Hey – – Michaela here I am making
today’s the ultimate jam tart you may
think it’s British classic but it’s
actually also an Italian tradition it’s
called crostata and you’ll find in loads
of bakeries across northern Italy this
sweet treat is perfect for a special
occasion family gathering or sharing it
a picnic with your friends start with
about a 28 inch tin become a square can
be round but just grease it you want
about 2 to 5 of unsalted butter but
chilled it’s nice and cold and about 450
grams of plain flour so give that a
whizz first because you really want to
get that kind of sundy consistency for
your pastry
kind of a little look yeah that’s about
right into that we’re gonna add 170
grams of caster sugar teaspoon of baking
powder teaspoon of vanilla extract and
then we’re just gonna put five egg yolks
final thing is zest of one lemon and
that is it just whiz it all up together
so it’s almost form in the dough we can
smell that lemon zest if it’s still a
little bit dry we can add a splash of
amaretto actors for the taste or bit of
milk if you don’t want to put the
alcohol in
right we go look nice and smooth nearly
there I’m just gonna combine it by hand
lovely yellow Edo because of those egg
yolks it’s come together you don’t need
to overwork it just need to put on some
cling film into the fridge and let it
rest for about 30 minutes so it’s easier
to roll out so this is out of the fridge
nice and firm so easy to roll I’m just
going to cut off about a quarter of the
dough and put that to the side because
that’s going to form my top and then you
just want to roll this amount out talk
about the thickness of about half a
centimeter which is a bit like pound
coin put a little bit of flour on your
rolling pin to make it bit easier so
there we go you just want to make sure
you rolled out to cover all your pan on
the side okay so just lift that up you
can put it over your rolling pin to help
I’m just gonna gently lay that over my
tin make sure it’s covering all the base
and then we’re going to trim off the
edges
now you don’t have to worry too much
about how the edges look because that’s
actually gonna be right at the end
folded down and covered anyway you just
put your jam straight onto the pastry so
I like you can use a variety of
different jams you can mix jams Apple
raspberry strawberry but mine honor my
grandmother’s favorite was plum and the
reason being is as the pastry is quite
sweet so having a jam that’s got a bit
more of a tartness to it really
complements the pastry beautifully so
you want about 370 grams of jam which is
about one and a half jars so you really
want about a centimeter of thickness of
jam across your tray I’ve set this aside
for a moment and roll out your backup
dough again the thickness of this the
same don’t want to go to things you want
a nice crunch and then the shape here
doesn’t matter because this is gonna
form our shapes on top of our target I’m
Annie’s one of these this is actually a
pastor implement for making fresh pasta
but it’s great with pastry if you don’t
have one just use a knife this is where
the fun starts
so I usually start at the center and
Mark my center point and they go from
one end and just trim off the other
again don’t worry about your edges
because you’re gonna fall down so look
at that looks pretty special huh so all
I want to do now is fold over my edges
to give a nice kind of rounded neat edge
to the tart and you’re just literally
going to fold this over to form this
little border and cover up any of those
mistakes this is brilliant putting your
freezer you can put it in as it is now
or you can put it just in your oven
right now ready to gobble up about 180
for 30 to 40 minutes just keep checking
on it but it hasn’t gone to brown and
when it’s golden you’re ready to pull it
out look at that smells absolutely
amazing delicious bad news folks is you
gotta wait at least 30 minutes for that
to cool because the jam in there is
molten hot and it’s quite liquid and if
you try and take that tart out of the
tin now it’s gonna go everywhere
okay that’s nicely cooled so to get this
out just score it around the edges to
just release it still a bit crumbly
because it’s still warm
hmmm it’s delicious but I have to say
the plum damn just brings me back to
mine honour so if you liked this recipe
please give us the thumbs up subscribe
to the channel and let me know what you
think leave your comments below and
don’t forget to check out our channel –
the Kappa sisters on YouTube we’ve got
loads more recipes lots of traditional
Italian ones ones for the family and
nice and simple for you this recipe and
loads more like it can be found in our
book simply Italian cooking at home with
the Kappa sisters available to buy on
Amazon right now
