Jam Crostata

This crostata recipe is very special because of its versatility and of how simple and delicious it is. The crust itself is tender and flavorful, and can also be filled with seasonal preserves, custards, or the fresh fruit of your choice. It also is amazingly good when topped with whipped cream and yogurt! And if you have some extra dough, you can bake it into cookies! If your jam is too thick, add a little more liquid—water, fruit juice, or mild liquor. Add a small amount at a time and stir until you reach the desired consistency.

Add <quantity>250<unit>g</unit></quantity> of cubed softened butter and <quantity>200<unit>g</unit></quantity> of sugar to a bowl

Add the zest of <quantity>1</quantity> lemon

Add a pinch of salt

Stir well to combine all the ingredients

Add <quantity>2</quantity> room temperature eggs, one at a time, mixing well until each addition is fully incorporated

Sift <quantity>16<unit>g</unit></quantity> of baking powder and <quantity>500<unit>g</unit></quantity> of all-purpose flour over the mixture

Combine the dry ingredients with the butter and egg mixture by hand until a smooth dough is formed

Divide the dough into <quantity>2</quantity> portions and wrap each separately with cling film

Place it the refrigerator for 30m to firm

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Unwrap a portion of dough and manipulate it on the bench to make it slightly malleable

Dust the bench and the dough with all-purpose flour. Roll it out, rotating from time to time, until it is <quantity>¼<unit>in</unit></quantity> thick and slightly larger them your tart pan

Cut the dough to fit your tart pan, covering both the bottom and the sides

Dust the bench with flour and place the dough on it. Roll the dough on the rolling pin

Unroll the dough on the tart pan and press it firmly around the edges

Roll the rolling pin over the pan to cut off the excess hanging dough

Spread <quantity>1<unit>cup</unit></quantity> of strawberry jam evenly over the dough

Remove the other portion of the dough from the refrigerator dust the bench and the dough with all-purpose flour and roll it out until <quantity>¼<unit>in</unit></quantity> thick. Try to keep a rectangular shape

Cut it into <quantity>1<unit>in</unit></quantity> thick stripes

Top the dough with half of the stripes, leaving a space between each stripe. Cut the excess hanging dough

Cover with the remaining strips in a perpendicular manner, making a lattice pattern. Cut the excess hanging dough

Bake it for 45m until golden brown. Remove from the oven and let it cool down before unmolding

Slice and serve. The jam crostata is ready

Enjoy! Try pairing it with whipped cream or vanilla ice cream!

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