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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this on an Italian dessert site (Anna Maria- A passion for cooking).The site is great with some famous Italian dessert. They call the tart Crostata Di Marmelatta.In Greece, it is called Pasta Flora. Read more Some recipes that I checked on Google added ground Almonds to the crust itself.However; my twist was making a higher small level in the bottom of the crust so I can add some Almonds over making sure that the filling don’t touch that edge. Enjoy your baking!! Ingredients:
crust |
350 gram flour |
125 gram sugar |
180 gram butter, diced at room temperature. |
1 whole egg and 2 egg yolks |
pinch of salt |
grated rind of 1 lemon |
filling |
225 gram strawberry jam (feel free in choosing your favorite jam). |
1/3 cup blanched almonds. |
Directions:
1. Method:
2. Pour the flour onto a work surface, to form a mound shape with a hole in the center. In the well, add the sugar, butter, eggs, egg yolks, pinch of salt, and grated lemon rind.
3. Using a fork, mix the ingredients together with the flour. Lightly sprinkle the work surface with some flour to prevent the dough from sticking to the table. Form it into a ball, cover with plastic wrap, and keep in the refrigerator for about 30 minutes to 1 hour.
4. Preheat oven to 350 F . Remove the dough from the refrigerator. Butter an 11 inches (28 cm) or 2 x (20cm tart pan), with a removable bottom and sprinkle with a small amount of flour.
5. Cut the dough in two parts, one quarter and three quarters large. Using a rolling pin on a floured surface, flatten the larger portion into the shape of a disk. Place the disk flat in the pan and with your fingers push it to uniformly cover the bottom and the sides of the pan.
6. Prick the surface of the pastry evenly with a fork. Place the jam in the center of the pan and use a spoon to spread the jam around uniformly. Roll small pieces of the remaining dough to form long little sticks approximately 3/8-inch (1 cm) thick. Place the sticks over the jam in any shape you want. I made one long stripe rounding the edge’s bottom and sprinkled some Almonds over it so that the jam filling don’t touch the edge of the crust and the Almonds .I used the rest of the stripes to cover the surface in a diamond shapes and sprinkle the rest of the Almonds over them.
7. Bake the tart for about 35 minutes, until the pastry is golden brown.
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