This jam tart is made as a teatime treat for children all over the country. The pastry tends to be traditionally sweet, but you can reduce the amount of sugar if you prefer. At home in Tuscany, surfaces such as the kitchen tables, windowsills, or shelves were made of beautiful, cool marble, perfect for cooling a tart as quickly as possible! My favorite preserve for crostata is still plum, peach, or apricot, as the taste is inextricably linked to my happy childhood teas.
© 2008 Valentina Harris. All rights reserved.