Marmalade Tart - Crostata

Preparation Time: 50 minutes
Cooking time: 45 minutes
Servings: 8


2 egg yolks plus 1 egg
1/3 cup sugar
1-1/2 sticks butter at room temperature
3 cups flour
1 jar (10 ounces) fruit marmalade (any type)

In a small bowl combine egg, yolks, sugar, butter and flour and with dough hooks on a mixer, knead at moderate speed for 5 minutes or until the dough is smooth. Pre-heat the oven at 375 degrees.

On a pastry board, roll out 3/4 of the dough to about 9 inches in diameter (reserve 1/4 and wrap it in plastic to prevent drying). Place it in an ungreased 9-inch pie pan or baking dish (the dough should not cover the sides of the dish, it should fit snugly) and cover the top with the marmalade, leaving a 1/2 inch rim around the edge.

Roll out the remaining dough to about the same diameter or slightly larger and cut it in strips 1 inch wide with a pastry wheel. Place them lattice style over the top of the marmalade, lightly pressing down around the edges to make sure they stick to the bottom dough; cut off any remaining length. Bake for 40 minutes, checking occasionally; if the color begins to get darker than gold around the edge, cover it with aluminum foil. Cool, cut and serve.

When I was growing up, Crostata was a popular dessert in the late spring and summer when fresh fruits are plentiful. It especially reminds me of the times my mother made the different kinds of marmalade.

My most favorite was one she made from fresh tart cherries called Amarene. But first we had to climb the trees and pick the fruits; that was the fun part! My brothers and I would compete on who could climb the highest.

Of course Mom yelled at us not to get too far up on the trees. One of her favorite sayings was: "If any of you get hurt I'm not wasting any time. I'll bypass the hospital and take you straight to the cemetery!"

The Brick Oven

Cooking Pasta

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