This is my go-to jam tart, the ingredients are enough for a small 20 cm cake tin.
Crostata alla Confettura
Ingredients
- 250 g jam
- 125 g plain flour
- 75 g butter
- 50 g powdered sugar
- 1 egg yolk
- 1 vanilla pod
- 1 pinch of salt
Instructions
- Place the flour and cubed, very cold butter in a food processor and pulse until the mixture resembles sand.
- Add the vanilla seeds, the egg yolks, and a generous pinch of salt and pluse twice more
- Transfer everything to your worktop and combine the ingredients quickly: do not overwork.
- Shape the dough into a ball, flatten it slightly, and roll it out between two sheets of parchment paper until it forms a 0.5 cm thick disk; place the disk in the refrigerator to rest for at least an hour.
- Preheated oven at 175°C
- Remove the pastry from the refrigerator and roll out 2/3 of it on a lightly floured pastry board. The remaining dough will be used to make the decorative diamond shapes on the top; set it aside.
- Roll the dough onto a rolling pin and spread it out in a greased and floured cake pan. Using a small knife, trim the excess dough and prick the base with a fork, but don’t pierce it. Combine the scraps with the remaining third you set aside.
- Fill the base with the apricot jam and smooth it out with the back of a spoon.
- Roll out the remaining pastry until 2-3 mm thick and, using a serrated pastry wheel, cut out 2 cm-wide strips.
- Arrange the strips to form diamond-shaped shapes.
- Brush the diamonds with beaten egg and bake the tart in a preheated oven at 175°C for about 30-35 minutes.
- Your apricot jam tart is ready!
