Home > Eat > Recipe > Recipe: Crostata di Marmellata by Emiko Davis

Recipe: Crostata di Marmellata by Emiko Davis

dessert
italian

Is there anything more satisfying than a warm jam tart this time of year? Or any time of year for that matter…

This one from Emiko’s Florentine cookbook hits all the right spots in the way only an Italian tart can.

She says:”This is a classic recipe for the simplest jam tart pastry with an almost cake-like crumb. Both this jam recipe and pastry recipe are adapted from Pellegrino Artusi’s 1891 cookbook, Science in the Kitchen and the Art of Eating Well.

“Crostata di marmellata is usually made with either blackberry or apricot jam. This silky smooth apricot jam is Artusi’s own favourite out of all fruit jams and is ideal for piping into homemade cornetti or bomboloncini, or for gliding onto a sweet shortcrust pastry base for a crostata di marmellata.

“You could also substitute peaches for apricots, especially those blushing-rose peaches with yellow flesh. Otherwise, this crostata can be made in a pinch with 250 g (9 oz) of your favourite ready-made jam and by simply following the recipe for the pastry crust.”

Crostata di Marmellata Recipe:

Loading...
Profile Photo
WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

READ MORE BY Maria Bell

ingredients

SHOW MORE
SHOW LESS

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

cook

MORE RECIPES

cook

MORE RECIPES

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar