Rustic italian jam tart - crostata

5 servings
20 min
25 min
Very Easy


Number of serving: 5
1 1/3 cup butter

5 scant cups of flour

pinch of salt

1/2 teaspoon baking powder

2 full eggs + 3 yolks

1/2 teaspoon vanilla


  • Cream butter & sugar until light & fluffy. Beat in all the eggs & vanilla.
  • Sift together all the dry ingredients. Incorporate the flour into the butter & egg mixture with a few strokes of a wooden spoon forming a dough.
  • Take 1/3 of the dough & press into a partchment lined tart pan to 1/4 inch thickness. If the dough is sticky wet your finger tips slightly.
  • Pull off a pinch of dough & roll into a long snake. This is an easy dough to work with if it breaks just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.
  • Continue until you have enough to make your lattice top. Bake in a preheated 350 degree oven for about an hour or until the top is nice & brown, the bottom is cooked & the dough should shrink away from the pan a bit.


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