Domenica Marchetti's "Favorite Jam Crostata"

Favorite Jam Crostata

from Domenica Marchetti's "Preserving Italy"



3 cups unbleached all-purpose flour, plus more for dusting the work surface

1 cup confectioner's sugar, plus more for dusting the crostata

finely grated zest of 1 orange

finely grated zest of 1 lemon

1/4 tsp. fine sea salt

8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

1 large egg

2 large egg yolks

1 1/2 to 2 cups rustic grape Jam, strawberry-apricot preserves, green tomato preserves (recipes in the book); or any favorite jam.


-Measure the flour, sugar, zests and salt into the bowl of a food processor fitted with at the metal blade. Process briefly to combine. Distribute the butter pieces around the bowl and process until the mixture is crumbly. Add the egg and egg yolks and process just until the dough begins to come together. Turn the dough out onto a lightly floured surface and pat it into a disk. Wrap it tightly in plastic wrap and refrigerate until well chilled, at least 1 hour.

- Preheat oven to 350 degrees.

-Remove the dough from the refrigerator and cut it into two pieces, one slightly larger than the other. Rewrap the smaller piece and set it aside. Roll the larger piece into an 11-or 12-inch circle. Carefully wrap the dough around the rolling pin and drape it over a 9- or 10-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.

-Spoon the jam into the prepared hell and smooth it out with the back of your spoon. Roll out the remaining dough and cut it into 3/4-inch thick strips or use a cookie cutter to cut out shapes such as flowers or stars. Place the strips in a lattice pattern on top of the jam or arrange the cutouts on top. (Save any excess dough to roll out later; you can cut out shapes and bake cookies) Fold the edge of the crust over the jam and lattice.

-Bake until the crust is lightly browned, about 35 minutes. Let the crostata cool in the pan on a wire rack to room temperature. To serve, remove the rim of the pan, transfer the crostata to a decorative serving platter, and dust lightly with confectioner's sugar.