Mixed fruit jam tart

Mixed fruit jam tart

Crostata di cugna

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g italian ‘00’ flour, plus extra for dusting
200g butter, cut into small cubes, plus extra for greasing
5 egg yolks
200g caster sugar
1 tablespoon vanilla sugar
1/2 lemon, grated zest
salt
350g favourite jam

Method

  1. Pile the flour up on a work surface into a volcano shape, made a well in the centre and add the butter, 4 of the egg yolks, caster sugar, vanilla sugar, lemon zest and a pinch of salt. Gradually draw in the flour, and then with the palm of your hand, knead quickly and lightly to obtain a smooth dough. Wrap in cling film and leave to rest in the refrigerator for 1 hour.
  2. Preheat the oven to 180°C. Take three-quarters of the pastry and roll it out on a lightly floured board until it is large enough to fit a 25cm round flan tin or a rectangular baking tray. Butter the tin or baking tray and line with the pastry, trimming off the excess. Fill with the jam, then roll out the remaining pastry and cut it into long strips with a pastry wheel or a sharp knife to make a lattice for the tart. Brush with the remaining egg yolk and bake in the preheated oven for 30 minutes. Leave to cool and then serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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