pie plate & slice (using a knife, pizza or pastry cutter) into
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13/
½ to 1-inch even strips. Lay half the strips (using every other strip) over the top of the jam layer leaving a space in between each, evenly spacing the strips, then repeat with the other half of the strips in the opposite direction.
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½ to 1-inch even strips. Lay half the strips (using every other strip) over the top of the jam layer leaving a space in between each, evenly spacing the strips, then repeat with the other half of the strips in the opposite direction.
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14/
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 30 minutes.
Preheat the oven to 400°F (200°C)
Bake the crostata for 20 to 25 minutes until puffy and the
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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 30 minutes.
Preheat the oven to 400°F (200°C)
Bake the crostata for 20 to 25 minutes until puffy and the
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15/
lattice crust as well as the bottom of the tart are a deep golden color.
(photos show my crostata I made on 2 different occasions; you can see the color of the baked crusts).
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lattice crust as well as the bottom of the tart are a deep golden color.
(photos show my crostata I made on 2 different occasions; you can see the color of the baked crusts).
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16/
Remove from the oven and cool on a cooling rack.
Share. Enjoy.
Please share with your followers. Follow me @lifesafeast for more recipes.
Now off with ye and bake! Then snap a photo and share, making sure to tag me.
#IsolationBaking with love.
Remove from the oven and cool on a cooling rack.
Share. Enjoy.
Please share with your followers. Follow me @lifesafeast for more recipes.
Now off with ye and bake! Then snap a photo and share, making sure to tag me.
#IsolationBaking with love.
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