Recipe from “Preserving Italy” by Domenica Marchetti
This is the perfect recipe if you have extra jam you need to use by the end of the year. Every season I make a TON of jam. My garden has quite a bit of blackberries, and for this particular crostata I used my Blackberry Earl Grey Jam.
3 Cups Unbleached all – purpose flour
1 Cup confectioners sugar (plus more for dusting the crostata)
Finely Grated Zest of 1 Orange
Finely Grated Zest of 1 Lemon
1/4 tsp Fine Salt
2 sticks Cold Unsalted butter, cut into 1/2 inch pieces
1 large egg
2 large egg yolks
1 1/2 – 2 Cups of any Jam you want to fill your crostata. Search your pantry and see what needs to be used. Really, all Jams belong!
- Combine Sugar, zest, salt into a food processor. Process briefly to combine.
- Distribute butter pieces around bowl and process until mixture is crumbly.
- Add Eggs and Yolk and process until the dough begins comes together. (Don’t over do it.)
- Turn dough onto lightly floured surface and pat into a disk.
- Wrap in plastic and refrigerate until well chilled, about an hour.
- Preheat oven to 350 degrees.
- Remove dough from fridge and wrapping, cut it into 2 pieces – one slightly larger than the other.
- Roll larger half into 11-12 inch round, wrap around rolling pin and drape it into well greased/ buttered cast iron skillet. (Pam works too).
- Gently press into the skillet.
- Spoon the Jam onto the dough, spreading it evenly & smoothing with the back of the spoon.
- Roll remaining dough & cut into 3/4 inch strips, for a lattice OR try using a cookie cutter to cut out shapes!
- Bake until slightly golden, let cool until at room temperature and dust with powdered sugar!