Crostata di Marmellata di Visciole e Mandorle

Jam-filled tarts are very popular throughout Italy, but this sour cherry jam crostata is a Roman favorite. The recipe is from Miriam Piperno and was part of a series of Italian Jewish menus called Le feste ebraiche, published in Rome in 1987. Usually these jam tarts have a lattice top. I find it’s faster and easier to roll out the crust, spread jam over most of it, and roll up the sides to make an overlapping galette-style crust. You may, however, want