I am going to share with you my “go-to” dessert for any occasion. It is my recipe for a crostata or Italian jam tart. It is simple to make and as delicious to look at as it is to eat. Basically, it is jam sandwiched between two layers of buttery dough. However, it is so much more than that. Besides being delicious, this recipe has many recipe virtues – it is quick and easy to make – it is tolerant and it is versatile. What more could you ask for?
This recipe is so user-friendly that you probably have the ingredients to make it in your house right now. Even better, you could also prepare and bake the crostata in just about an hour. Of course you will have to wait for it to cool as it is not something you serve warm – it is more like a cookie in that respect.
I use a 10-inch quiche pan to make the crostata because I like the edge, and it is a little deeper than a tart pan. If you do not have one, do not worry. I have used a 10-inch tart pan, a 9-inch spring-form pan, a 9-inch square pan, even a pie pan to make it with equal success.
You are in luck if you are an inexperienced baker – making this crostata requires no expertise at all. In fact, I teach it to kids in private cooking classes.
Once you prepare the dough, divide it in half.
Press one portion into the pan, spread it with jam, and then crumble the remaining dough with some nuts over the top – could not be easier.
Pop it in the oven and wait for the aroma to take you over.
From this one dough you can create many variations. You can flavor the dough by using extracts, chopped nuts, toasted coconut or lemon zest.
You can use an array of jams that suit you – raspberry and apricot are my favorites, but my kids like when I mix strawberry and apricot jams together.
As for the topping, you can add nuts, chocolates chips, coconut, chopped toffee, even peanut-butter chips to the dough.
One of my favorite variations is to spread a thin layer of strained apricot jam over the dough then use an offset spatula to spread a generous layer of Nutella over that. I found that you need the jam to add a bit of moisture that the Nutella is lacking. I add 1/3 cup each chopped hazelnuts and mini semi-sweet chocolate chips to the dough for the topping. I like to make this variation in a square pan and cut it into small bars.
If you want to get fancy, you can create a lattice with the portion of the dough reserved for the top of the crostata. Press the dough into a disk and then roll it out on a floured surface to the size of the pan you are using. Chill the dough if it becomes too soft to work with.
Use a pizza cutter or a fluted pastry wheel and cut the dough into strips. Lay the strips across the jam in a lattice fashion, brush with an egg wash or some milk, and sprinkle with sugar before baking.
So be brave and creative and have fun in the kitchen. I think this just might become your “go-to” dessert, too.
Crostata – Italian Jam Tart
Ingredients
8 ounces (2 sticks) butter, softened
½ cup sugar
1 egg
1 tsp. vanilla extract
½ tsp. almond extract, optional
2 ½ cups flour
1/8 tsp. salt
¾ cup raspberry jam
½ cup sliced almonds, optional
Directions
1. Heat oven to 375?F. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and almond extracts; beat until combined. Reduce speed to lowest setting; add flour and salt and mix until blended but still crumbly.
2. Remove half the dough to 10-inch quiche pan with removable bottom. With floured fingertips press dough into pan.
3. Spread jam over dough leaving a ¾-inch border. Add almonds to dough remaining in mixing bowl. With floured fingertips, toss to combine. Sprinkle mixture over jam to edge of pan. Place pan on cookie sheet. Bake 35 to 45 minutes until golden brown. Remove crostata to wire rack to cool. While still hot, use tip of knife to loosen crostata from pan where jam has leaked to edges. When cool, carefully remove from pan.
