What did you make for dessert Mama?
Crostata di Marmellata
Jam Tart little fella, jam tart.
It just sounds better when you say it in Italian. I was flicking through an old Gourmet Traveller and came across this delicious looking recipe. I needed something for the following day. Friends were coming for brunch and crostata di marmellata looked like it could be on the menu.
Adding some apple to the rhubarb jam, and slightly changing the recipe around- this was really tasty. The rhubarb jam I had a lot left over and the pastry not quite enough to do the lattice. So will have to make another to use up the left over jam… damn it. I think this one could become a firm family favourite.
Rhubarb was something that was always in my Nana’s garden. I don’t remember her cooking a whole lot with it, but it was always there. A Nana likes to have options you see. In the fruit shops or supermarket it always looks so tired looking and picked about a year ago. Then I came across some at the fox studios farmers markets– and hurray it was crispy, looked like it had been picked that morning and was just begging to be made in to something.
Rhubarb and Apple Jam
400gms chopped rhubarb
400gms chopped apple
800gms raw sugar
2 long strips of lemon peel
1 split vanilla pod
Cook up, in the usual jam fashion. Simmering gently until jam has thickened and wrinkles (put small dish in freezer for 10 minutes, spoon small amount of jam on to it, if thickens and wrinkles, jam is ready.)
Pastry180 gms flour 60 gms icing sugar 50 gms almond meal 1 lemon grated rind 1/2 tps vanilla extract 100 gms butter 1 egg water (can’t remember how much I put in, enough to get dough like consistency)
Soften butter and mix in with dry ingredients until resembles breadcrumbs. Add vanilla, egg, water and grated rind. Knead well, until all incorporated. Chill until pastry is managable to roll out, and not be too soft. Roll out to desired shaped dish, add the jam and cook at 170C until golden.
YUMMMMMM! Looks so good! Might give it a try!! Thanks for the great recipe. Great blog!
Hehe things do tend to sound better in Italian and French don’t they! What a lovely looking tart and you could make up a massive lot of the jam too to have with toast! 🙂
rhubarb and apple make a great marriage.. don’t they? I am now craving this tart. yummy!
Oooh, it all looks scrumptious! I think rhubarb is one of those plants that veggie gardeners’ always liked to have because it is just so hardy..you can neglect it to your hearts content and it will still produce, and if you show it a little love it will reward you tenfold!
Would love to make rhubarb jam one day, but will have to wait until my little plant is a leeetle bit bigger.
Lejay- Thanks, its definitely worth a try. My boy was asking for more again yesterday.
Lorraine- I did end up using the leftover jam for toast, and also to flavour plain yoghurt… or should I say marmellata e pane 🙂
Amy- Rhubarb and apple are a sweet sweet matrimony.
Christine- I asked my mum to plant one when I was much younger and I don’t think it ever got to be a harvestable size, which is why I remember Nana’s plant so fondly.
When I get my dream garden there is going to be a whole lot of rhubarb hanging out in there!
Look delicious – your friends and family are very lucky! I love rhubarb jam – we haven’t made any for ages, but hopefully next year our little crowns will give us some usable stalks. I’m with your Nana – I like having options too. 🙂
*sigh*…one day I will have vege garden options
Your right it does sound better when said in Italian, but it is what is it. Honest home food.
I had my first taste of rhubarb jam a few years ago. I particularly enjoyed it with croissants. I have no doubt that I would enjoy your tart too, but the greedy me would also request a little whipped cream on the side.
My grandpa would agree with you on that one. He is a fan of whipped cream- he would have a side serving of it with toast if my grandmother would allow it.
L’Aspetto è invitante, peccato che sia una foto!
Rhubarb is one of those things I’ve never tried in a recipe. You don’t see it often here. 🙂
You should get some seeds and plant some under your beautiful vines. A little rhubarb flavoured prosecco?
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