Apricot Jam Tart or Crostata

This tart or crostata is a recipe from Mary Ann Esposito's show, "Ciao Italia" . It's Italian name is Crostata di Marmellata. I have to say it was a little tricky to make the dough (so, don't laugh at the photos!). I did my best:) Lots of patching on the lattice strips.

It looked so darned easy when she was making it on her show and considering the quick process of putting it together with a food processor, it actually is pretty quick and easy. The tricky part comes when rolling out the dough. I kept the dough in the fridge way longer than suggested, which is always a good thing. But I needed to keep sprinkling flour over the dough each time I repositioned it between two sheets of plastic wrap.

But it came out delicious and you can certainly use any flavor jam you prefer. I just happened to have enough apricot in the house but I think raspberry would be great, too.

Maybe a few dollops of whipped cream over the patched areas? Then no one will notice!
This would be a wonderful dessert after a big meal.

Whirl the almonds in the food processor, then add in the flour, salt, sugar, almond extract and lemon zest and whirl again til blended.

Grate the frozen butter and add it into the mixture, pulsing several times.

Through the feed tube of the food processor, add in the egg and egg yolk gradually til it begins to form a ball.

Place the dough onto a piece of plastic wrap and form into a disc.

Wrap it up and chill in the fridge for at least an hour but longer is better.

Once it's chilled, roll cut off about a one third section ( for the lattice strips) and place that section back into the fridge.

Roll out the remaining dough between two sheets of plastic wrap, sprinkling lightly with flour if it is sticky (like mine was).

Place the dough into the tart pan and trim the excess from the edges.

Spoon the jam into the unbaked shell and roll out the strips for the lattice tops cutting 1" wide.

Place the strips on the top either overlapping or weaving over and under.

Place the tart onto a baking sheet and bake about 40 minutes.

Apricot Jam Tart or Crostata di Marmellata ( recipe from Mary Ann Esposito)
1/2 cup sliced almonds (I used toasted almonds which I think have more flavor)

1 1/4 cups AP flour

1/4 tsp. salt

1/4 cup superfine sugar ( I used regular granulated)

1/2 tsp. almond extract

zest of one lemon

7 tbsp. unsalted butter, frozen and grated using a box grater

1 egg

1 egg yolk

2 cups favorite jam

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1. Whirl the almonds in a food processor to a fine consistency but leave a little texture.

2. Add flour, salt, sugar, almond extract and zest and whirl again til blended.

3. Add grated butter and pulse several times.

4. Beat the egg and egg yolk slightly, then add to the mixture gradually through the feed tube til a ball just begins to form.

5. Place the dough onto a piece of plastic wrap and pat into a disc. Wrap it up and place in the fridge at least an hour but longer is better.

6. Once the dough is chilled, cut off a 1/3 section ( for the lattice strips) and place that back in the fridge.
*At this point you can go ahead and preheat your oven to 400.*

Then roll the remaining dough between 2 pieces of plastic wrap, sprinkling lightly with flour if it becomes too sticky as you work it.

7. Place the dough into a tart pan with a removable bottom. Gently ease the dough into the pan and trim away any excess along the edges.

8. Spoon the jam into the unbaked shell and roll out the remaining dough and cut into strips about 1" wide. Place the strips on top, either overlapping or weaving over and under each other.

9. Place the tart onto a baking sheet and bake at 400 degrees ( if your oven runs hot, you should lower the temp. a little so as to not brown the crust) for about 40 minutes or til the jam is bubbly and the crust nicely browned. ( If necessary, wrap a little foil over the edges if they brown too quickly before the rest of the dough browns.

Cool in the tart pan at least an hour, then remove the outer ring and place on a decorative plate for serving.