Crostata di prugne is a dark, plum jam tart. It can be made with all sorts of other jams including cherry and strawberry but I prefer using my own home made dark plum jam as it seems to give it that little extra sharp flavour to the Crostata di prugne. Crostata di prugne tart is a firm teatime favourite with children and grown ups alike.
Serves: 6
Ingredients:
2 1/2 cups (350 grams) plain flour
2/3 cup (125 grams) sugar
6 oz (180 grams) butter (diced and at room temperature)
1 whole large egg
2 egg yolks
pinch of salt
1/2 lb (225 grams) plum jam
grated rind of 1 lemon
2 1/2 cups (350 grams) plain flour
2/3 cup (125 grams) sugar
6 oz (180 grams) butter (diced and at room temperature)
1 whole large egg
2 egg yolks
pinch of salt
1/2 lb (225 grams) plum jam
grated rind of 1 lemon
Method:
1. Pour the flour onto a work surface, to form a mound shape with a hole in the middle.
2. Into the well, add the sugar.
3. Add a pinch of salt.
4. Add eggs and egg yolks.
5. Add butter.
6. Add grated lemon rind.
7. Using a fork or fingers, mix the ingredients together with the flour.
8. Add water as necessary to get a moist but not wet dough mixture.
9. Using your hands, form the dough. Work quickly to avoid warming the dough too much. Lightly sprinkle the work surface with some flour to prevent the dough from sticking to the surface.
10. Work the dough until it is nice and firm without being sticky.
11. When the dough is smooth, and elastic, form it into a ball shape.
12. Cover with plastic cling film, and keep in the refrigerator for about 30 minutes to 1 hour.
13. Preheat oven to 350 F (175 C) or Gas Mark 4.
14. Remove the dough from the refrigerator.
15. Lightly butter a shallow tart dish—11 inches (28 cm) in diameter x 3/4-inch (2 cm) deep, with a removable bottom.
16. Sprinkle with a small amount of flour.
17. Cut the dough in two parts. One part should be 3/4 size and the other should be a much smaller 1/4 size.
18. Using a rolling pin on a floured surface, flatten the larger sized portion of dough into a round shape to fit the bottom and side of the tart tin.
19. Place the round pastry into the bottom of the tart tin.
20. With your fingers press the pastry into place to uniformly cover the bottom and side of the tart tin.
21. With a fork, evenly prick the surface of the pastry. This will prevent the pastry from puffing while baking.
22. Pour the plum jam into the centre of the tart tin.
23. Using a spoon, spread it evenly over the surface of the pastry except for the edge. Keep the edge of the tart free of jam, stopping about 1/2 inch (1 cm) before reaching the edge.
24. Roll small pieces of the remaining dough to form long little (round) strips approximately 3/8-inch (1 cm) thick.
25. Place the pastry strips over the jam lengthways.
26. Then place more pastry strips across the jam.
27. Cut one strip of dough into very little pieces. Roll them into little round balls.
28. Add the little round dough balls into the centre of each of the squares.
28. It should now look like this
29.Place the last strip around the edge.
30. Bake in the pre-heated oven for about 35 minutes or until the pastry is golden brown.
31. Remove from oven and allow to cool on a wire rack.
32. Slice plum jam tart and serve.
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