Crostata Di Marmellata Short Pastry Jam Tart Recipes

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CROSTATA DI MARMELLATA (SHORT PASTRY JAM TART)



Crostata Di Marmellata (Short Pastry Jam Tart) image

A traditional italian tart, usually round shaped. Realy simple to do, you can fill it with your preffered jam.

Provided by lob8388

Categories     Tarts

Time 1h

Yield 1 tart, 4-6 serving(s)

Number Of Ingredients 11

200 g flour
50 g self-rising flour
90 g sugar
130 g cold butter
1 egg
1 egg yolk
grated lemon rind
1 pinch vanilla powder
strawberry jam
flour
butter

Steps:

  • Preheat the oven to 350 degrees.
  • Mix all the crust ingredients.
  • It isn't needed to chill the dough, but it is very soft so, you have to press it with finger. Use 2/3 of it and press in a rectangular tart pan, buttered.
  • Fill it with jam.
  • Add some flour to the remaining dough, roll out on lightly floured surface (or between two non stick foils) and cut into several strips.
  • Put the pastry streeps on the jam with fantasy and bake for 30-40 minutes to 180° Celsius (350 degrees Fahrenheit).
  • Make a pastry ribbon and bake it separately.

Nutrition Facts : Calories 575.6, Fat 29.1, SaturatedFat 17.4, Cholesterol 169.5, Sodium 365.2, Carbohydrate 70.2, Fiber 1.7, Sugar 22.8, Protein 8.8

ALMOND TART--CROSTATA DI MANDORLE



Almond Tart--Crostata di Mandorle image

Make and share this Almond Tart--Crostata di Mandorle recipe from Food.com.

Provided by Mamie37

Categories     Tarts

Time 1h15m

Yield 1 tart

Number Of Ingredients 8

1 sweet tart crust (single crust pasta frolla, using lemon zest)
3/4 cup cherry jam or 3/4 cup raspberry jam
3 large eggs
1/4 cup granulated sugar
1 (7 ounce) package almond paste
1/2 cup all-purpose flour
1/2 cup sliced almonds
confectioners' sugar, for dusting if desired

Steps:

  • Roll out the dough 1/8 inch thick on a floured surface.
  • Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
  • Chill the shell for 30 minutes.
  • Spread the jam on the bottom of the shell.
  • In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
  • Crumble the almond paste into the egg mixture, and beat until it is combined well.
  • Fold in the flour gently but throughly.
  • Spread the mixture evenly over the jam and sprinkle it with the almonds.
  • Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
  • Let it cool in the pan on a rack for 10 minutes.
  • Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.

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