Italian
Jam Crostata
by Manu Food · 60K subscribers on YouTube
Learn how to make a classic Italian jam crostata with a buttery, fragrant shortcrust pastry. Step-by-step tutorial from Manu Food.
- Difficulty
- medium
Ingredients
11 items- Flourall-purpose flour; sift before using
- Buttersoftened, at room temperature
- Lemon Zestgrated zest; only the yellow part, not the white pith
- Orange Zestgrated zest; only the orange part, not the white pith
- Sugargranulated white sugar
- Vanilla Seedsseeds from a vanilla pod, or use vanilla extract
- Salta pinch
- Egglightly beaten
- Jamany flavor of jam or marmellata
- Burro (per imburrare)(optional) — melted, for greasing the tin; can substitute with baking spray
- Powdered Sugar(optional) — for dusting, optional
Method
- Sift the flour into a bowl and set aside.
- In a separate large bowl, place the softened butter. Add the grated zest of one lemon and one orange, sugar, vanilla seeds (or extract), and salt.
- Mix with a fork or spatula, then with the back of your hand (to avoid warming the dough too much), until creamy and smooth.
- Lightly beat the eggs with a fork and gradually add them to the butter mixture, mixing gently with the back of your hand.
- Gradually add the sifted flour, a little at a time, mixing gently with the back of your hand until a soft dough forms. If too sticky, add a tablespoon more flour.
- Turn the dough onto a lightly floured surface and knead very briefly (using the back of your hand) until smooth. Form into a disc, wrap in plastic wrap, and refrigerate for at least 3 hours, preferably 12 hours.
- Preheat the oven to 180°C (350°F) – if known, otherwise adjust. Grease a tart tin (about 24 cm) with melted butter and dust with flour, or use baking spray.
- After resting, cut off the needed amount of dough. Allow it to warm slightly for easier rolling. Lightly flour the work surface and roll the dough to about 3 mm thickness, turning occasionally to prevent sticking.
- Roll the dough around the rolling pin and gently lay it over the prepared tin. Press it into the edges and trim the excess dough with a knife, saving the scraps for decorations.
- Fill the tart shell with your chosen jam, spreading evenly, leaving about 0.5 cm border. Optionally, trim the border a little lower if using a high-sided tin.
- Roll out the reserved dough scraps and cut into strips about 1 cm wide. Place the strips diagonally over the jam, pressing the edges to seal. Trim the excess strip ends.
- Bake the crostata for 30–35 minutes or until golden. Let it cool completely, then refrigerate for at least 2 hours before unmolding.
- To unmold, place a serving plate on top, invert, then invert again onto another plate. Dust generously with icing sugar. Optionally, use a citrus zester to clean the edges for a neat finish.
