Crostata di Marmellata (Italian Jam Tart)

Ingredients

• 1.5 cup all-purpose flour (about 6 1/3 ounces)
• 0.25 cup granulated sugar
• 0.25 tsp fine sea salt
• 6 tbsp unsalted butter (softened, cut into 6 pieces)
• 1 large egg (beaten)
• Cooking spray (for greasing the pan)
• 1.5 cup raspberry or strawberry preserves
• 1 large egg yolk (beaten)
• 1 tsp water

Steps

1. 1

   Stir together flour, sugar, and salt in a large bowl using a fork until well combined.

2. 2

   Work butter into flour mixture using fingertips until mixture resembles coarse meal.

3. 3

   Make a well in center of flour mixture, and add egg.

4. 4

   Gently stir flour mixture into egg using a fork until just combined.

5. 5

   Press and fold mixture together until a soft dough forms.

6. 6

   Shape dough into a disk, and wrap in plastic wrap. Chill in refrigerator until firm, at least 1 hour or up to 2 days.

7. 7

   Preheat oven to 350°F with rack in lower third position. Lightly coat a 9-inch round fluted tart pan with removable bottom with cooking spray.

8. 8

   Cut two-thirds of dough from disk (about 8 ounces), and roll out between 2 sheets of parchment paper (or plastic wrap) into a 10-inch round (about 1/8 inch thick).

9. 9

   Place dough on a baking sheet, and chill until slightly firm but still pliable, 5 to 10 minutes.

10. 10

    Meanwhile, roll out remaining one-third of dough (about 4 ounces) between 2 sheets of parchment paper (or plastic wrap) into a 9- x 6-inch rectangle (about 1/8 inch thick).

11. 11

    Transfer to baking sheet with 10-inch dough round; chill until firm, 15 to 20 minutes.

12. 12

    Remove 10-inch dough round from refrigerator; peel off top sheet of parchment paper, and invert dough into the prepared tart pan.

13. 13

    Press dough into bottom and up sides of pan. Remove remaining sheet of parchment paper. Trim dough edges as needed, and use trimmings to patch any holes or thin spots in the dough.

14. 14

    Refrigerate tart shell, uncovered, until ready to use.

15. 15

    Spread preserves evenly in tart shell.

16. 16

    Whisk together egg yolk and 1 teaspoon water in a small bowl until well combined.

17. 17

    Remove chilled dough rectangle from refrigerator; peel off and discard top sheet of parchment paper. Cut dough lengthwise into 12 (1/2-inch-wide) strips.

18. 18

    Brush strips with egg wash. Arrange 6 strips evenly across tart. Evenly space remaining 6 strips perpendicular to first 6 strips to form a lattice.

19. 19

    Firmly press dough strips into edges of tart shell using lightly greased fingertips to adhere. Trim excess dough strips using a paring knife, and press to blend ends so they are flush with the tart edge.

20. 20

    Bake tart until crust is golden brown and crisp, 35 to 45 minutes.

21. 21

    Cool on a wire rack until tart is room temperature, at least 2 hours or up to 24 hours. When ready to serve, remove tart from pan, and transfer to a plate.

Notes

Avoid preserves that are very liquidy or runny to prevent a soggy crust. If using a very thick, drier preserve, you can heat it over low and add a small amount of fruit juice or water to adjust the consistency; cool before spreading. If the dough becomes overly soft while rolling, return it to the refrigerator for a few minutes.

Nutrition per serving

• dessert
• tart
• baked
• Italian
• fruit
• pastry
• vegetarian