My boyfriend and I were lucky enough to spend most of January in Italy this year. One of my favorite sweet dishes that I tasted was a crostata di marmellata (jam filled tart) in Bologna. In Italy this is considered a breakfast item but I will probably eat it as a dessert.
This recipe is another recipe from Pasta Grammar’s duo Eva and Harper, which is featured in their amazing cookbook The Italian Family Kitchen. This is a close replica to the one I had in Bologna.
Ingredients:
2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup powdered sugar, plus more for dusting
10 TBS unsalted butter, cold, cut into small pieces
1 large egg, room temperature
Grated zest of lemon
24 ounces fruit jam or marmalade
Directions:
In a large bowl combine flour, powdered sugar, butter, egg and lemon zest. Knead everything together by hand until a dough forms. Shape the dough into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 355F. Grease a 9 inch pie or tart pan with butter and dust with flour.
Remove the dough from the fridge and cut off two thirds of the dough to use for the base and leave the other one third portion in the fridge. Roll out the dough on a floured surface and gently press down into the pan.
Spread the jam evenly into the prepared crust.
Roll out the remaining dough and cut into 6 strips that are each 1/2 inch wide. Lay 3 strips parallel over the top and the other 3 strips in the opposite direction.
Bake 25-30 minutes, until crust is golden brown.
Allow to cool then dust with powdered sugar before serving.
