Crostata di Marmellata (Italian Jam Tart) is a traditional Italian recipe for a classic dessert of jam baked in a pasta frolla crust. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian Jam Tart (Crostata di Marmellata).
This is the recipe for the classic Italian jam tart. As well as your choice of jam, you can also use Nutella as a filling here.
This is based on classic Italian pasta frolla (sweet shortcrust pastry) for both the base and the lattice topping. As in the recipe for pasta frolla, the secret to a perfect shortcrust pastry is to use cold butter, knead the dough as little as possible and let it rest in the refrigerator for at least 3 hours. This will give you a shortcrust pastry that does not break, with an elastic consistency when it is raw and with a crumbly texture when cooked.
Ingredients:
For the Base:
1/2 batch of pasta frolla (for an 18/20cm [7-8 in] cake tin; 6-8 servings)
3/4 batch of pasta frolla (for a 22/24cm [9-10 in) cake tin; 10-12 servings)
For the Filling:
250-300g of your favourite jam (how much you need will vary slightly, depending on the size of your cake tin)
Method:
Start by preparing the pasta frolla according to the recipe. Form a dough, wrap it in clingfilm (plastic wrap) and set it aside to rest in the fridge for at least 3 hours (preferably overnight). After the resting time, work the pastry in your hands for a few seconds, just the time necessary to make it soft and elastic, so you can roll it out easily.
Flour your work surface and roll out the dough until it is 4mm (1 ½ in) thick. Take a greased and floured fluted tart tin of the requisite size (preferably one with a loose base) and line the base and sides with your rolled out pastry. Press the pastry firmly into the sides and fluted edges.
Pierce the bottom of the tart with a fork, so as to prevent bubbles from forming during cooking. Recover the cuttings and scraps of pastry, combine them together and let them cool for 10 minutes in the freezer, so you roll them out immediately.
Spread the jam inside the tart tin, distributing it evenly with a spoon. You will need a layer of jam about 1cm (1/2 in) thick. Take the pastry cooled in the freezer and knead the dough for a few seconds until elastic. Roll out the pastry to a thickness of 4mm (1 ½ in), on a floured work surface. With the help of a smooth, or striped, wheel, cut out strips about 1-1 ½ cm (1/2 in) wide.
Start to arrange the first strips of pastry on the jam all in one direction, with about a 3cm (1 in) spacing between them. Then lay a second set of pastry strips at right angles to the, thus completing the lattice. Use a little water to glue the strips to the pastry base then trim off the excess with a sharp knife.
Transfer to an the first shelf at the bottom of an oven pre-heated to 180°C (160°C fan/360°F/Gas mark 6) and bake in a preheated static oven at 175° for 35-40 minutes. If the cake has not coloured sufficiently on top, during the final 5 minutes of cooking, raise the tart to the middle shelf.
The cooking times will remain about the same, regardless of the size of the pie tin you use.
Remove from the oven the tart, allow it cool completely in the tin, then unmould, transfer to a pie plate and serve.
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