Served across Italy, but believed to have originated in Tuscany, a crostata is an easy do-ahead dessert or afternoon tea treat for a windy autumn afternoon. You can fill the tart shell with whatever jam takes your fancy.
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 2/3 cup butter, softened
- 1 large egg
- 1 large egg yolk
- 1 teaspoon grated lemon zest
For The Filling
- 2 cups jam (plum)
- 1/2 to 1 teaspoon Lemon Juice
In a food processor, combine the flour and sugar.
Add the butter and eggs, pulse until just combined. The less you work the dough the softer and easier to work with it will be. It is best to pulse briefly until the dough just comes together.
Using your hands, form the dough into a ball and cover it with plastic wrap. Let the dough rest for a minimum of an hour, refrigerate overnight if you can.
Preheat the oven to 180-degrees Celsius.
Grease a 30cm tart tin with a removable bottom.
Roll the dough into a circle to fit the tin about 2-centimeters thick.
Place the dough into the prepared pan and cut the edges cleanly with a sharp knife.
Wrap up the leftover dough in plastic wrap to prevent it from drying out so you can use it later and set aside.
Place the jam in a small saucepan and add 1/4 cup water and warm over low heat.
Taste the jam, if it's too sweet for your taste, add a little of the lemon juice, as the jam will concentrate and sweeten as the sugars melt when it bakes.
Spread the jam evenly over the tart crust.
Roll out the remaining dough and cut into strips. Run the strips in a crisscross pattern to decorate the top of the crostata.
Bake for 25 to 30 minutes or until the dough is golden brown.
Allow the crostata to cool. Cut it into thin slices to serve, on its own or with cream.