Crostatine Morbide con Farina di Farro e Marmellata (Spelt flour Jam Tartlets) are refined sugar-free, dairy-free and made with the wonderful spelt flour, an ancient grain full of nutritional properties. I used my dad’s homemade jams to seal the deal: cherry jam, apple pumpkin, and quince. Breakfast, dessert, or afternoon treat just got healthier and more delicious.
Song of the day: Happier – Marshmello ft. Bastille
Like other things, I start to evaluate time the moment I am mostly missing it.
Between work and a “demanding” family, needy to see you and spend time with you because now you live on the other side of the world, time for baking has become a “mirage”.
I was getting itchy, the “baker’s withdrawal” getting the best of me. So, one gloomy Saturday morning, in my parents’ kitchen, with just my camera, tripod and tartlet pans brought from Canada, no props, background, or fancy baking tools, I set on creating these Crostatine Morbide con Farina di Farro e Marmellata (Spelt flour Jam Tartlets).
Baking makes me happy, and baking with spelt flour makes me happier
Farro (spelt) flour is my favorite flour. I love the texture and flavor it gives any baked goods. I find it to be the easiest replacement for all-purpose flour (or double zero), 1:1, no adjustments required. Farro has a higher protein content than other types of wheat. It is rich in vitamins and minerals, but low in fat. However, spelt, just like the common soft wheat, contains gluten. It is therefore not suitable for those suffering from a celiac disease that follow a gluten-free diet. Those who are intolerant to wheat proteins may instead tolerate the proteins contained in spelt, which are easier to digest. My favorite farina di farro to buy, when I am in Italy, is from Molino Rossetto.
A look at the ingredients
These Crostatine Morbide con Farina di Farro e Marmellata (Spelt flour Jam Tartlets) are made with the best ingredients I can find:
- spelt flour,
- vegetable oil,
- orange zest,
- and baking powder.
To seal the deal, I used my dad’s amazing homemade jams. He uses only fruit and sugar in his jams and I’ve learned from him to avoid using pectin in my jams also. Many things I’ve learned from him.
Waste not want not. Praise to homemade jams
My father likes to make a lot of different kind of jams, according to the seasonal fruit he can find. He makes jam with fruits he forages from the countryside or from the fruit he buys in stock at the farmers’ markets, you know, those cases of fruit with blemishes, overripe, that would end up being thrown away. He is also the recipient of the surplus of homegrown fruit from friends and family. He is a believer of the motto “Reduce Reuse Recycle”, and for his jams, he uses a variety of recycled jars which fill a whole shelf of their pantry.
So many to choose from
I decided to use three different flavors with three different colors, from darker to lighter: cherry jam, quince jam, apple and pumpkin jam (which was a revelation and probably my favorite one). The jams almost stole the show to the Crostatine I made. Between the pastry and the jam, they gained a few admirers. The ones who were lucky to taste them had nothing but praises.
The pastry dough is soft and fragrant
The dough of these Spelt flour Jam Tartlets is soft and fragrant from the orange zest. It might be trickier to lift, after rolling it, to put in the tartlet pan without breaking. No worries, patch any holes that might occur with your fingers, helping the dough adhere to the bottom and sides of the pan. Trim the edges, prick the bottom with a fork, and be generous with the jam filling.
Lattice top or cut out shapes?
At this point, you can make the typical lattice top or cut out shapes like I did to put on top. Making cut out shapes is definitely easier with this type of soft dough. A little rest in the fridge before baking is recommended but not mandatory. Then it’s time to bake them in the preheated oven. Every oven is different. In my parents’ oven, they were ready in 20 minutes. I would check them after the 20-minute mark but they might take longer in your oven. I am pretty sure in our oven in Canada they would take 25-30 minutes before getting that nice golden brown.
Jam Tartlets are good for dessert and also for breakfast
You might be surprised, but Crostatine like these, In Italy, are very common at colazione (breakfast). Caffellate (coffee and milk) and a crostatina (jam tartlet) is a typical breakfast, not only in my family but in many Italian families. “Sweet” breakfast is a common choice, and it is often made of homemade baked goods.
They are also good for merenda (afternoon snack), or dolce (dessert). Soft and crumbly, not too sweet, they are wholesome, nutritious, with a side of delicious.
These Crostatine Morbide con Farina di Farro e Marmellata (Spelt flour Jam Tartlets) could be a lovely Valentine’s breakfast or dessert to share with your loved ones. The look and flavor will win your heart, put a smile on your face, and a spring in your step.
Song of the day: Happier – Marshmello ft. BastillePrint
Crostatine Morbide con Farro e Marmellata, Spelt flour Jam Tartlets, are refined sugar-free, dairy-free, made with spelt flour and homemade jams.
- 250 g organic spelt flour + more for kneading
- pinch salt
- 3 tsp baking powder
- the zest of 1 organic orange
- 100 g honey (I used Miele Millefiori)
- 1 egg + 1 egg yolk, organic free-range
- 80 g vegetable oil (I used peanut oil)
- I made the shortcrust pastry the old way, by hand, in a bowl. I placed the flour, a pinch of salt, the baking powder in the bowl and stirred.
- Then I added the honey, orange zest, egg and egg yolk, vegetable oil, and stirred with a fork.
- I poured the soft pastry onto a wooden board dusted with spelt flour and kneaded it gently and quickly until I formed a ball. Add a little more flour if too soft.
- I put the shortcrust pastry in the refrigerator for about 15 minutes and in the meantime, I greased and floured the tartlet pans with a removable bottom.
- After the resting time in the fridge, I placed the pastry on the floured work surface and rolled it with a rolling pin, dusted with a little flour.
- With the help of a ravioli or pizza cutter, I cut the circles of pastry dough, bigger than the circumference of the tartlet pan. I added them to the pans, patching the dough as it breaks (it is soft and delicate). I pricked the bottom with the tins of a fork.
- Then, I filled the tartlets with a couple of teaspoons of jam.
- I re-rolled the leftover scraps of pastry, I cut out hearts and placed them on the jam tartlets.
- I preheated the oven to 350 °F (180°C) and in the meantime, put the tartlets back in the fridge until the oven reached the temperature.
- I finally baked the tartlets for about 20 minutes or until nice and golden brown.
- Took them out of the oven and left them in their pan to cool, then removed from the pans and enjoyed them!