Crostata di marmellata (Jam Tart)


2 cups flour

10 tbsp unsalted butter

2 egg yolks

2 tbsp sugar

4 tbsp white wine

Grated peel of ½ lemon

In a bowl, mix together flour and sugar; add cut up butter and blend it in with pictureyour fingers, till dough is crumbly.  Add lemon peel, egg yolks and wine, and mix till dough is completely moistened.  Shape into two patties, one larger than the other, wrap in plastic and refrigerate at least one hour (or overnight).


12 to 20 oz of apricot or cherry jam

You must use really good-quality, thick jam or preserves, preferably European.  The quantity is up to you: it depends how thick you want the filling.  You may use other fruit jams (raspberry, peach), but cherry (also sour cherry) and apricot are the traditional jams used in Italy.

Have ready a 10-inch tart pan (fluted or not) or a rectangular 8×12-inch tart pan.  Butter it.  Place it on an aluminum foil-lined cookie sheet.

Roll out the larger dough patty on a marble board to about a 12-inch circle.  pictureLine the tart pan with the dough, cut off the excess, making sure that the dough is all the way up (and slightly above) the edge (it shrinks).  Refrigerate.

Roll out the smaller patty to about the same size.  With a pastry wheel, cut out strips, about ¾ -inch wide.

Remove tart from refrigerator.  Spoon the jam over it and smooth it out.  Arrange the dough strips in criss-cross pattern over the jam, securing them to the edge.  Lightly beat an egg in a little bowl and paint the strips with it (not the edge of the tart).  Place the tart (on the cookie sheet) in preheated 375 degree F oven.  Bake about 35 minutes, till crust is golden brown.  Let stand 30 minutes before removing from pan.  When cool, dust with powdered sugar.  Cut into thin, elegant slices.