Move over Mr Kipling…..

Crostata – Jam tart

Move over Mr Kipling! As a young girl I would share a box of jam tarts with my dad Rocco. He was not picky so I was always told to take the flavours I wanted, and he would have the rest. A box equalled one sitting only with us two. With pure joy and enthusiasm, I would open the box quietly and bite the cellophane wrapping open and with a huge smile on my face, I would always opt for the apricot jam tarts, one from the top layer and one from the bottom, no questions asked. As I sit at my kitchen table writing this piece my mouth is getting excited at the thought alone of eating the very famous Mr Kipling offerings. Mr Kipling could always be found in our treat cupboard often referred to as the naughty cupboard and yes, we had a cupboard! From Bakewell slices to crumbly Viennese whirls and fabulous farmhouse slices. Yum, I still love them all without embarrassment and every so often I buy a selection for my children with Chiara loving the layered angel cakes, purely for their girlie colours and pure splendour.

Now, even though I still love the fruit tarts, I equally adore making my Italian crostata with a delicate pastry and array of jams.

You cab choose to lattice the top of the tart of use a decorative mount as I did in the image pictured. Let your imagination lead the way, I tend to opt for decorative mount as my lattice work looks a little clumsy. Now what jam will you choose?

Crostata – Jam tart

Tart case with a removable base, 26cm

Oven: 180C (fan-assisted)

 

2 eggs (I use large)

100g caster sugar

90ml olive oil

1 tsp vanilla

300g 00 flour

6-8 tbsp jam

 

  1. Combine the eggs with the sugar.
  2. Add the olive oil and vanilla, combine.
  3. Slowly add the 00 flour and form a ball of dough.
  4. Cover and chill for 1 hour.
  5. Pre-heat the oven to 180C (fan-assisted).
  6. Take ¾ of the pastry and flatten it into a disk. Roll the pastry out into a flat disk and roll it to the thickness of a 50p and line the tart case.
  7. Spoon in the jam and using the back of a spoon, level out the jam to cover the base well. You can always add a little more jam if you prefer.
  8. Roll out the remaining dough and cut strips of dough to the thickness of your forefinger.
  9. Layer the pastry over the tart in a lattice designed form.
  10. Trim off any excess pastry and bake for 40 minutes or until golden and bubbly. Share with your loved one.