I can’t explain why, but I love making a crostata. I even enjoy making the crust that becomes the platform for jam and I have to admit, I keep an abundance of jam on hand for just such an occasion— or any other cooking extravaganza!
Part of the fun is the reaction from friends, but the funny thing is that a crostata is one of the easiest —yet most impressive— desserts. In Italy, a crostata is served in the morning with coffee and sometimes at the end of the day for a late afternoon sugary lift. Here is the recipe and you can see by the photo how very impressive this little treat can be.
- 1 1/2 cup flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick and 3 tablespoons butter, chilled
- 1/3 cup ice water
- 1 1/2 jars Bonnie's Jams Raspberry Lime Rickey
Set oven to 350.
Place the flour, sugar and salt in the bowl of a food processor and mix for 2 seconds. Add the butter cut in chunks and turn the processor on and off until mixture resembles corn meal – about 20 to 30 seconds. With the processor on add the water in a steady stream until it clumps – about 15 – 20 seconds. Remove and form into a disk about 5 inches across, wrap in plastic and rest in refrigerator for at least 30 minutes.
To assemble the tart roll the dough until 1/4 inch thin, cut a circle to fit and lay in tart pan. Spread with 1 and 1/2 jars of Bonnie's Raspberry Jam. Make a a criss-cross design with strips of the dough on top of jam. Place in oven and bake until crust is a light golden brown.
The key to perfect dough is keeping all the ingredients really cold. I never touch the dough and roll it on a marble slab with a marble rolling pin. After I roll the dough for the base of the tart, I slip it into the freezer while I make the strips for the top. I then take it out, spread a jar and a half of the jam and lay the strips on quickly then put it into the oven.
For a fun twist, you can even fill half of the tart with Raspberry Jam, and the other half with Apricot Orange!
