By Request From A Friend

By special request from Nancy...the Crostata Recipe mentioned in the previous post...A word of warning: this does not usually make it till the next day, so don't count on leftovers! If anyone makes this, please let me know. I would love comments, photos or your variations! And by the way, this is supposed to serve 8 ~ 12. I have 3 sons. You be the judge of how many this REALLY serves...



Jam Crostata


INGREDIENTS


2 cups all purpose flour
3/4 cup granulated sugar
1/4 tsp fine sea salt
1/8 tsp ground cinnamon
1 cup unsalted butter (cut into 1/2 inch cubes)
1 egg yolk
1/2 tsp vanilla 
3/4 cup jam (home made is best!)
10 inch fluted tart pan with removable bottom




PREP


Combine flour, sugar, salt, cinnamon in a bowl. ADD butter & using your hands or a food processor, work it into the flour until it resembles course cornmeal. BEAT egg yolk lightly with vanilla & stir into flour mixture with a fork. MIX until dough is blended & comes together into a ball. DIVIDE dough into 2 parts (one slightly larger than the other), form into 6 inch discs, wrap in plastic, & refrigerate for 1 hour.




BAKE


Preheat over to 400 degrees. ROLL larger disc of dough to fit into the tart pan. SPREAD jam evenly on top of dough. ROLL out the remaining dough into a 10 inch circle and, with a sharp knife, cut 12 strips. ARRANGE 6 strips, evenly spaced, over the jam, turn the tart 90 degrees & place the remaining strips on top, creating a lattice pattern. PLACE crostata in the bottom third of oven & bake until the jam is bubbly & the crust is golden...about 30 minutes. COOL to room temp & serve...with or without whipped cream, ice cream or creme fraiche. ENJOY!