CROSTATA DI MARMELLATA - Cherry Jam Tart
* 2 1/2 cups (350 gr) flour
* 2/3 cup (125 gr) sugar
* 6 oz (180 gr) butter, diced (lukewarm)
* 1 whole egg and 2 egg yolks
* pinch of salt
* grated rind of 1 lemon
* 6 oz (180 gr) butter, diced (lukewarm)
* 1 whole egg and 2 egg yolks
* pinch of salt
* grated rind of 1 lemon
* 1/2 lb (225 gr) cherry jam
* Pour the flour onto a work surface, to form a mound shape with a hole in the center.
* In the well, add the sugar, butter, eggs, egg yolks, pinch of salt, and grated lemon rind.
* Using a fork, mix the ingredients together with the flour.
* Work quickly with your hands, to form dough—avoid warming the dough too much. Sprinkle lightly the work surface with some flour to prevent the dough from sticking to the table.
* When the dough is smooth, elastic, and consistent, form it into a ball ,cover with plastic wrap, and keep in the refrigerator for about 30 minutes to 1 hour.
* Preheat oven to 350 F (175 C). Remove the dough from the refrigerator. Butter a shallow tart pan—11 inches (28 cm) in diameter x 3/4-inch (2 cm) deep, with a removable bottom—and sprinkle with a small amount of flour.
* Cut the dough in two parts, one quarter and three quarters large. Using a rolling pin on a floured surface, flatten the larger portion into the shape of a disk.
* Place the disk flat in the pan and with your fingers push it to uniformly cover the bottom of the pan.
* Prick the surface of the pastry evenly with a fork. This step will prevent the dough from puffing while baking.
* Place the jam in the center of the pan and use a spoon to spread the jam around uniformly.
* Leave the perimeter of the tart free of jam, stopping about 1/2 inch (1 cm) before reaching the edge.
* Roll small pieces of the remaining dough to form long little sticks approximately 3/8-inch (1 cm) thick.
* Place the sticks over the jam creating diamond shapes by overlapping the pieces.
* Place the last stick around the perimeter.
* Press around the edge to make it even.
* Flatten the sticks of pastry with the prongs of a fork, first around the perimeter then the overlapping sticks in the center.
* Bake the crostata for about 35 minutes, until the pastry is golden brown.
* In the well, add the sugar, butter, eggs, egg yolks, pinch of salt, and grated lemon rind.
* Using a fork, mix the ingredients together with the flour.
* Work quickly with your hands, to form dough—avoid warming the dough too much. Sprinkle lightly the work surface with some flour to prevent the dough from sticking to the table.
* When the dough is smooth, elastic, and consistent, form it into a ball ,cover with plastic wrap, and keep in the refrigerator for about 30 minutes to 1 hour.
* Preheat oven to 350 F (175 C). Remove the dough from the refrigerator. Butter a shallow tart pan—11 inches (28 cm) in diameter x 3/4-
* Cut the dough in two parts, one quarter and three quarters large. Using a rolling pin on a floured surface, flatten the larger portion into the shape of a disk.
* Place the disk flat in the pan and with your fingers push it to uniformly cover the bottom of the pan.
* Prick the surface of the pastry evenly with a fork. This step will prevent the dough from puffing while baking.
* Place the jam in the center of the pan and use a spoon to spread the jam around uniformly.
* Leave the perimeter of the tart free of jam, stopping about 1/2 inch (1 cm) before reaching the edge.
* Roll small pieces of the remaining dough to form long little sticks approximately 3/8-
* Place the last stick around the perimeter.
* Press around the edge to make it even.
* Flatten the sticks of pastry with the prongs of a fork, first around the perimeter then the overlapping sticks in the center.
* Bake the crostata for about 35 minutes, until the pastry is golden brown.