Jam Crostata: Grandma's Homemade Recipe
Discover the recipe for homemade jam crostata with flaky shortcrust pastry. Easy, genuine, and perfect for breakfast and snacks.
Jam crostata is a simple yet profound art, where the flaky shortcrust pastry becomes the canvas for the sweetness of homemade jam. Its strength lies in its ability to balance the crispness of the base with the creaminess of the filling, without ever overwhelming the flavors. It is a recipe that evokes family traditions, but which adapts to any kitchen, thanks to its naturalness and its ability to enhance the raw materials.
Instructions
- 1
To prepare the jam crostata, you can knead by hand or use a stand mixer to make the shortcrust pastry. Pour the soft butter, cut into pieces, into the bowl of the stand mixer, add the powdered sugar, and mix on low speed with the paddle attachment until a creamy mixture is obtained. Alternatively, you can do this step with a wooden spoon or by hand. Add the eggs and mix again.
- 2
When the eggs have been well absorbed, add the sifted flour and the baking powder. To flavor, also add the vanilla extract.
- 3
Mix again to combine everything. Transfer the mixture to a work surface and quickly compact it to form a dough, being careful not to overheat it with your hands. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour. This will allow you to easily work the dough.
- 4
After this time, transfer the dough to a floured work surface. Add a little flour on top and roll it out with a rolling pin to a thickness of about 1 cm. Place the base of the mold in the center of the dough and measure about 5 cm more than its diameter.
- 5
We used a 25 cm non-stick mold, so we cut out a circle of dough with a diameter of 30 cm. Roll the dough on the rolling pin and gently unroll it on the mold to line both the base and the sides. Press lightly with your hands to make it adhere well, then remove the excess dough by pressing firmly on the edges with the rolling pin.
- 6
Prick the base with the tines of a fork and fill generously with the jam, distributing it evenly.
- 7
At this point, knead the scraps of dough and roll them out again to a thickness of 1 cm, then with a crimped pastry wheel, cut out 8 strips of about 27 cm in length (2 cm more than the diameter of the mold). Place 4 strips diagonally on the surface of the crostata.
- 8
Do the same in the other direction with the other 4 strips, then remove the excess dough, pressing the strips lightly downwards. Bake in a preheated static oven at 170° for about 50 minutes, placing the pan on the bottom rack. After the cooking time, remove from the oven and let it cool to room temperature before removing from the mold and serving your jam crostata!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May the sweet flavor of the jam blend harmoniously with the crispy crust, as Grandma would have wanted: every bite is a tribute to simplicity and passion for food made with care. Enjoy this dessert that tells a story, just like your grandmother's kitchen!
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