Crostata with Peach Jam

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Preparation info

  • Difficulty

    Medium

  • Makes a

    28 cm

    tart

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is delicious and quick to make. Use your favourite jam — it looks super with a red jam, too. I like to make two of these with different colour jams and serve a slice of each. You can use a little milk to brush over the pastry if you don’t want to use up an egg yolk, but the yolk will give you a glossier and deeper colour.

Ingredients

  • 100 g ( oz) butter, softened
  • 350 g (12 oz/2⅓ cups) plain (all-purpose) flour
  • 180 g ( oz) sugar
  • 2 eggs, lightly beaten
  • ½ teaspoon baking powder
  • 400 g (14 oz) peach jam or other jam
  • 1 egg yolk, whisked, for glazing

Method

Put the butter in a bowl with the flour, sugar, eggs, baking powder and a pinch of salt and mix together well. Knead the dough into a compact ball, flatten a bit and wrap in plastic wrap. Chill in the fridge for half an hour or so.

Preheat the oven to 180°C (350°F/Gas 4). Butter a round 28 cm (11¼ inch) loose-based tart tin.

Break off one-third or so of the pastry and keep to one side. On a large sheet of baking paper, roll out the larger piece of dough into a circle of about 34 cm (13½ inches), as it needs to go up and above the side of the tin. Using the baking paper as a tray, position it over the tin and then flip it so the pastry is underneath. Quickly ease it into the tin and peel away the baking paper. Work the pastry over the base and up the side of the tin, pressing it gently into place. Prick the bottom here and there with a fork. Spoon the jam in and spread it to cover the pastry evenly. Turn the sides of the pastry down over the jam to neaten.

Roll the remaining one-third of dough into 18 ropes of various lengths to cover the tart in a criss-cross diamond pattern. Lay them in place, then trim the ends. Using a small brush, brush the pastry with the whisked egg yolk. Bake for 25-30 minutes or until the pastry is deep golden and the bottom crisp. Cool before slicing. This keeps well, covered, for a few days.