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Italian Crostata with Homemade Haskap Jam

Italian Crostata with Homemade Haskap Jam

  • Author: Nicoletta
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert, Cakes
  • Method: Baking
  • Cuisine: Italian

Description

Italian Crostata with Homemade Haskap Jam, a delicious dessert made of a crumbly short pastry topped with a velvety sweet and tart homemade jam. A typical Italian dessert to end a Sunday lunch or dinner. Bonus recipe: Easy  No-Pectin Haskap Jam.


Ingredients

  • 300 gr (2 cups) flour 00 (or unbleached all-purpose)
  • 2 eggs, organic free range
  • 90 gr butter, cold, cubed
  • 100 gr (1/3 cup) organic cane sugar (or white granulated sugar)
  • 1 lemon, the zest
  • 1 tsp baking powder
  • 1 medium jam jar (whatever flavor you may like, I used my homemade haskap berry jam)

Instructions

  1. In a food processor, add the flour, sugar, baking powder, butter cubed, and pulse a few times.
  2. Add the eggs and the lemon zest. Pulse again, quickly, until it just comes together. Do not overwork so as not to warm the butter.
  3. Place it onto a lightly floured surface, shape into a ball, then flatten into a disk. Wrap the disk in plastic wrap and place in the fridge for at least half an hour.
  4. After that time, remove the pastry dough from the fridge, let it come to room temperature, then cut and set aside a little piece of the dough, less than a 1/4, that you will need for the decorative top.
  5. On a lightly floured surface, roll out the dough to about 4 mm thickness. It is a sticky dough, so you need to flour the top and bottom (but not too much, or it will toughen the pastry), or you could roll the dough in between 2 parchment sheets to prevent the dough to sticking to the rolling pin.
  6. Place the round of dough into a tart pan with a removable bottom (11-inch/28cm), cut excess dough on the edges (add it to the 1/4 that you have already set aside) and prick the bottom with a fork. Then, spread the jam on top. I used my homemade haskap berry jam.
  7. Roll out the rest of the dough set aside. With a cookie cutter in the shape of a leaf or any other shape you like, cut shapes, and arrange them on top of the jam creating a design.
  8. Bake the crostata at 350°F  (180°C) for about 30-40 minutes, or until golden brown.
  9. Allow to cool a bit, remove from the tart pan and serve in slices.

Notes

In Italy, Crostata is usually made with a jam that is not overly sweet but instead has a nice acidity to counterbalance the buttery crust.

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