A crostata is rustic Italian tart filled with jam and often enjoyed for breakfast or with tea in the afternoon. This shortbread pastry is just delicious and you can fill it with just about any jam, or even with Nutella! My whole family loves it and I hope you will too!
Crostata with Fig Jam
- 2 cups flour
- 1/2 cup granulated sugar
- 1 stick cold butter, cubed
- 1 Whole egg + 2 egg yolks
- 1 tsp vanilla extract
- zest of 1/2 lemon
- pinch of salt
- 1 13 Oz @bonnemaman_us fig jam
- a few tablespoons of milk, for brushing the pastry
- In a food processor, add everything but the jam and process until combined. Alternately, add the ingredients into a bowl and mix them together with your hands, squeezing the butter into the flour mixture so that it adheres. Form a ball with the dough and wrap tightly in plastic wrap. Chill for 1 hour.
- Preheat oven to 350 degrees Fahrenheit
- Lightly flour a work surface and split the dough in two. Roll both about 1/8th of an inch thick. Place one sheet of dough and line a tart with removable bottom. Press the dough down into the tin and prick it with a fork. Clean up edges.
- Fill the tart with jam and spread evenly. From the remaining dough, cut strips and use it to decorate the crostata in a lattice pattern. Press gently to clean up the edges. Brush the lattice gently with milk and bake for 30 minutes, or until cooked and golden.