Jam Crostada - A Daring Baker's Challenge

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I know, I know.  I am late this month and have not been posting as much lately.  I don't like making excuses, but I do have a really good one.  I recently moved into a new house and the whole moving process has taken so long.  Mostly because I am still working, trying not to take many days off.  On top of that, I am in a hula hoop performance troupe, so between practicing and performing and getting costumes ready, my life has been crazy.  And as if that wasn't enough to send me screaming, I also was honored to host Thanksgiving for 30 people at my new house WITHOUT a kitchen sink or functioning dishwasher!  

Phew...glad I got that out, now I can continue with this awesome Jam Crostada.  This was a breeze to make, fun, easy, delicious, beautiful.  Next time, it will be even more beautiful with my new pastry roller that will make those great zig-zag edges.

Crust

3/4 cup of powdered sugar
1 3/4 cup unbleached all-purpose flour
a pinch of salt
1 stick [8 tablespoons] cold unsalted butter, cut into small pieces
1 large egg and 1 large egg yolk, lightly beaten in a small bowl

1. Whisk together sugar, flour and salt in a bowl.
2. Cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it
4. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
5. Knead lightly just until the dough comes together into a ball.
6. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Jam Filling

1 3/4 cups of jam or fruit preserves, whatever flavor you like (Note: I used Strawberry)

Assembly

1. Heat the oven to 375 F
2. Take the crust dough out of the fridge, unwrap it
3. Lightly dust the top of the dough and your work surface with flour.
4. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to
each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and
repeat; when it softens, start rolling.
5. Roll the dough into a circle about 1/8th inch (3 mm) thick.
6. Flip dough over the pan, centering it, and delicately press it all around so the corners are well covered.

7. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

8. Prick the bottom of the dough with a fork in several places.
9.  Use the rest of the dough that you trimmed off for the decoration on top of the tart. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
10. Spread the jam or fruit preserves evenly over the bottom of the crostata.
11.  Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies)
12. Put the tart in the oven and bake for 25 minutes.
13. After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue.
(Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
14. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving. I served mine with peanut butter ice cream...it was deeelish.