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Crostata di marmellata ai fichi / Rustic Jam Tart with Fig jam

Italian Food and Flavours

P1160628 (2)

Crostata di marmellata ai fichi / Rustic Jam Tart with Fig jam
Serves 6
The humble Crostata is a very popular cake in le Marche households. Crostata di marmellata ai fichi was the first Italian 'dolce' I made. After dismissing it as just a jam tart I was presented with a home made version by an Italian lady who proudly told me that the secret was the quality of the marmellata ( jam ) made with fresh fruit. I have had many compliments on my own homemade fig jam flavoured with lemons, Cinnamon and mixed spice and always make too many jars so this time of year what better than to raid the store cupboard and produce this easy and decorative, lattice topped desert!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 250 g plain flour (00)
  2. 100g butter
  3. 80g sugar
  4. 1 level tsp baking powder
  5. 1 egg
Instructions
  1. Measure the flour and the baking powder into a large bowl. Make sure the butter is not straight from the fridge but still fairly firm before rubbing it into the flour with your fingertips. Mix in the sugar and making a well in the centre add the beaten egg. With your hands start mixing the egg into the flour mixture, adding approximately one tablespoon of water to help bind the ingredients into a ball of pastry dough. Roll out about two thirds of the pastry to line a loose bottomed tart tin and place in the fridge to rest for an hour or so, along with the remaining pastry.
  2. Then spread your chosen jam thickly onto the base. Roll out the remaining pastry and using a pastry cutter or knife cut long strips to create a lattice effect on the top. Bake at 180 degrees centigrade for about half an hour or until the pastry is golden.
Notes
  1. Crostata di marmellata ai fichi keeps well for a few days and can also be frozen. Even better, give as a gift or share with friends.
Cooking Holidays Italy http://www.italianfoodandflavours.com/
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