Crostata alla Marmellata

Ingredients

Equipment Needed

• •9-inch fluted tart pan with removable bottom
• •Rolling pin
• •Pastry wheel or sharp knife for cutting lattice strips
• •Pastry brush
• •Wire cooling rack

Instructions

1. 1

   Prepare the pasta frolla

   Place the flour in a mound on a cool work surface, preferably marble. Make a well in the center. Add the sugar, salt, lemon zest, egg yolks, and whole egg to the well. Using a fork, beat the eggs gently, then begin incorporating flour from the inner walls of the well. When the mixture becomes too thick to stir, scatter the cold butter cubes over the top.

2. 2

   Work the dough quickly

   Using your fingertips or a pastry scraper, work the butter into the flour and egg mixture. Rub the butter between your fingers, lifting and letting it fall, until the mixture resembles coarse meal. Gather the dough together quickly, pressing it into a rough mass. Knead it two or three times only, just until it holds together. The dough should look shaggy, not smooth. Overworking develops gluten and makes the crust tough.

   Your hands are warm. The butter must stay cold. Work quickly with purpose. If the butter begins to soften and smear, stop. Refrigerate the mixture for 15 minutes, then continue.
3. 3

   Rest the dough

   Divide the dough into two pieces, one slightly larger than the other. The larger piece will line the pan; the smaller will form the lattice. Flatten each into a disc, wrap tightly in plastic, and refrigerate for at least one hour. The dough must be thoroughly cold before rolling. This is not optional.

4. 4

   Line the pan

   Remove the larger disc from the refrigerator. On a lightly floured surface, roll it into a circle about 12 inches in diameter and 1/8 inch thick. Work from the center outward, rotating the dough a quarter turn after each roll. Transfer the dough to a 9-inch fluted tart pan with a removable bottom. Press gently into the corners and up the sides. Trim the excess, leaving a small overhang. Prick the bottom all over with a fork. Return to the refrigerator while you prepare the lattice.

5. 5

   Roll the lattice strips

   Roll the smaller disc into a rectangle about 10 inches long and 1/8 inch thick. Using a sharp knife or fluted pastry wheel, cut strips approximately 3/4 inch wide. You will need 10 to 12 strips. If the dough becomes too soft to handle, slide it onto a baking sheet and refrigerate for 15 minutes.

6. 6

   Fill with jam

   Remove the lined tart pan from the refrigerator. Spread the jam evenly over the bottom in a single layer. The jam should be about 1/4 inch thick, generous but not overflowing. Leave a narrow border around the edge.

   If your jam is very thick, stir it to loosen before spreading. If it contains large pieces of fruit, pass it briefly through a food mill or chop the pieces smaller. The filling should spread evenly.
7. 7

   Weave the lattice

   Lay half the strips across the jam in parallel lines, spacing them about 3/4 inch apart. Fold back alternate strips halfway. Lay a cross strip perpendicular to the first set. Unfold the folded strips over it. Fold back the other set of strips and lay another cross strip. Continue this weaving pattern until the lattice is complete. Press the ends of the strips into the rim of the crust and trim any excess. The lattice need not be perfect. A handmade appearance is honest.

8. 8

   Apply the egg wash

   Brush the lattice strips and the rim of the crust with the egg wash. Be thorough but light. The wash creates the golden color and slight sheen of a properly baked crostata. Refrigerate the assembled tart for 20 minutes before baking. This firms the dough and prevents shrinking.

9. 9

   Bake until golden

   Heat the oven to 350°F (180°C). Place the tart on a baking sheet and bake in the center of the oven until the crust is deep golden and the jam bubbles thickly in the spaces between the lattice, 35 to 40 minutes. The lattice strips should be the color of dark honey. If the edges brown too quickly, cover them loosely with foil.

10. 10

    Cool completely

    Remove the tart from the oven and let it cool completely in the pan on a wire rack. The jam will be molten when hot and will thicken as it cools. Do not attempt to slice a warm crostata. It will weep. When fully cool, remove the outer ring of the pan and dust lightly with powdered sugar if desired. This is traditional but not required.

    Crostata is meant to be eaten at room temperature, never warm from the oven and never chilled. At room temperature, the crust is crumbly, the jam is soft, and the flavors are at their fullest.

Chef Tips

• •Cold butter, cold eggs, cold hands. Pasta frolla must be worked quickly before the butter softens. If you have warm hands, run them under cold water before beginning.
• •The quality of your jam determines the quality of your crostata. Taste it before using. If it is too sweet, too thin, or artificially flavored, the tart will disappoint. Italian grandmothers make their own preserves. If you cannot, find jam with short ingredient lists and high fruit content.
• •Do not roll the dough too thin. It should be sturdy enough to hold the jam without tearing. One-eighth inch is correct. Thinner becomes fragile; thicker becomes heavy.
• •Pasta frolla dough keeps in the refrigerator for three days or the freezer for one month. Make it ahead when you have time, then assemble and bake when you need it.

Advance Preparation

• •The dough can be made up to three days ahead and refrigerated, or frozen for one month. Thaw overnight in the refrigerator before using.
• •The assembled, unbaked crostata can be refrigerated for up to 24 hours before baking. Add 5 minutes to the baking time if baking from cold.
• •The baked crostata keeps at room temperature, loosely covered, for three days. The crust softens slightly on the second day. Some prefer it this way.

Frequently Asked Questions

Nutrition Information

1 serving (about 120g)