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.
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, like a Crostata, and 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,. Or a Mille Foglie, this is one of my all time favourites. So amazing, when filled with chocolate and a lightly sweetened fresh cream filling.
And of course the ever so popular Crostata, or Italian Pie, whenever you go into a bakery, grocery store or visit a friend or relative there is always a Jam Filled Crostata in sight.
Everyone has their own homemade recipe, from the wonderful Pasta Frolla (pie dough) to either store bought or Homemade Jam.
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)
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 1/2 cup + 2 tablespoons butter softened
- 3/4 cup jam
- 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 (if dough is very dry then add an extra tablespoon of soft butter). 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" pie dish (22 centimeters). Trim the dish 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. Until 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.
- *Any type of jam can be used, but I find raspberry, blueberry, apricot, peach or a wild fruit mixture work the best.