Crostata di Marmellata

What did you make for dessert Mama?

Crostata di Marmellata

huh…?

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

200mls water

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.)

Pastry

180 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.
Advertisements

12 thoughts on “Crostata di Marmellata

  1. 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.

    Like

  2. 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!

    Like

  3. 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.

    Like

  4. Pingback: Strawberry and Black Pepper Jam Tarts « Cityhippyfarmgirl's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s