Every once in a while, you find one of those magical recipes that’s so simple yet so delicious and gorgeous that it immediately becomes a favorite. Well, baking friends, let me introduce you to this tart.
We’ll get the fancy name out of the way first. A crostata is an Italian tart that’s usually filled with fruit jam. There are other variations, but we’ll stick with jam for our purposes.
The crust of the tart is a simple shortbread that can be made in just a few minutes. It’s everything you’d want in a shortbread crust – a little sweet and a lot buttery.
That crust is topped off with jam. I used 3′s Company Triple Berry Jam from Brooklyn’s own Anarchy in a Jar, but feel free to use your favorite. The jam is really featured here, so be sure to use a good one.
Next, we add a little crumb topping reserved from the crust and some sliced almonds. A little oven time, and you have a beautiful and delicious tart!
The bulk of the volume of the tart is the crust. The jam adds a lot of flavor, and the almonds add both flavor and crunch. The end result is a thin tart that packs a lot of flavor punch.
Another plus? It’s very easy to keep the ingredients for this on-hand for whenever you need a last-minute beauty of a dessert.
Ingredients
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 & 1/2 cups all-purpose flour
- 1/3 cup jam
- 1/3 cup sliced almonds
Instructions
Preheat oven to 350°. Set aside a 10-inch springform pan.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and almonds extracts and salt. Mix just until combined.
Reduce mixer speed to low. Gradually add flour, mixing just until combined. Dough will be crumbly.
Remove 1/2 cup of dough. Lightly flour your fingers, and press onto a small plate until it's about 1/4-1/2 inch thick. Cover with plastic wrap. Place in freezer.
Transfer remaining dough to pan. Lightly flour your fingers, and press dough firmly and evenly into the bottom of the pan.
Spread jam over the dough, leaving about a 1-inch border around the edges. Crumble chilled reserved dough over jam. Sprinkle almonds over jam and crumb.
Bake 45-50 minutes, or until golden brown. Cool before removing sides of pan. Cut into wedges with a sharp knife.
Notes
Recipe adapted from Chow.com.
January 22nd, 2013 at 12:50 pm
I love the simplicity of this tart. Shortbread + jam + almonds = delicious! I’m going to keep this recipe on hand for the next time I need a quick treat!
January 22nd, 2013 at 4:38 pm
So simple and yet so beautiful! I love quick, delicious recipes like this
January 22nd, 2013 at 5:23 pm
This looks and sounds so delicious, I can not wait to try it…thank you.
January 22nd, 2013 at 9:24 pm
I don’t normally like jam but this looks delicious! And easy, too. Just a few comments. One-third of a cup of jam does not sound like much for a 10-inch pan, but I’m sure it is supposed to be a thin spreading with enough flavor. And, I really like using my tart pans with removable bottom for tarts. I wonder why this would call for a springform pan? The photos are beautiful, but I do love the pretty edge the tart pans have.
January 23rd, 2013 at 10:56 am
Marla, you can use a tart pan. The springform pan just improves your odds of removing the tart from the pan in one piece.
January 23rd, 2013 at 12:13 pm
This reminds me of homemade thumb-print jam cookies. Love it…will be pinning and making soon!
January 23rd, 2013 at 1:30 pm
Good point – thanks jennifer!
January 23rd, 2013 at 9:59 pm
this looks amazing…I make jam and this year I have some blueberry that would be perfect for this…making this weekend! Thanks!
January 26th, 2013 at 5:32 pm
I HAD to come back and let you know my thoughts on this recipe…I am simply delighted !!! First off…a very simple recipe to make, with items that you will have in your kitchen. But it is the results that were utterly incredible, I did over cook it a bit, and next time I will take it out when YOU said to, but the texture, the flavors…wonderful !! I used a very nice strawberry jam which is made by a family in Wisconsin, they have so many different kinds, I can not wait to make seedless raspberry and BLUEBERRY..peach…the list goes on!!! Not only will this simple and flavorful recipe be delighted by all, but it’s presentation is very impressive also. Thank you for a NEV amazing recipe, which will be used daily in my kitchen…I am so happy !!!
January 27th, 2013 at 6:52 am
It’s in the oven and the smell is awesome!
January 29th, 2013 at 5:30 am
This was just amazing. So simple to make and so so tasty. Will definitely be making it again and again. Thank you so much.
January 31st, 2013 at 12:48 am
I usually don’t eat jam but this looks so delicious. I would love to taste it. It reminds me of cashew cake i made myself.