This Italian-style tart, called a crostata, has a sandy-textured cookie crust that you can also
make in a food processor (see tip, below). This is a sensational dessert for showing off your
favourite homemade jam (see pages 341 and 342). Serve with softly whipped cream.
HANDS-ON TIME
30 minutes
TOTAL TIME
2¾ hours
MAKES
6 servings
INGREDIENTS:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ⅔ cup unsalted butter, cubed
- 1 egg
- 1 egg yolk
- 1 tsp grated lemon zest
- 1 cup jam (such as raspberry, blueberry, mixed berry or peach)
DIRECTIONS:
- In a bowl, whisk together flour, sugar, baking powder and salt.
- Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
- Whisk together egg, egg yolk and lemon zest; drizzle over flour mixture, tossing with fork until ragged dough forms. Press together.
- Press slightly more than half of the pastry over bottom and up side of 9-inch (23 cm) tart pan with removable bottom; spread with jam.
- Wrap remaining pastry in plastic wrap; refrigerate pastry and tart shell until firm, about 30 minutes.
- On lightly floured surface and using hands, roll remaining pastry into 14 ropes, each 10 inches (25 cm) long.
- Place 1 rope across centre of tart. Add 3 more ropes, equally spaced, on each side of centre rope. Press overhang onto pastry at rim to trim off excess and seal. Repeat with remaining ropes, positioning at 45-degree angle over first layer to make diagonal lattice.
- Bake in 350°F (180°C) oven until pastry is golden, about 45 minutes.
- Let cool in pan on rack. (Make-ahead: Cover with foil; set aside for up to 24 hours.)
NUTRITIONAL INFORMATION, PER SERVING:
- about 547 cal, 6 g pro, 23 g total fat (14 g sat. fat), 80 g carb, 2 g fibre, 119 mg chol, 178 mg sodium.
- % RDI: 5% calcium, 17% iron, 21% vit A, 8% vit C, 51% folate.
TIP FROM THE TEST KITCHEN: To make the pastry in a food processor, pulse the dry ingredients until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle in the egg mixture and pulse until the dough just starts to clump together. Turn the dough out onto your work surface and press it together.
