In the summer of 1997, I was in between jobs and decided to spend the summer in Italy. My aunt Ida made a delicious jam tart, or as it's called in Italian, "crostata" and I just had to master it myself. I was young and just learning my ways in the kitchen and I must say that this is one recipe that I am very proud for having mastered. Every time I make it, it always brings me back to that wonderful summer of 1997. As you can see, once you make the crust a few times and have mastered the process, you can make numerous variations. I plan on making it with ricotta and pastry cream for the upcoming Easter holiday. I will be sure to post a recipe of that one, as it is unbelievably delicious! It's also sinfully delicious made with Nutella. That and orange zest makes for a great combination.
Spread the crostata dough even on a 12-inch tart. Here, you can see that beautiful orange zest!
Using a fork, prick the dough numerous times. This will prevent air bubbles from forming while baking.
Look at how beautiful it's starting to look! Spread jam of your choice over it. Here, I've got Stonewall Kitchen's Blueberry Jam. It's one of the best ones I have found and is so delicious! The tart cherry one isn't bad either. ;-)
Here, we're creating the topping. I've tried the over and under proper lattice topping. I've yet to master it and frankly, whose got time for that! This looks just as beautiful, if you ask me!
Looks good enough to eat!
11 Tablespoons Butter, at Room Temperature for Several Hours
2/3 Cups Sugar
1 Large Egg
1 Large Egg Yolk
2 ½ Cups Flour
Zest of 1 Orange or 1 Lemon
2 Teaspoons Baking Powder
Dash of salt
1-2 Tablespoons Milk
1 13 - 15 Oz Jar of High Quality Jam (do not use jelly)
Here is one I made with Nutella. It was so amazing, I think I cried a little at the first bite!
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