Crostata with Amaretti and Jam

Crostata di Marmellata is a classic Italian-style jam tart. This crostata recipe showcases amaretti cookies and apricot jam nestled between two layers of shortcrust pastry dough.

Course Dessert

Cuisine Italian

Keyword Crostata with Amaretti and Jam

Prep Time 30

Cook Time 14

Servings

Calories 462kcal

Equipment

9 inch Tart tin with removable bottom

Ingredients

For Pasta Frolla Dough

1 cup sliced almonds
1/4 cup granulated sugar
1½ cups all purpose flour
2 teaspoons baking powder
pinch of salt
1/2 cup butter
1 large egg
1 large egg yolk
lemon zest from 1 lemon

For The Jam and Amaretti Layers

3/4 cup cherry or apricot jam or other favourites
35 amaretti cookies approximately
1/3 cup Amaretto liqueur
powdered sugar for dusting over the baked cake

Instructions

For The Crostata Dough

Grease a 9 inch round tart tin with a removable bottom and set aside.
Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
Sift together the flour, the baking powder and salt in a medium sized bowl.
Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
Pulse together until you get a very crumbly mixture.
Add the egg, egg yolk, and lemon zest and pulse until large clumps form.
Transfer the pastry dough onto a work surface and knead just until you have one uniform ball of dough.
Divide the dough in half and cover each with cling wrap and chill for 30 minutes.

Assembling the Jam and Amaretti Tart

Remove 1 disk of dough from the fridge and sprinkle the dough with flour and roll out the dough between 2 sheets of wax or parchment paper. Approximately 11 inches round. (You'll want it wide enough to cover the bottom and up the sides of your pan.)
Line the greased baking tin with the pastry dough, while pressing together any pieces of dough that come apart.
Pierce the tin-lined dough with a fork all around and spread it with the jam.
Pour the amaretto liquor into a small bowl.
Quickly dip the amaretto cookies in the liquor while turning to coat both sides.
Starting at the outer edge, circularly layer the amaretti cookies over the jam.
Roll out the remaining dough between 2 sheets of wax or parchment paper into approximately an 11-inch circle.
Peel off the top sheet of parchment paper and gently invert the dough while aligning yourself with the edge of the tart tin, over the amaretti-topped tart and peel off the remaining parchment paper.
Slightly and gently press down around the amaretti cookies and the edges of the tart and cut off any excess dough.
Bake the crostata in a preheated oven at 350 degrees F, for about 30 to 35 minutes. Or until golden brown in colour.
Transfer to a wire rack and allow to cool for about 30 minutes.
Release the tart from the baking tin and return the crostata to the wire rack to cool completely.
Dust with powdered sugar just before serving.
The crostata will keep well in an air-tight container for up to 3-4 days.

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