This crostata di marmellata (Italian jam tart) has a tender, buttery crust and a sweet and flavorful apricot jam filling. For ease, I've chosen to use high quality store bought jam, but you can certainly use homemade jam or preserves if you have some! The tart is topped with a simple lattice design. No intricate weaving required.
30grams (¼ cup)powdered sugar, for dusting on top of baked crostata
Instructions
Pasta Frola Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Scrape down the sides of the bowl. Add lemon zest and mix again.
Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.
300 grams 2½ cups all purpose flour, 2 grams ½ teaspoon Kosher salt, 1 teaspoon baking powder
Add egg and egg yolk. Mix on low speed just until mixture comes together. Do not over mix.
1 large egg, 1 large egg yolk
Gather dough into a rectangle. Separate the dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.
Roll out the larger piece of dough between two pieces of parchment paper (or a lightly floured surface, if you don't have parchment). It should be about ⅛" thick and the circle should be an inch wider than your tart pan on each side. Peel the parchment off of the top, and then replace. Flip the dough over while still sandwiched between parchment layers. Peel off the second parchment layer and discard.
Carefully flip the dough upside down onto the tart pan. If any cracks or tears occur, patch with extra dough scraps. Press dough to ensure no air pockets remain between dough and pan.
Trim excess dough from the edge of the tart pan with a knife held parallel to your work surface. Place tart pan in refrigerator to chill for at least 30 minutes. Combine scraps with remaining ⅓ of dough.
Roll out the dough between two sheets of parchment. Place on a sheet pan and chill in the refrigerator as well.
Crostata Assembly
Preheat oven to 350 degrees Fahrenheit (177 Celsius, Gas mark 4).
Remove the remaining sheet of dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a ruler and a sharp knife, cut the dough into long ¾ inch wide strips. Place back on sheet pan into refrigerator to chill.
Spoon the jam into the chilled tart shell and use a mini offset spatula or the back of a spoon to level and smooth the filling.
370 grams (13 oz) apricot jam (or other flavor)
Place half of the lattice strips on the tart in one direction, spacing them ¾ inch apart (the same width as the lattice). Press down gently on the edges to seal them. Place the top layer of lattice strips at an angle to the bottom layer of strips to create an X shape. The holes between the lattice strips should resemble diamonds. Use a knife to trim the ends that overhang.
Place tart (make sure it's level!) in freezer to chill for 10 minutes. This will ensure the dough is cold before baking.
Bake for 32-34 minutes, until lattice and crust are golden brown and jam in middle of tart is bubbling. Place on a baking rack to fully cool.
Refrigerate tart for one hour prior to serving in order to slice cleanly. Sprinkle with powdered sugar directly before serving.
30 grams (¼ cup) powdered sugar, for dusting on top of baked crostata