Quick Italian Jam Tart Crostata
Ingredients
Dough
- 2 large eggs
- 120 g sugar
- 70 g neutral vegetable oil (e.g., rapeseed oil)
- 300 g wheat flour (Type 405)
- 1 tsp baking powder
Filling and serving
- 350 g jam (e.g., apricot or cherry)
- Whipped cream, for serving (optional)
Preparation
In a bowl, mix eggs, sugar, and oil. Mix flour with baking powder and add to the bowl. Knead with hands until smooth. Press the dough flat, wrap in plastic wrap, and chill for about 30 minutes
Grease the bottom of a tart pan (26 cm diameter). Roll out two-thirds of the dough on a lightly floured surface to a size slightly larger than the pan. Place the dough in the pan and press against the sides. Trim excess dough with a knife. Preheat oven to 180°C conventional or 160°C convection
Roll out the remaining dough to about 5 mm thickness. Cut into strips about 2 cm wide using a pizza cutter, sharp knife, or pastry wheel
Spread jam over the dough base and smooth. Arrange the dough strips in a lattice pattern over the jam. Bake in the lower third of the preheated oven for 30-35 minutes. Let cool slightly and serve with whipped cream if desired. The crostata yields about 10 pieces
Tips
For an elastic dough: The oil makes the dough elastic and easy to work with
Crostata with Nutella: Instead of jam, use the same amount of chocolate-hazelnut spread. Warm the spread briefly in the microwave for easier spreading
