Italian Jam Crostata
I almost skipped this recipe but I’m glad I didn’t. The fancy name, Italian Jam Crostata, and its veil of preserves and almonds threw me off. Behind the name and hidden under the jam lies a buttery, crumbly cookie crust that melts in your mouth. A clever play on my absolute FAVORITE cookie, shortbread. So good and so easy to make! I found the recipe on the blog site Bake or Break. Great site, worth a visit.
The shortbread base screams of buttery goodness (did I mention that already?) not too sweet with just a hint of almond. The dough is soft much like cookie dough and easily pressed into a tart pan (use one with a removable bottom) or a springform pan. My tart pan has a dark finished which probably contributed to the shorter baking time than posted. Next time I’ll lower the baking temperature and check it before the suggested baking time elapses.
The original recipe calls for 1/3 cup of jam. I used a bit more, almost 1/2 cup which covered the crust to within 3/4 of an inch from the edge. The crostata is finished off with sliced almonds and a crumble topping made from a portion of the dough. Pick your favorite jam . I used raspberry jam this time, next time I will try pineapple preserves with macadamia nuts and flaked coconut. Sounds intriguing right?
This is really a great dessert. Your friends will be oohing and aahing, only you will know how easy it was to put together.
Italian Jam Crostata
Equipment
- 1 10 inch fluted tart pan or springform pan
Ingredients
- 3/4 cup unsalted butter, softened (12 tablespoons)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 1/3 to 1/2 cup jam use your favorite!
- 1/3 cup sliced almonds
Variations:
- Pineapple preserves and flaked coconut
Instructions
- Preheat oven to 350 degrees.
- In a mixer, beat butter and sugar until light and fluffy on medium speed. Add vanilla & almond extracts and salt to mixture. Mix until combined.
- On low speed, add flour to butter mixture, blending just until mixture comes together. Do not overbeat, the dough should be crumbly.
- Remove 1/2 cup of dough and press onto a plate or pan (~1/4 inch thick). Cover with Saran Wrap and place it in the freezer.
- Press remaining dough into a 10-inch tart pan or springform pan. You can press the dough in with a glass, covered with saran wrap or with your fingers. Flour your fingertips to prevent sticking. If using a fluted tart pan, press dough to fill to fluted edge but not up the sides! I made that mistake without thinking that I wasn't making a tart!
- Spread jam over the dough leaving approximately a 3/4 - 1-inch border.
- Sprinkle almonds and reserved dough (crumble it with your fingers or a fork) evenly over crust.
- Bake approximately 40 minutes or until the edge is golden brown. Cool completely before taking it out of pan.
- Cut into wedges.
3 Replies to “Italian Jam Crostata”
I love this! Instructions in #6 “see notes” should be part of #5, since it is related to the crust, not the filling.
Fixed! Thanks for the catch. Did a little editing too!
Brought this home and Bob commented “Damn Debbie can bake!” I totally agree.
I’m gonna make this with the plum jam that i made. Thanks !