Jam Crostata
Ingredients
·
1¾ cups flour
·
1/3 cup caster sugar
·
¼ teaspoon salt
·
100 grams butter, diced and chilled
·
Zest of 1 lemon
·
1 egg plus 1 egg yolk
·
1-2 tablespoons chilled water
·
475 grams raspberry jam or jam of your choice
·
Egg wash made from
·
1 egg yolk mixed with 1 tablespoon water
·
1 x 30 cm pizza tin or loose bottom tart tin
Recipe
1. Put the flour, sugar and the salt in a food processor and pulse to
blend.
2. Add the butter and lemon zest and process until it resembles coarse
crumbs. Beat the egg, the yolk and 1 tablespoon of the water together and add
to the dough. Pulse until it just starts to come together, only adding the
extra water if necessary. Tip onto the bench and gently bring together by hand
to form a disc. The dough will feel quite sticky. Wrap and refrigerate until
chilled.
3. Preheat the oven to 180°C.
4. Roll the pastry out on a lightly floured bench and line the tin. You
will have extra pastry left for making the lattice strips. Roll out the
remaining pastry and cut narrow strips long enough to lie right across the tin.
Spread the jam evenly over the pastry and brush the edges with egg wash. Place
the strips over the jam and press onto the rim of pastry then brush with egg
wash. If the pastry starts getting soft, put it back in the refrigerator to
firm up.
5. Bake the crostata for 35-40 minutes or until golden and the pastry
is thoroughly cooked. Set aside to cool.
Jam
Crostata
To serve:
Slide the tart off the tin onto a serving plate. Dust the pastry with icing
sugar and serve with softly whipped cream if desired.
