Marmeletta Crostata Recipe

Ingredients (serves 2–4):

(Makes one 9–10 inch tart)

For the Sweet pastry

• 170 g unsalted butter, room temperature

• 100 g granulated sugar

• Zest of 1 lemon

• 300 g all-purpose flour

• ½ teaspoon fine salt

• 1 teaspoon baking powder

• 1 large egg + 1 additional egg yolk, both at room temperature

For the filling & finishing:

• 370 g (about 13 oz) good quality jam, apricot is classic (but you can use whatever you have)

• 30 g powdered sugar, for dusting

Method:

1. Cream butter & sugar- In a bowl or mixer, beat the butter and sugar until pale and smooth. Add the lemon zest and beat until aromatic and incorporated.

2. Add dry ingredients- Stir in the flour, salt, and baking powder, mixing on low just until the mixture resembles fine crumb

3. Add the egg and the extra yolk, mixing gently on low until the dough just comes together. Don’t overmix, you want the butter pieces to stay visible for a flakier texture.

4. Shape the dough into two portions: about ⅔ for the base and ⅓ for the lattice top. Flatten both into discs, wrap and chill in the fridge for at least 30 minutes

5. Roll out the larger piece between parchment paper to about 3 mm (⅛ inch) thick. Gently transfer it into your tart pan, pressing it to the edges. Trim excess. Chill again for 10–15 minutes.

6. Cut lattice strips by rolling the remaining dough and cut strips about ¾ inch wide. Chill them while you fill the

7. Spoon the jam into the chilled crust, spreading it evenly. Lay half the strips in one direction, press the edges, then cross the rest angled over to form a lattice. Chill another 10 minutes to firm up.

8. Preheat oven to 177°C (350°F)

9. Place the tart on a baking sheet (to catch drips) and bake 32–34 minutes, until the crust is golden and the jam is bubbling.

10. Let the tart cool in the pan for 10 minutes. Then transfer to a wire rack. Chill for at least an hour (makes cutting neater). Just before serving, dust with powdered sugar.