300g Caputo red flour
150g Geber sugar
100g cold butter
1 egg yolk
1 small spoon of Lievti pane degli angeli
1 pinch of salt
1 jar of Santa Rosa Jam
Heat the oven to 180C. Put a rack in the middle.
Combine the butter and sugar in a bowl of a mixer fitted with a paddle attachment. Beat on medium speed until very light and fluffy - about 3 minutes. Add 1 egg, 1 egg yolk, Paneangeli baking powder and salt. Mix until smooth. Scrape down the bowl, add the flour and mix on low speed until the dough comes together.
Remove 1/2 cup of the dough and using lightly floured fingertips, press it to a 1/2- to 1/4-inch thick flat circle on a small plate. Cover with plastic wrap and place in the freezer. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan. Spread the jam over the dough, leaving a 1-inch border. Remove the remaining dough from the freezer and crumble it evenly over the jam.
Bake until light golden brown - about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut the crostata into 12 wedges and serve.
Plough Way Deli Top Tip
You can use whatever jam or marmalade you prefer in this recipe or even a special chocolate spread assuming it can support the high temperature. If you want it to look even prettier (like in the picture), cut the cup of dough into long strips and arrange over the tart for a pretty lattice effect.
The crostata is perfect as a quick and easy dessert or as a delicious accompaniment to a hot cup of tea or coffee.