Crostata Di Marmellata Short Pastry Jam Tart Food

CROSTATA DI MARMELLATA (SHORT PASTRY JAM TART)

Steps:

• Preheat the oven to 350 degrees.
• Mix all the crust ingredients.
• It isn't needed to chill the dough, but it is very soft so, you have to press it with finger. Use 2/3 of it and press in a rectangular tart pan, buttered.
• Fill it with jam.
• Add some flour to the remaining dough, roll out on lightly floured surface (or between two non stick foils) and cut into several strips.
• Put the pastry streeps on the jam with fantasy and bake for 30-40 minutes to 180° Celsius (350 degrees Fahrenheit).
• Make a pastry ribbon and bake it separately.

PASTA FLORA (GREEK JAM TART)

Steps:

• Sift together the flour and the baking powder into a bowl.
• Cream the butter with an electric mixer.
• Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes), scraping the sides of the bowl with a rubber spatula from time to time.
• Add the egg yolks one by one.
• Then add the brandy and the flavorings.
• Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.
• When the dough becomes too stiff to stir, mix the flour in by hand until the dough is smooth and elastic (you may need to add a little water or milk to your dough to achieve this consistency - just a little at a time).
• Avoid overworking the dough.
• Cover dough in plastic wrap and allow to rest for 20 minutes before proceeding with recipe.
• On a floured surface roll out 2/3s of the dough into a round and line a buttered 10" pie dish or tart pan.
• Spread the jam over the dough.
• Roll out the reserved dough to a thickness of 1/8" and cut it into strips 1/2" wide.
• Lay them across the filling in a lattice pattern.
• Decorate with the almonds and bake the tart in a 350F degree oven for 30-35 minutes until light-golden.
• Store the tart uncovered, in a dry, cool place to prevent it from getting soggy.
• It can be kept one week at room temperature.

MANCHESTER JAM TART

Steps:

• Heat oven to 400 F.In a 9" cake pan , press shortbread crust evenly, prick all over with a fork, place foil on top, and weigh down with beads or pie weights. Bake "blind" ie. no filling, for 20 minutes. Remove from oven, allow to cool.
• Spread jam over the pastry base. Sprinkle half the coconut over the jam.
• Bring milk and sugar to a boil, remove and stir in custard powder, whisk until thick. Spread over the jam. sprinkle with the rest of the coconut. Let cool and serve.
• Time does noy include cooling time.

ALMOND TART--CROSTATA DI MANDORLE

Steps:

• Roll out the dough 1/8 inch thick on a floured surface.
• Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
• Chill the shell for 30 minutes.
• Spread the jam on the bottom of the shell.
• In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
• Crumble the almond paste into the egg mixture, and beat until it is combined well.
• Fold in the flour gently but throughly.
• Spread the mixture evenly over the jam and sprinkle it with the almonds.
• Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
• Let it cool in the pan on a rack for 10 minutes.
• Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.