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.
- 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)
- In a food processor, add the flour, sugar, baking powder, butter cubed, and pulse a few times.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the crostata at 350°F (180°C) for about 30-40 minutes, or until golden brown.
- Allow to cool a bit, remove from the tart pan and serve in slices.
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.