Crostata di marmellata


  • Serves 10 people

  • 180 gm “00” flour, sifted (see note)
  • 60 gm pure icing sugar, sifted
  • 50 gm almond meal
  • 1 lemon, finely grated rind only
  • ½ vanilla bean, scraped seeds only
  • 100 gm butter, coarsely chopped
  • 1 egg, plus 1 yolk, beaten
  • To serve: double cream or mascarpone
  • Rhubarb jam
  • 800 gm rhubarb, trimmed
  • 800 gm caster sugar
  • 1 vanilla pod, seeds scraped
  • 1 lemon, halved, wrapped in muslin
01   Combine flour, icing sugar, almond meal, lemon rind and vanilla seeds in a bowl. Add butter and rub with fingertips until coarse crumbs form (1-2 minutes). Add egg, mix until just combined (do not overwork), then shape into a disc, cover with plastic wrap and refrigerate for 2 hours.
02   Meanwhile for rhubarb jam, peel tough outer layers from rhubarb, cut into 2cm-pieces and combine in a large saucepan with remaining ingredients. Stir occasionally over medium heat until sugar dissolves, then increase heat to medium-high and bring to the boil. Stir frequently, to prevent mixture catching on the bottom of pan, until it begins to form a gel on the back of a spatula or wooden spoon (40-50 minutes). To test setting point, remove jam from heat and spoon a little onto a chilled saucer, return to freezer for 30 seconds, then push edge of jam with your finger. If it wrinkles and is quite stiff, it’s ready. If not, cook for another few minutes and test again. Cool completely before using. Makes about 400gm. Rhubarb jam will keep for up to 2 weeks.
03   Preheat oven to 170C. Roll dough to 5mm thick, then use to line a 24cm-diameter tart tin, trimming edges to fit. Roll out scrap pastry and cut into 1cm-wide strips to use as lattice for top of tart and refrigerate until required. Fill tart with jam, spreading to edges, smooth top and create lattice pattern with pastry strips. Bake until golden brown (40-45 minutes). Cool completely on a wire rack, then serve with double cream or mascarpone.
Note “00” flour is a strong, fine flour used for making bread and pasta. If unavailable, substitute bread flour.
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