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Recipes
June 2009

Cherry Jam Crostata

By Francesca and Margherita PadovaniPhotography by Andrea Chu

5.0

(1)

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Recipe information

  • Yield

    6 to 8 Servings

Ingredients

2

cups all purpose flour

4

1/2 tablespoons sugar

3

/4 teaspoon salt

14

tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1

large egg

1

large egg yolk

2

tablespoons (or more) cold water

1

1/2 cups cherry jam

1

teaspoon finely grated lemon peel

1

/2 teaspoon almond extract

Powdered sugar

Need to make a substitution?

Preparation

  1. Step 1

    Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add egg, egg yolk, and 2 tablespoons water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Wrap and chill at least 1 hour and up to 1 day.

    Step 2

    Roll out larger dough piece on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming double-thick sides. Roll out smaller dough piece on sheet of floured parchment paper to 10-inch round. Cut round into 1/2-inch-wide strips. Chill strips on parchment.

    Step 3

    Preheat oven to 375°F. Stir jam, lemon peel, and almond extract in small bowl to blend. Spoon filling into crust in pan. Arrange pastry strips atop filling in lattice pattern, spacing 1 to 1 1/2 inches apart. Seal strips to crust edge and trim ends.

    Step 4

    Bake tart until crust is golden and filling bubbles thickly, about 55 minutes. Cool tart in pan. Push up pan bottom, releasing tart. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

    Step 5

    Dust tart with powdered sugar.

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