Crostata (Italian Jam Tart)

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1-2 tablespoons ice water
• 1/2 cup seedless raspberry jam
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
• 1 egg, beaten (for egg wash)
• Powdered sugar for dusting

Steps

1. 1 In a large bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
2. 2 Gradually add ice water, 1 tablespoon at a time, until dough just comes together.
3. 3 Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. 4 Preheat oven to 375°F (190°C).
5. 5 Roll out dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
6. 6 Spread jam evenly over the dough, leaving a 1-inch border around the edge. Optional: Dot with cornstarch mixture to thicken jam.
7. 7 Fold edges of dough up and over the jam, pleating as you go.
8. 8 Brush edges with beaten egg.
9. 9 Bake for 25 minutes or until crust is golden brown.
10. 10 Let cool before dusting with powdered sugar.

Equipment

• Mixing bowl
• Rolling pin
• Parchment paper
• Baking sheet

Variations

• Try using different jams like apricot or fig for a unique flavor.

Substitutions

• Substitute almond flour for part of the all-purpose flour for a nutty flavor.

Pairings

• Enjoy with a cup of strong coffee or a glass of Moscato d'Asti.

Nutrition

Tips

• Use any jam you love, but seedless varieties work best.
• If the dough is too sticky, add a bit more flour while rolling out.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven if desired.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQