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Jam crostada
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Prep Time:
65 minutes
Cook Time:
20 minutes
Total Time:
85 minutes
Ingredients:
  • 180g unsalted butter, softened
  • 70.95 gm caster sugar
  • 2.20 gm vanilla extract
  • 1/2 lemon, zested
  • 1 egg
  • 437.50 ml 00 flour*, sifted
  • 217.80 gm peach jam
  • 1 egg, beaten
  • Icing sugar, to dust
Instructions:
  • Cream butter and sugar until light. Mix in vanilla extract, lemon zest, and egg, then gradually incorporate the flour until a rough dough forms. Transfer the dough to a lightly floured surface, knead briefly, then divide into 2 portions. Wrap each portion in plastic wrap and chill in the fridge for 30 minutes.
  • Preheat the oven to 180°C. Grease a 26cm loose-bottomed fluted tart pan. Roll out the dough round from the fridge on a lightly floured surface to fit the tart pan perfectly. Use it to line the pan and spread jam evenly, leaving a 1cm border.
  • Roll out half of the remaining dough into a 26cm rectangle, then cut it into 10 strips. Arrange 5 strips across the jam and the remaining strips the opposite way. Trim off any excess pastry. Roll the rest of the pastry into a thin-sausage shape and fit it around the edge of the tart as a border. Brush with egg and bake for 20 minutes or until golden brown.
  • Sprinkle with powdered sugar before serving.

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