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Crostata tart is perhaps not an Italian dessert as well known as Tiramisu, or Canollis, but it truly deserves the same appreciation. With a buttery shortcrust pastry, this Venetian speciality was being made as early as 1000, when sugar started being imported from the East, and is a beautifully versatile dessert. We have chosen to flavour the pastry with caraway seeds, which brings a subtle aniseedy taste to the tart and to add orange jam as the filling which is sharper than other jams but sweeter than bitter marmalade, bringing a nice balance to this rustic and comforting tart.

Scale

Ingredients

THE CROSTATA TART

500g. Plain Flour,

250g. Soft Butter,

140g. Powdered Sugar,

3 Egg Yolks,

1 Whole Egg,

Zest of 1 Lemon,

400g. Orange Jam, or jam of your choice

Grated Peel of Half an Orange,

400g. Orange Jam,

2 tsp. Caraway Seeds,

METHOD

THE CROSTATA TART

  1. Preheat the oven to 180˚C (160°C  fan).
  2. To make the pastry, slowly mix the icing sugar, butter, orange zest, carraway seeds, eggs and half of the flour. Once the pastry begins to come together, add the remaining flour.
  3. Wrap in cling film and place in the fridge to rest for at least an hour, or ideally overnight.
  4. Take the pastry out of the fridge, cut out two thirds of the pastry and roll it to a 5mm thickness. Place it into a 23cm diameter tart case. Prick the bottom of the pastry and fill it with the orange jam. Roll out the remaining one third of the pastry to a 5mm thickness and cut strips out of it. Place them over the jam, trim the edges. To give the pastry colour, you can brush it with a beaten egg yolk at this stage, 
  5. Place the tart in the oven and bake for approximately 30 to 40 minutes, until the pastry is a golden colour.

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