A timeless classic, Crostata di Marmellata is not only a delicious dessert, but also very simple to make. This beautiful Italian dessert evokes memories of childhood and a beautiful culture that celebrates genuine food. Made with Pasta Frolla this very popular tart is passionately and proudly prepared in most kitchens across every region of the breathtaking land of Italy. So simple to make and perfect to serve on just about any occasion. Let's get started!
1 jar of preserves (raspberry, blackberry or apricot preserves)
Preheat the wood-fired oven to 400°F - 204°C. The crostata will only be placed in the oven when the infrared thermometer pointed on the stone inside the oven has dropped to 350°F - 176°C.
Remove the dough from the refrigerator and cut off about one fourth of the dough and set aside for later. This portion will be used for the lattice. You can also use the excess dough that comes off after covering the tart shell.
On a flour dusted surface, roll out the remaining dough to about 4-5 mm or 1/8" inch in thickness.
With the rolling pin, carefully roll up the dough, transfer it over to the tart pan, and unroll it evenly, as shown in the video.
Once the dough is spread over the pan, gently roll the rolling pin over the edges to remove the excess dough. Bring the leftover dough back together and set it aside making sure to wrap it in plastic wrap to keep it from drying out.
With the help of a fork prick the surface of the dough. Doing this will keep it from bubbling up when baking.
Gently spread the preserves of your choosing on top of the pricked dough making sure to cover up the entire surface.
Roll out the rest of the dough once again to about 4-5mm, or 1/8 inch thickness, and begin to cut long strips with the help of a pastry wheel.
Begin to carefully lay the strips of dough parallel to each other across the entire surface leaving a space between each strip of dough. Next lay strips diagonally across the surface thus creating a lattice. Place the crostata in the refrigerator in order for the dough to keep cool and for the wood-fired oven to be prepped.
Check the temperature of the oven with the infrared thermometer. At this point it should be higher than what is needed for the crostata, but will drop as soon as the oven is cleaned. Remove the hot coals and ashes from the oven with the help of the shovel and the brush, as shown in the video.
Make sure to close the damper on the flu to retain the heat during baking.
Before placing the crostata in the oven make sure to check the temperature once again.
Remove the crostata from the refrigerator and carefully place it in the oven. Allow to bake for 35 - 40 minutes or until lightly golden brown.
Once time is up and the tart is ready, carefully remove it from the oven and let rest for 5 minutes. Once rested, it can be removed from the pan, lightly dusted with powdered sugar and served immediately. So incredibly delicious when served for dessert after a meal, or an afternoon treat accompanied by a hot cup of coffee. Enjoy!