Crostata With Jam Crostata Di Marmellata Recipes

Steps:

• Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
• Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

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.