A Jam Filled Crostata Italian Pie makes a delicious dessert, fast and easy to make, this delicate flaky crust is filled with your choice of Jam, either store-bought or Homemade. Perfect after dinner or as an afternoon snack with a cup of tea or coffee.
When it comes to dessert I have to admit I do prefer my tried and true North American desserts, although a few Italian ones do slip through, to tell the truth after all these years, maybe more then just a few.
But my favourites will always be one of the most popular and delicious – Tiramisu,. This is one of my all time favourites, the flakiest and so amazing when filled with chocolate and a lightly sweetened fresh cream filling – Mille Foglie.
And of course the ever so popular Crostata, you can never go into a bakery or visit a friend or relative and out comes this perfect sweet – Crostata.
It is a quick and easy dessert or a delicious accompaniment to a hot cup of tea or coffee.
Instead of the usual fresh fruit filling, in Italy a crostata is usually lined with Homemade Jam or of course the ever popular Nutella.
My mother-in-law would make hers with either apricot or plum jam made from her backyard fruit trees.
Of course not everyone is lucky enough to have fruit trees so a good store- bought jam is a great alternative. Just choose your favourite jam and trust me on this, you will love this Crostata Italian Pie.
Jam Filled Crostata Italian Pie
Crostata (Italian tart)
- 2 cups flour 225 grams
- 1/2 cup sugar 100 grams
- 1/2 teaspoon baking powder 2 grams
- 1 egg and 1 egg yolk
- 1/2 cup butter softened 125 grams
- 3/4 cup jam 240 grams
In a large bowl,gently whisk together flour,sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (it will take about 10 minutes for everything to come together to form a dough, it does seem crumbly at first but don't lose patience). Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Transfer to an ungreased pie plate (I used a 8" (22 centimeters)plate). Trim the plate of any extra dough. Fill the pastry shell with the jam*, then with the extra dough make strips to create a lattice finish. Bake in pre heated oven at 350° (180°) for 30-35 minutes. Till golden. ( With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)). Enjoy.