Italian Jam Crostata Recipe
Adapted from Brigid Callinan
Difficulty: Easy |
Total Time:
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Active Time:
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Makes:
1 (10-inch) tart, about 12 servings
A layer of your favorite preserves, a sprinkling of sliced almonds, and buttery shortbread combine to create an effortless freeform tart.
Game plan: Use whatever jam you prefer in this recipe, we’ve tried it with apricot and peach-raspberry jam with much success.
INGREDIENTS
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon fine salt
- 1 1/2 cups all-purpose flour
- 1/3 cup jam
- 1/3 cup sliced almonds
INSTRUCTIONS
- Heat oven to 350°F and arrange rack in middle. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very light and fluffy, about 3 minutes. Add vanilla extract, almond extract, and salt and mix just until smooth. Scrape down bowl, add flour, and mix on low speed until dough just comes together.
- Remove 1/2 cup of the dough and, using lightly-floured fingertips, press to about 1/2-to 1/4-inch flat on a small plate. Cover with plastic wrap and place in freezer. Press remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan.
- Spread jam over the dough, leaving a one-inch border around the outside edge. Remove remaining dough from the freezer and crumble evenly over the jam. Sprinkle almonds evenly over the top.
- Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut crostata into 12 wedges and serve.
