Photo: Annabelle Breakey
Total Time
1 Hour 15 Mins
Yield
Serves 8 to 10

From Anita Flora, Boise

To create this tart, reader Anita Flora added a few shortcuts to her mother's original fruit crostata recipe: "I used jam instead of fruit and changed the topping to a crumb rather than a lattice, which makes it easier and quicker."

How to Make It

Step 1

Preheat oven to 375°. In a food processor, whirl together flour, granulated sugar, baking powder, salt, and butter until dough is very crumbly, about 2 minutes. Add yolks and pulse until dough just comes together. Or, you can combine ingredients (dry first, then the yolks) in a large bowl using a pastry blender.

Step 2

Grease a 10-in. tart pan with a removable rim. Press about three-quarters of dough into bottom of pan (no need to press dough up the sides). Spread jam over dough, leaving a 1/2-in. border around edge. Crumble remaining dough over jam to form topping.

Step 3

Bake until lightly browned and jam is bubbling, about 40 minutes. Let cool 15 minutes before removing from pan. Dust with powdered sugar, if you like.

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