Crostata con Marmellata di Frutta
Updated October 1, 2019
- Total Time
- 1 hour, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
9 tablespoons unsalted butter, at room temperature
½ cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla or almond extract
Finely grated zest of 1 lemon
2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons baking powder
Butter for greasing pan
14 ounces apricot, raspberry or other jam
Nutritional analysis per serving (8 servings)
47 grams carbs; 85 milligrams cholesterol; 370 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 2 grams fiber; 456 milligrams sodium; 7 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high until well combined. Mix in the egg, yolk, vanilla and lemon zest, then add the flour, 1 teaspoon salt and the baking powder. Mix at medium speed just until the mixture begins to clump. Press the dough into a ball by hand, wrap in plastic and refrigerate at least 1 hour or overnight.
- Step 2
Remove the dough from the refrigerator and allow to warm slightly. Lightly butter the bottom of a 9-inch pie pan. Press of the dough into the bottom and sides of the pan, patting it until smooth and firm. Fill the crust with jam, spreading it evenly.
- Step 3
Preheat the oven to 350 degrees. On a lightly floured surface, roll out the remaining dough into a thin disk about 9 inches in diameter. Cut into narrow strips and weave into a lattice pattern on top of the pie.
- Step 4
Bake until the pastry is light golden brown, 20 to 25 minutes; watch carefully to be sure the crust doesn't darken, which can happen suddenly. Let cool for 20 minutes before serving. Serve at room temperature.
Private Notes
Comments
How much “of the dough” should one press? It seems this is missing. I went with about 85% on the tart pan bottom. In the oven…we shall see!
@Cait This needed about 34 min In my oven, and it came out really well! It seemed like a ton of jam (used one blackberry Bonne Maman), but it was just right. Per Natasha Pickowicz’s post, I subbed in 25% polenta for AP and used almond extract instead of vanilla. Super simple and pretty impressive!
Press (missing) part of the dough. I will make a guess but do fill it in
Excellent, a crust I will also use with other sweet fillings.