Italian Jam Shortbread Tart is definitely a mouth-full of a name, but I can assure that this dessert is fully deserving of a title as long and delicious as this one!
Another name for this tart is a Crostata and there are two different ways to make this Crostata. When I was doing some research for this tart, I discovered that some ways to make this tart are actually very similar to a galette, which makes this the Italian cousin to the galette. This way is made by rolling out the dough into a large circle, placing the filling in the middle of the circle, and folding the edges up onto the filling. Very rustic and very delicious.
The second way to make it is very similar to a typical tart. Place the dough into a tart pan, reserving about a fourth of the dough, adding the filling to the middle, and then placing the remaining dough on top. I said tart, but really it reminds me of a beautiful combination of a tart and a pie. Like seriously, what’s better than that?!
Because I’ve already made a galette before, I really wanted to try my hand working with the dough in a slightly different way by working with a tart pan to help create those beautiful crusty edges. If you don’t have a tart pan, a pie dish would also work, you would just have a thinner crust, and probably wouldn’t be able to take it completely out as you would with a tart. If you don’t have either one of those, then I would just make a galette! Just as delicious, just with a couple of fewer steps!
Now, traditionally a fruit Crostata just has jam in the middle. I did see some using ricotta as well! I really wanted to focus on the fruit variety since summer is coming to a close I wanted to really use up all that delicious fresh fruit! So, in my version of an Italian Jam Shortbread Tart, I added fresh raspberries to my raspberry jam, along with some lemon zest and juice!
I can’t even tell you how amazing that jam filling it! I would put that filling on just about anything, toast, biscuits, scones, etc. If a tart has a filling that delicious, there’s really no way for it to go wrong! If you don’t like raspberry jam, don’t worry, you can substitute with your jam of preference!
I know this dough is a little bit different from a typical pie dough that requires super super cold butter. That’s part of the reason I changed the name to feature shortbread. This isn’t like a classic pie crust, it has the same consistency and taste of shortbread! When you think of this dough as shortbread dough, it’s a lot easier to work with! I know when I first made it, I was getting so confused because I was expecting a pie dough!! While they are both delicious, this one melts in your mouth as opposed to the flaky crispiness of a pie shell.
1 3/4 cup of flour
1/2 cup of sugar
1/4 teaspoon of salt
1 teaspoon of baking powder
1 whole egg plus one egg yolk
10 tablespoons of softened butter
Zest of one lemon
3/4 jar of jam
Juice of one lemon
Zest of two lemons
1 small container of raspberries
In a bowl, whisk together flour, sugar, salt, and baking powder. Then, pour into a food processor, if you don’t have one, a stand mixer will also work. Add the egg and egg yolk into the mixer, along with the softened butter and lemon zest. Pulse about 10 times, or until the butter is almost mixed into the dry ingredients. Turn the loose dough onto a floured surface and begin to knead together. It’ll take a couple of minutes or so until the dough is packed together. Cover in cling wrap and refrigerate for thirty minutes.
While the tart dough is chilling, it’s time to make the filling! Place the raspberries in a small bowl. Using a fork, gently mash the raspberries, keeping a few larger chunks intact. Add the raspberry jam, lemon juice, and zest into the mixture. Gently stir to combine.
Preheat the oven to 350. Take the dough out of the fridge. Reserve about 1/4 of the dough, this will be for the top decorations. Roll the dough out until it is just slightly larger than your tart pan. If you have an 8-inch tart pan, the dough will be slightly thicker than if you have a 9-inch tart pan! Once the dough is the desired length, carefully place the dough into the tart pan. I do this by gently rolling my dough around my rolling pin and then uncurling the dough into the tart pan. If your dough cracks or breaks along the way, just smush it back together. Any dough that hangs over the edge just fold it into the tart to help create the side crust.
Now that the crust is in the tart pan, add in the raspberry jam mixture. Gently spread across the tart, making sure you have an even distribution of the jam. Take the remaining tart dough and roll out to about a 1/4 inch in thickness, and cut about 4-6 long strips. Now, add half of the strips onto the top of the raspberry filling. Begin to add the rest of the strips, weaving in and out of the other strips! This should create a lattice pie crust.
Sprinkle a little bit of sugar over the top of the crust, and then place in the oven for about 25-35 minutes. The edges and top should be golden brown and the filling should be warm and bubbly.
Allow to cool for about 10 minutes and serve up a slice! Ice cream is optional, but that’s up to the consumer!
The name sounds fancy, but the taste is homey, warm, and absolutely delicious! It looks so intricate and fancy, but it could not be easier to make! One bite of this and you will be in absolute heaven! Don’t believe me? Just try it for yourself!