Quince Jam Tart (Crostata con Marmellata di Mele Cotogne)

Quince Jam Tart (Crostata con Marmellata di Mele Cotogne), a dairy-free short pastry made with vegetable oil, eggs, flour, lemon zest, cane sugar and a teaspoon of baking powder, meets a luscious homemade quince jam. Want to bring to the table a classic, evergreen Italian dessert? Why not make this easy and delightful Quince Jam Tart. Crostata in Italy is the perfect end to a meal and also good at breakfast, just sayin'...

Song of the day: Shiny Happy People - R.E.M. 

Crostata is the quintessential Italian dessert. The simplest, most popular cake made with a shortcrust pastry and jam. It is a classic that, in pure Italian style, is ideal for dessert, breakfast, snack, or to accompany a tea. It is a dessert that you can prepare all year round, perfect on many occasions. 

 

 

 

Share Happiness with a Crostata

I don't know anybody that doesn't like Crostata. Actually, I don't think I know anybody that hasn't made it for a Sunday lunch, a birthday party, to bring to work to share with co-workers or to bring to friends when invited over. It makes everybody happy, that's a fact.

Crostata, or Tart, the recipe is simple

It includes a short pastry as the base, a layer of jam spread on top, and finished with pastry strips, usually arranged in a diamond pattern.

Short Pastry

You can make a short pastry for crostata either with butter or oil. Today, I am sharing with you a dairy-free shortcrust made with peanut oil. You can use any vegetable oil or a light, mild, olive oil.

You can make it with a food processor, a stand mixer, or by hand. I went the old way, with a bowl, a fork, a wood board, and my hands. Any way you make it, you will then need a rolling pin and a tart pan (better with a removable bottom, not like my mom's vintage ceramic one).

Making the Short Pastry

• In a bowl add the sugar, the oil, the whole egg, and the yolk, the lemon zest. Stir with a fork until combined.

• Sift the flour with the baking powder and the pinch of salt. Gradually add the flour to the egg mixture and stir with the fork until the dough begins to form.

• Move onto a pastry board and incorporate the remaining flour until you have a smooth, elastic dough that no longer sticks to your hands.

• Take out ¼ of the dough and set aside (you will use it to make the lattice top). Roll the remaining pastry on a lightly floured surface to a thickness of about 4-5 mm.
• Wrap the pastry dough on the rolling pin and unroll it over the tart pan. Using your fingers work the dough gently into the bottom and edges of the pan, patch any holes that might occur, then, passing the rolling pin over the top edge of the pan, remove the excess dough (you could also use a sharp knife to cut the excess dough all around).
• Prick the bottom of the pastry with a fork.

• Spread the quince jam or one of your choice. I used my father's delicious homemade quince jam. (I made quince jam, too, last summer, with my dad's recipe, but adding less sugar. It made for a lighter color).
• Roll out the remaining pastry dough and cut into strips. Arrange them on the tart in a diamond pattern (or any way you like). I always finish by pressing the edges with the tines of a fork (optional).

TIP: Store-bought jam is fine to use, although, with a homemade jam, the result will be unrivaled. You can use any jam of your choice, the important thing is that it is not too sweet and not too runny.

• Put in the fridge while the oven reaches the temperature. Bake in a preheated oven at 350° F (180° C) for 25-30 minutes or until golden brown.

This Quince Jam Tart is fragrant and delicious, has a crumbly, light, melt-in-your-mouth crust and a luscious, thick filling of wonderful jam. 

My family loves any type of crostata, but this Quince Jam Tart (Crostata con Marmellata di Mele Cotogne) was particularly appreciated. The combination of the light, soft crust, and the delicious homemade quince jam made it a real treat. Crostata for us is a hands-on affair, which means we hold the slice in our hand and bite in. No plates, no cutlery, no fuss. Only pure  Italian delight.

Enjoy!

Song of the day: Shiny Happy People - R.E.M.

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