Jam Crostata

I love beautiful tarts like this Jam Crostata I am showing you here today.  A Crostata is an Italian type of baked pie or tart . . .  but the pastry is very rich and almost cake-like. 

It contains baking powder, egg yolks and lotsa lotsa butter . . .  which makes it very rich and crumbly. Almost like a huge shortbread biscuit/cookie filled with jam! 

You can fill them with all sorts . . . and you can have them in both savory and sweet variations.   They usually have three layers . . .  a base . . .  a filling . . .  and a topping.

I was recently sent a jar of Duerr's Rhubarb and Custard Homebaking Jam and I thought it would go perfectly in this Crostata that I baked.   Launched on the 14th of April this is the first Duerr's Jam specifically designed to be baked with.

Making burnt bottoms and chewy tarts a thing of the past, the preserves, specially developed for domestic ovens, ensures jam retains its smooth and glossy consistency when heated. As a result you are guaranteed a moist jammy filling that does justice to your bake.

Perfect for tarts, roly poly and sponge puddings, the innovative bake-stable formula has been developed by renowned innovators Duerr’s – the UK’s oldest family owned jam company.


The fruit-packed jams are also ideal straight from the jar and the easy-to-spread texture provides a must-try filling for sponges and cakes, in addition to a lip smacking topping for toast.  You can find them at Aldi shops.

Rhubarb and Custard is a real favourite flavour of boiled sweet (hard candy) over here in the UK.  It's been one of the most popular ones for years and small wonder . . .  rhubarb and custard is a flavour that can't be beat.  

With this jam you got the nice tanginess of the rhubarb with an underlying tone of vanilla custard.  Simply fabulous.   We quite loved it and I will have to pick up more of it as I am sure it would be just wonderful as a cake filling.

It went beautifully in this crostata . . .  with it's rich and buttery base . . . and rich buttery topping.  

You use the same pastry as the base in this recipe . . .  rolled out and cut into strips which are then laid out crosswise across the top of the jam filling.

The pastry is too delicate to weave as a lattice weave . . .  but it worked beautifully this way.  All you need on top is a light dusting of icing sugar. (confectioner's)   

We all really enjoy a nice crostata . . . especially when it is filled with delicious jam . . . I think you will too!  (The pastry is really easy to make.  You do it in the food processor.)  

To see my Apple Crostata you can check out the recipe here.

*Jam Crostata*

Serves 8

Printable Recipe 

GORGEOUS.  Truly.  This is the elite of jam tarts.  Make sure you use a really good jam for this.   The crust is tender and buttery . . . sweet jam filling, buttery pastry on top.  Delectable. 

300g plain flour (2 cups plus 3 1/2 TBS)

pinch fine sea salt

1 tsp baking powder

100g of caster sugar (1/2 cup)

150g of unsalted butter, firm but pliable, cubed (10 1/2 TBS)

2 medium free range egg yolks, beaten

60ml of milk (1/4 cup)

370g jar of jam or conserve of your choice (1 2/3 cup)

icing sugar to dust

Preheat the oven to 180*C/350*F/ gas mark 4.  Place a baking tray in the oven to heat.  Have ready a 9 1/2 inch loose bottomed tart tin. 

Sift the flour, salt, baking powder and sugar together into a food processor fitted with the chopping blade.   Add the butter and blitze until the mixture resembles coarse bread crumbs.    Whisk the egg yolks and milk to gether.   Pour in through the feed tube and process until the mixture gathers in large clumps.  It should not take long.   Turn out onto a dry, lightly floured surface and knead until smooth.  Shape into a disc and wrap in cling film.   Chill for about 15 minutes, just until firm.

   

Roll out 3/4 of the pastry in a circle large enough to line the tart tin.   Trim off any overhang.  Place the crust in the fridge to chill for about 15 minutes.   Reroll the remaining pastry along with any scraps.  Cut into long strips.   Spread the jam in the lined tart tin.  Lay pastry strips in a criss cross pattern over top.   Slide the tin onto the heated baking tray.   

Bake for 30 minutes or until the pastry is golden brown.   Remove from the oven and allow to cool enough so that you can handle it.  carefully remove the sides of the pan.   Dust with icing sugar.   Serve at room temperature cut into wedges.


Many thanks to Duerr's for sending me this lovely jam.  I quite simply adore rhubarb anything!