today’s the ultimate jam tart you may
think it’s British classic but it’s
actually also an Italian tradition it’s
called crostata and you’ll find in loads
of bakeries across northern Italy this
sweet treat is perfect for a special
occasion family gathering or sharing it
a picnic with your friends start with
about a 28 inch tin become a square can
be round but just grease it you want
about 2 to 5 of unsalted butter but
chilled it’s nice and cold and about 450
grams of plain flour so give that a
whizz first because you really want to
get that kind of sundy consistency for
your pastry
kind of a little look yeah that’s about
right into that we’re gonna add 170
grams of caster sugar teaspoon of baking
powder teaspoon of vanilla extract and
then we’re just gonna put five egg yolks
final thing is zest of one lemon and
that is it just whiz it all up together
so it’s almost form in the dough we can
smell that lemon zest if it’s still a
little bit dry we can add a splash of
amaretto actors for the taste or bit of
milk if you don’t want to put the
alcohol in
right we go look nice and smooth nearly
there I’m just gonna combine it by hand
lovely yellow Edo because of those egg
yolks it’s come together you don’t need
to overwork it just need to put on some
cling film into the fridge and let it
rest for about 30 minutes so it’s easier
to roll out so this is out of the fridge
nice and firm so easy to roll I’m just
going to cut off about a quarter of the
dough and put that to the side because
that’s going to form my top and then you
just want to roll this amount out talk
about the thickness of about half a
centimeter which is a bit like pound
coin put a little bit of flour on your
rolling pin to make it bit easier so
there we go you just want to make sure
you rolled out to cover all your pan on
the side okay so just lift that up you
can put it over your rolling pin to help
I’m just gonna gently lay that over my
tin make sure it’s covering all the base
and then we’re going to trim off the
edges
now you don’t have to worry too much
about how the edges look because that’s
actually gonna be right at the end
folded down and covered anyway you just
put your jam straight onto the pastry so
I like you can use a variety of
different jams you can mix jams Apple
raspberry strawberry but mine honor my
grandmother’s favorite was plum and the
reason being is as the pastry is quite
sweet so having a jam that’s got a bit
more of a tartness to it really
complements the pastry beautifully so
you want about 370 grams of jam which is
about one and a half jars so you really
want about a centimeter of thickness of
jam across your tray I’ve set this aside
for a moment and roll out your backup
dough again the thickness of this the
same don’t want to go to things you want
a nice crunch and then the shape here
doesn’t matter because this is gonna
form our shapes on top of our target I’m
Annie’s one of these this is actually a
pastor implement for making fresh pasta
but it’s great with pastry if you don’t
have one just use a knife this is where
the fun starts
so I usually start at the center and
Mark my center point and they go from
one end and just trim off the other
again don’t worry about your edges
because you’re gonna fall down so look
at that looks pretty special huh so all
I want to do now is fold over my edges
to give a nice kind of rounded neat edge
to the tart and you’re just literally
going to fold this over to form this
little border and cover up any of those
mistakes this is brilliant putting your
freezer you can put it in as it is now
or you can put it just in your oven
right now ready to gobble up about 180
for 30 to 40 minutes just keep checking
on it but it hasn’t gone to brown and
when it’s golden you’re ready to pull it
out look at that smells absolutely
amazing delicious bad news folks is you
gotta wait at least 30 minutes for that
to cool because the jam in there is
molten hot and it’s quite liquid and if
you try and take that tart out of the
tin now it’s gonna go everywhere
okay that’s nicely cooled so to get this
out just score it around the edges to
just release it still a bit crumbly
because it’s still warm
hmmm it’s delicious but I have to say
the plum damn just brings me back to
mine honour so if you liked this recipe
please give us the thumbs up subscribe
to the channel and let me know what you
think leave your comments below and
don’t forget to check out our channel –
the Kappa sisters on YouTube we’ve got
loads more recipes lots of traditional
Italian ones ones for the family and
nice and simple for you this recipe and
loads more like it can be found in our
book simply Italian cooking at home with
the Kappa sisters available to buy on
Amazon right now
Please follow and like us: