From Anita Flora, BoiseTo 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."

Anita Flora, Boise
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

416 calories; calories from fat 33%; protein 5.1g; fat 16g; saturated fat 9.3g; carbohydrates 66g; fiber 1.1g; sodium 57mg; cholesterol 100mg.
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