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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Crostata di Marmellata (Jam Tart)

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Tuscan Hillside
Rebecca
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Friday, November 10, 2006

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Summer House in Tuscany
Karina Nicole
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Crostata di Marmellata (Jam Tart)

Rustic Crust
This Italian tart is a simple, memorable treat
By Kyle Phillips
Saveur No. 57 March 2002

“In the 1960s my father, an archaeologist, led the excavation of an Etruscan site near Murlo, outside Siena, in the heart of Tuscany. The foreman, Angelo, and his wife, Piera, often invited us for Sunday dinner at their home, where we ate wonderful meals that almost always ended with a simple crostata, or tart, made with one of Piera’s homemade jams…
Today, Italians buy fancy desserts at pastry shops, and crostata are considered merely rustic family fare. But when I’m in the Tuscan countryside and smell a freshly baked jam tart cooling on a windowsill – or bite into a piece of one with my morning coffee – I still think it’s quite something.”

Makes one 8-inch tart

“Dina Fabbri, who cooks for Lodovico Antinori at his Ornellaia wine estate in Tuscany (see ‘Dinner in Tuscany’, November 2001), gave us her recipe for this classic crostata.”

3 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 tablespoon grated lemon zest
12 tablespoons butter, melted
1 egg, lightly beaten
2 egg yolks, lightly beaten
1 cup blackberry or prune jam
1 tablespoon lemon juice

1.  Sift together flour, sugar, and baking powder into a large bowl, add lemon zest, and stir to combine. Make a well in the center of the flour mixture and add butter and eggs to the well. Using 2 knives, work mixture into butter and eggs until dough resembles coarse meal. Turn dough out onto a lightly floured surface, lightly flour your hands, and knead just enough to make a smooth dough. Press dough into a rough ball and flatten slightly to make a flat disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or overnight.
  2.  Preheat oven to 350° [F]. Allow dough to sit at room temperature to soften slightly before rolling out onto a lightly floured surface to a 1/4-inch-thick round. Lay the bottom of a 10-inch or 11-inch false-bottom tart pan on top of dough. Using a small knife, cut around the edge, saving the scraps, then remove tart pan bottom and carefully transfer dough round to a parchment-lined cookie sheet. Gather dough scraps into a ball and roll out again on a lightly floured surface into a 1/4-inch-thick round. Cut eight 1/4-inch-wide strips, the, using the palms of your hands, gently roll each until edges are rounded. Discard remaining scraps.
3.  Combine jam and lemon juice in a small bowl, then spread over center of dough, leaving a 2-inch border around edge. Fold dough edge over to just meet edges of jam. Arrange dough strips on top of jam in a lattice pattern, trimming off any overhanging dough. Bake until golden, 35 – 40 minutes. Cool before serving.