There is something so homely about making a tart such as this. The making of the pastry, the kitchen covered in flour, the careful rolling and placing of the dough, and the baking. This is quintessentially what baking is about to me. Then of course, unveiling such a pretty looking tart.
'Crosata' is a crispy shelled pastry tart typically filled with apricot, peach, berry or cherry jam. More recently in Italy they can also be filled with nutella. You can buy them as a whole tart at the local 'pasticceria', or you can request for a slice as they are sold by weight.
I typically fill my crosata with a ricotta mixture, 'Crostata di ricotta'. However I was recently at a friends house who made one filled with apricot jam, of course I had to try it for myself. I love how during the cooking process the jam oozes through the gaps in the dough. The dough takes on the sweet flavour of the jam whilst becoming a little caramelised. It is such a humbling yet decadent desert.
What you need:
500g apricot jam (you can also use cherry, peach or berry)
350g flour
three organic eggs
150g sugar
150g butter
grated zest of one lemon
How to make:
1: First make the pastry. Mix sifted flour with sugar in a bowl, make a well and add lightly whisked egg YOLKS to centre and half the of the egg whites. Stir through. Add melted butter at room temperature and lemon zest. Blend the ingredients together with a spoon, start to use your hands to incorporate.
2: Transfer the dough to a lightly floured bench and knead for about 5-10 minutes until dough becomes smooth in consistency. Wrap tightly in plastic wrap and place in the fridge for 1/2 hours. TIP: If the dough is too wet simply add some more flour
3: Use a little butter to grease a tart tin.
4:Remove dough from fridge and divide dough in half. Roll out one piece of dough on a lightly floured surface. Roll to fit fill a tart tin, using the rolling pin roll the pastry to tart tin. Use your fingers to press dough in around corners
5: Fill tart case with jam and evenly spread
6: Divide the remaining piece of dough in half again. Roll out dough again on a lightly floured surface. Roll to a long rectangle shape. Use a sharp knife to cut long strips of dough. Start laying strips of dough on top of the jam, starting from the middle working outwards. Continue until the tart has about 5 strips working in one direction. Then start laying strips in the opposite direction using the remaining dough. Use your finger to pinch the outer edge of the tart, bringing all edges tightly together
7: Lightly brush with an egg wash and bake in a pre-heated 180 degree oven for about 40 minuets
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| My sister Michelle enjoying a morning coffee in Venice, reflection of me in lens |
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