Quince Jam Tart (Crostata con Marmellata di Mele Cotogne), a dairy-free short pastry made with vegetable oil, meets a luscious homemade quince jam. Bring to the table a classic Italian dessert.
For the short pastry:
- 100 g cane sugar
- 1 large egg + 1 egg yolk
- 80 g vegetable oil (or a light olive oil. I use peanut oil)
- the grated zest of 1 organic lemon
- 280 g flour (I used type 0, but all purpose flour, or even a combination of all-purpose/whole wheat will do)
- pinch of salt
- 1 tsp baking powder
- quince jam (or any jam you like)
- 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 an elastic dough that no longer sticks to your hands.
- Take out 1/4 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 24-26cm tart pan. Using your fingers work the dough gently into the bottom and edges, 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).
- Prick the bottom of the pastry with a fork.
- Spread the quince jam or one of your choice.
- Roll out the remaining pastry dough and cut into strips. Arrange them on the tart in a diamond pattern (or any way you like).
- Put in the fridge while the oven reaches the temperature. Bake in a preheated oven at 350° F (180° C) for 25-35 minutes or until golden brown.
You can use any jam of your choice provided it is on the thicker side and not too sweet.
I used peanut oil for the shortcrust but you can use any vegetable oil or light olive oil.
I used a 24 cm vintage tart pan but I had enough leftover dough for a small tartlet.
The crostata keeps at room temperature for 4-5 days (if it lasts that long).