Crostata or Italian jam tart: a treasure recipe where the sum is greater than the parts | The Man With The Golden Tongs Hands Are In The Oven |

About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart.

The first tart we made — technically a crostata — was filled with fig jam, but these simple pastries made from butter, sugar and flour really can be filled with anything.

This is one of those treasured recipes where the sum is greater than the parts! The list of ingredients is short and basic. For that first tart I made, the secret was a beautiful jar of homemade fig jam scented with lemon zest and almonds. I was incredulous that something so easy to make could taste so good.

As I learned in Italy, the real secret to the tart is using the best quality jam you can find. I look for jam made with only a bit of sugar, and I prefer fig, apricot, cherry, strawberry and raspberry. [...]

Ingredients -  Start to finish: 1 hour - Servings: 6

  • 13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, softened
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 teaspoon orange blossom water or vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon sea salt
  • Generous 1/2 cup (about 6.5 ounces) fig, apricot, cherry or berry jam

Via Mariano Pallottini