Jam-filled tarts are very popular throughout Italy, but this sour cherry jam crostata is a Roman favorite. The recipe is from
To make the pastry, in a bowl, combine the flour, sugar, and salt. Cut in the butter with a pastry blender until the mixture has the consistency of coarse meal. Add the egg, lemon zest, and water or wine, and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball. (The dough can also be made in a food processor, pulsing to cut in the butter and processing to bring the dough together.) Flatten it into a disk. Cover with plastic wrap and refrigerate for 1 hour.
On a lightly floured work surface, roll out the pastry disk into a round about
To make the filling, spread the cherry jam evenly over the round, leaving a
© 1998 Joyce Goldstein. All rights reserved.