San Lorenzo’s Kitchen

A jam tart (Crostata in Italian) is a typical dessert: every grandma or mother has its own version. The basics are very simple: a good short crust pastry and a very good jam.
The jam I used is the Extra apricot jam: a marvel for the mouth, thick, not so sweet, velvety but still with chunks. Once you open it, let’s try not to eat it all, spoon after spoon!

For the short crust pastry
300 g of flour
150 g of cold butter
125 g of icing sugar
3 egg yolks

Extra Apricot Jam
Amaretti morbidi

Make a wheel with flour and sugar. Place diced cold butter and egg yolk in the middle, and begin to quickly work it with the tip of your fingers. Work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge. If you avoid this passage you’ll end up with a crumbly pastry when trying to roll it.

Preheat the oven at 160° C.
Roll out the pastry very thin, roll it over the rolling pin and lay in a tart mould. Add the apricot jam, crumble over it some amaretti morbidi, and bake for 25-30 minutes, until the side of the crust are golden.
Let it cool before to serve it, for breakfast, teatime or dinner.

Scritto Martedì, 9 Ottobre, 2007 alle 21:42 in La ricetta, Merenda, Dolce. Puoi seguire questa conversazione con il feed RSS 2.0. Puoi scorrere questa pagina e lasciare un commento, o fare trackback.