Italian Jam Crostata
Every once in a while, you find one of those magical recipes that’s so simple yet so delicious and gorgeous that it immediately becomes a favorite. Well, baking friends, let me introduce you to this tart.
We’ll get the fancy name out of the way first. A crostata is an Italian tart that’s usually filled with fruit jam. There are other variations, but we’ll stick with jam for our purposes.
The crust of the tart is a simple shortbread that can be made in just a few minutes. It’s everything you’d want in a shortbread crust – a little sweet and a lot buttery.
That crust is topped off with jam. I used 3’s Company Triple Berry Jam from Brooklyn’s own Anarchy in a Jar, but feel free to use your favorite. The jam is really featured here, so be sure to use a good one.
Next, we add a little crumb topping reserved from the crust and some sliced almonds. A little oven time, and you have a beautiful and delicious tart!
The bulk of the volume of the tart is the crust. The jam adds a lot of flavor, and the almonds add both flavor and crunch. The end result is a thin tart that packs a lot of flavor punch.
Another plus? It’s very easy to keep the ingredients for this on-hand for whenever you need a last-minute beauty of a dessert.
Italian Jam Crostata
Yield: 10 to 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Italian Jam Crostata is wonderfully delicious and so simple to make. A great last-minute dessert!
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 & 1/2 cups all-purpose flour
- 1/3 cup jam
- 1/3 cup sliced almonds
- Preheat oven to 350°F. Set aside a 10-inch springform pan.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts and the salt. Mix just until combined.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be crumbly.
- Remove 1/2 cup of the dough. Lightly flour your fingers, and press onto a small plate until it’s about 1/4-1/2 inch thick. Cover with plastic wrap. Place in the freezer.
- Transfer the remaining dough to the pan. Lightly flour your fingers, and press the dough firmly and evenly into the bottom of the pan.
- Spread the jam over the dough, leaving about a 1-inch border around the edges. Crumble the chilled reserved dough over jam. Sprinkle the almonds over the jam and crumb.
- Bake 45-50 minutes, or until golden brown. Cool before removing sides of pan. Cut into wedges with a sharp knife.
Recipe slightly adapted from Chow.