Ingredients
-
300 g Flour'00' type
-
150 g Sugar
-
100 g Butter
-
1 Egg
-
1 Egg yolk
-
1 teaspoon Baking powder
-
1 pinch Salt
-
1 jar Jamyour favourite jam
Directions
Marmalade tart is the quintessential Crostata della nonna. Each grandmother had her own recipe and each grandchild said that theirs was the best.
This recipe is Crostata della nonna, and it will taste even better if you prepare it with a jam made by you. Now to the recipe and as always, if you liked the recipe, remember to leave a comment!
Steps
|
1
Done
|
Mix the flour together with the baking powder, sugar and salt in a large bowl. Then add the soft butter, either in small pieces or grated, and knead with your fingertips until you have a sandy mixture. Make a hollow in the center of the mixture and proceed by adding the egg and yolk. Knead everything until you get a soft but not sticky dough. Take the shortcrust pastry, form it into a ball and wrap it in food-grade cling film. Let it rest in the refrigerator for at least half an hour. After the time has passed, take it back and set aside a third of it. |
|
2
Done
|
Roll out the remaining two-thirds on baking paper until you have a disk that is not too thin (3/4 mm thick) and about 30 cm in diameter. Lift it off with all the paper and lay it in a round baking pan 24 cm in diameter and 3 cm in edge. Line the edges well, eventually making the dough overhang outside the pan. Trim the excess dough from the edge of the pan and add it to the dough set aside earlier. Prick the base of the tart with a fork and spread the jam evenly over the pastry disk. Roll out the remaining shortcrust pastry and cut strips about 2 cm wide with a plain or notched pastry cutter. Use these shortcrust pastry strips to finish the outer edge of the tart and to form the classic center grating. Bake the jam tart in a ventilated oven for 30 minutes at 180 °C (356 °F). Once it is golden brown on the surface, take it out of the oven and let it cool before removing it from the pan. |
|
3
Done
|
Tips- If you want a crumblier tart, remove 50 grams of 00 flour from the given amounts and add 30 grams of cornstarch, reduce the sugar to 100 grams and increase the amount of butter by 20 grams. Add the cornstarch together with the flour and sugar at the beginning of the process. - For a more fragrant pastry, you can add the grated zest of half a lemon, a pinch of vanilla seeds, plus a tablespoon of Marsala wine during the mixing process. |
