Crostata di Prugna – Prune or Plum Jam Tart


The Italian equivalent of English tea at 3 or 4 o’clock in the afternoon is the merenda, where most children eat a slice of what every Italian mother can make (except for mine) – jam tart. It is usually filled with a good home-made jam such as peach, cherry, apricot or prune like I do.

My husband’s aunty makes the best crostata with cherries using her own home-made cherry jam but I like it with prunes and being a nuts lover I add ground almonds to my pastry – not to be confused with almond meal, I actually ground my almonds for this. However it’s up to you whether you like to add almonds or not.

This is my recipe which will be enough for about 6-8 people.

180g unsalted butter, softened
1/3 cup icing sugar (or caster sugar but I personally prefer icing sugar for this pastry)
1 egg
1/2 tsp vanilla extract
1 3/4 cups of plain (00 flour if you can find it in the supermarket) flour sifted.
2/3 cups of your favourite jam ( I normally use plum jam but you can use the one you prefer)
30g (about 3 tbsp) ground almonds – this is optional but I find it does give more texture and flavour to the pastry.
pinch of salt
1 egg beaten
icing sugar, to dust

Beat the butter and the icing sugar together until light and fluffy. Add vanilla extract and egg, then slowly add the flour combined with the ground almonds and a tiny pich of salt. Bring together to form a rough dough.

Turn out onto a lightly flourd work surface and knead to combine, then divide into 2 rounds. Wrap each round in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180C. Grease a 26cm loose-bottomed tart pan. Remove a dough round from the fridge and roll out on a lightly floured surface to fit the tart pan, then use to line the pan. Spread with the jam, leaving a 1cm border. Roll out half the remaining dough to a 26cm rectangle. Cut into 10 strips. Lay 5 strips across the jam then remaining strips the opposite way. Trim excess pastry, then roll remaining pastry into a thin-sausage shape. Fit around edge of tart as a border.

Brush with egg, then bake for 20 minutes or until golden. Cool and serve dusted with icing sugar.

Perfect for afternoon tea or morning tea with your coffee or tea!


Posted on May 7, 2013, in Desserts. Bookmark the permalink. Leave a comment.

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