Transport yourself to sun-drenched Italian hillsides with this recipe for Nonna's Crostata, a rustic jam tart that’s as comforting as a warm hug. This isn't just any dessert; it's a taste of tradition, a slice of family history passed down through generations. Imagine the aroma of buttery pastry mingling with the sweet tang of your favorite jam, creating a symphony of flavors that will awaken your senses. The secret to Nonna's Crostata lies not just in the ingredients, but in the simple yet profound act of making it, a process that connects you to a rich culinary heritage.
Forget complicated techniques and fussy decorations; this recipe embraces the beauty of imperfection. With just a few simple ingredients and a little patience, you can create this heartwarming dessert, perfect for sharing with loved ones. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions to bake your own Nonna's Crostata.
Tools Needed
- Bowls
- Whisk
- Tart tin (removable bottom recommended)
- Rolling pin
- Parchment paper
- Knife or pizza cutter
- Corrugated edge roller (optional)
Ingredients
- Plain or all-purpose flour: 360g (3 cups)
- Granulated sugar: 200g (1 cup)
- Eggs: 3
- Vanilla extract: 4g (1 tsp)
- Butter: 113g (1/2 cup or 1/4 pound, melted and cooled)
- Jam or marmalade: 300ml (Strawberry, Bay & Vanilla recommended)
Step-by-Step Instructions
Step 1. Make the Dough
- Combine flour and sugar in a bowl. Set aside.
- Whisk eggs in a separate bowl, then add vanilla extract.
- Add melted, cooled butter to the eggs and whisk.
- Make a well in the flour mixture, pour in the egg mixture. Gently incorporate flour into the wet ingredients. Don't overmix.
- Divide dough into two pieces (2/3 and 1/3). Pat into flat discs and refrigerate for at least 30 minutes (or overnight).
Step 2. Assemble and Bake the Crostata
- Preheat oven to 175°C (350°F).
- Lightly flour your surface. Roll out the larger dough piece between two sheets of parchment paper, then carefully transfer it into the tart tin.
- Roll out the smaller dough piece (also between parchment paper) and cut it into strips. Alternatively, crumble the dough over the jam.
- Spread jam evenly over the bottom crust.
- Arrange the dough strips in a lattice pattern (or crumble the dough over the top) . Trim excess dough.
- Bake for 40-45 minutes, or until golden brown. Let cool to room temperature.
Step 3. Finishing Touches
- Dust with icing sugar and cut into squares.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Use a removable bottom tart tin for easy removal.
- Homemade jam is highly recommended.
- Don't worry if the dough tears; you can easily patch it.
- Chill the dough before baking to prevent shrinkage.
Nutrition
- N/A
FAQs
1. Can I use different types of jam?
Absolutely! Apricot, blackberry, fig, or even a homemade fruit compote would all be delicious.
2. How do I prevent the crust from burning?
If your oven runs hot, reduce the temperature slightly and keep a close eye on it. You can also cover the edges of the crust with foil during the last 10 minutes of baking.
3. Can I make the dough ahead of time?
Yes! The dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
So there you have it – Nonna’s secret to a perfectly rustic and delicious crostata, ready to be enjoyed with family and friends. The simple pleasure of this tart lies not just in its taste, but in the process of creating something beautiful from humble ingredients. Now go forth and bake your own piece of Italy!