I mede a lot of jam this Italian Summer, from fruit that I foraged and also picked from the garden.
Foraged: raspberries, blueberries, blackberries.
Picked: red currants, yellow plums, cornelian cherries.
I gave away some jam because I cannot take it back to New Zealand, but also made several crostata, Italian jam tarts, and this one has two jams: half raspberry and half blackberry.
Ingredients:
100 g butter
100g sugar
300g flour
1 tsp of baking powder
1 small glass of Sassolino
(this is a local aniseed liqueur, you can substitute with Sambuca, or with your favourite liqueur)
2 eggs
jam to fill
Mix the butter with the sugar, then add the other ingredients in order and mix. You will get a soft sticky dough. Keep about a fifth of the dough aside for the topping, and spread the rest in a tart pan based with baking paper. You cannot roll this dough with a rolling pin, it is too soft, you must spread it on the base and borders with your fingers. It may sound strange but this way you will get a crostata base that is not dry (as it often happens!).
Add the jam (or jams, in this case)
Roll the remaining dough into thin strips and place over the tart. Because this recipe has baking powder the strips will become larger during baking, so make them thin.
Bake at 180°C fan oven for about 45 minutes. Let it cool down completely before lifting out from the baking pan.
And here another one I made with yellow plum jum!
Photos and Recipes by Alessandra Zecchini ©
