Hey – – Michaela here I am making today’s the ultimate jam tart you may
today’s the ultimate jam tart you may
today’s the ultimate jam tart you may think it’s British classic but it’s
think it’s British classic but it’s
think it’s British classic but it’s actually also an Italian tradition it’s
actually also an Italian tradition it’s
actually also an Italian tradition it’s called crostata and you’ll find in loads
called crostata and you’ll find in loads
called crostata and you’ll find in loads of bakeries across northern Italy this
of bakeries across northern Italy this
of bakeries across northern Italy this sweet treat is perfect for a special
sweet treat is perfect for a special
sweet treat is perfect for a special occasion family gathering or sharing it
occasion family gathering or sharing it
occasion family gathering or sharing it a picnic with your friends start with
a picnic with your friends start with
a picnic with your friends start with about a 28 inch tin become a square can
about a 28 inch tin become a square can
about a 28 inch tin become a square can be round but just grease it you want
be round but just grease it you want
be round but just grease it you want about 2 to 5 of unsalted butter but
about 2 to 5 of unsalted butter but
about 2 to 5 of unsalted butter but chilled it’s nice and cold and about 450
chilled it’s nice and cold and about 450
chilled it’s nice and cold and about 450 grams of plain flour so give that a
grams of plain flour so give that a
grams of plain flour so give that a whizz first because you really want to
whizz first because you really want to
whizz first because you really want to get that kind of sundy consistency for
get that kind of sundy consistency for
get that kind of sundy consistency for your pastry
kind of a little look yeah that’s about
kind of a little look yeah that’s about right into that we’re gonna add 170
right into that we’re gonna add 170
right into that we’re gonna add 170 grams of caster sugar teaspoon of baking
grams of caster sugar teaspoon of baking
grams of caster sugar teaspoon of baking powder teaspoon of vanilla extract and
powder teaspoon of vanilla extract and
powder teaspoon of vanilla extract and then we’re just gonna put five egg yolks
final thing is zest of one lemon and
final thing is zest of one lemon and that is it just whiz it all up together
so it’s almost form in the dough we can
so it’s almost form in the dough we can smell that lemon zest if it’s still a
smell that lemon zest if it’s still a
smell that lemon zest if it’s still a little bit dry we can add a splash of
little bit dry we can add a splash of
little bit dry we can add a splash of amaretto actors for the taste or bit of
amaretto actors for the taste or bit of
amaretto actors for the taste or bit of milk if you don’t want to put the
milk if you don’t want to put the
milk if you don’t want to put the alcohol in
right we go look nice and smooth nearly
right we go look nice and smooth nearly there I’m just gonna combine it by hand
there I’m just gonna combine it by hand
there I’m just gonna combine it by hand lovely yellow Edo because of those egg
lovely yellow Edo because of those egg
lovely yellow Edo because of those egg yolks it’s come together you don’t need
yolks it’s come together you don’t need
yolks it’s come together you don’t need to overwork it just need to put on some
to overwork it just need to put on some
to overwork it just need to put on some cling film into the fridge and let it
cling film into the fridge and let it
cling film into the fridge and let it rest for about 30 minutes so it’s easier
rest for about 30 minutes so it’s easier
rest for about 30 minutes so it’s easier to roll out so this is out of the fridge
to roll out so this is out of the fridge
to roll out so this is out of the fridge nice and firm so easy to roll I’m just
nice and firm so easy to roll I’m just
nice and firm so easy to roll I’m just going to cut off about a quarter of the
going to cut off about a quarter of the
going to cut off about a quarter of the dough and put that to the side because
dough and put that to the side because
dough and put that to the side because that’s going to form my top and then you
that’s going to form my top and then you
that’s going to form my top and then you just want to roll this amount out talk
just want to roll this amount out talk
just want to roll this amount out talk about the thickness of about half a
about the thickness of about half a
about the thickness of about half a centimeter which is a bit like pound
centimeter which is a bit like pound
centimeter which is a bit like pound coin put a little bit of flour on your
coin put a little bit of flour on your
coin put a little bit of flour on your rolling pin to make it bit easier so
rolling pin to make it bit easier so
rolling pin to make it bit easier so there we go you just want to make sure
there we go you just want to make sure
there we go you just want to make sure you rolled out to cover all your pan on
you rolled out to cover all your pan on
you rolled out to cover all your pan on the side okay so just lift that up you
the side okay so just lift that up you
the side okay so just lift that up you can put it over your rolling pin to help
can put it over your rolling pin to help
can put it over your rolling pin to help I’m just gonna gently lay that over my
I’m just gonna gently lay that over my
I’m just gonna gently lay that over my tin make sure it’s covering all the base
and then we’re going to trim off the
and then we’re going to trim off the edges
now you don’t have to worry too much
now you don’t have to worry too much about how the edges look because that’s
about how the edges look because that’s
about how the edges look because that’s actually gonna be right at the end
actually gonna be right at the end
actually gonna be right at the end folded down and covered anyway you just
folded down and covered anyway you just
folded down and covered anyway you just put your jam straight onto the pastry so
put your jam straight onto the pastry so
put your jam straight onto the pastry so I like you can use a variety of
I like you can use a variety of
I like you can use a variety of different jams you can mix jams Apple
different jams you can mix jams Apple
different jams you can mix jams Apple raspberry strawberry but mine honor my
raspberry strawberry but mine honor my
raspberry strawberry but mine honor my grandmother’s favorite was plum and the
grandmother’s favorite was plum and the
grandmother’s favorite was plum and the reason being is as the pastry is quite
reason being is as the pastry is quite
reason being is as the pastry is quite sweet so having a jam that’s got a bit
sweet so having a jam that’s got a bit
sweet so having a jam that’s got a bit more of a tartness to it really
more of a tartness to it really
more of a tartness to it really complements the pastry beautifully so
complements the pastry beautifully so
complements the pastry beautifully so you want about 370 grams of jam which is
you want about 370 grams of jam which is
you want about 370 grams of jam which is about one and a half jars so you really
about one and a half jars so you really
about one and a half jars so you really want about a centimeter of thickness of
want about a centimeter of thickness of
want about a centimeter of thickness of jam across your tray I’ve set this aside
jam across your tray I’ve set this aside
jam across your tray I’ve set this aside for a moment and roll out your backup
for a moment and roll out your backup
for a moment and roll out your backup dough again the thickness of this the
dough again the thickness of this the
dough again the thickness of this the same don’t want to go to things you want
same don’t want to go to things you want
same don’t want to go to things you want a nice crunch and then the shape here
a nice crunch and then the shape here
a nice crunch and then the shape here doesn’t matter because this is gonna
doesn’t matter because this is gonna
doesn’t matter because this is gonna form our shapes on top of our target I’m
form our shapes on top of our target I’m
form our shapes on top of our target I’m Annie’s one of these this is actually a
Annie’s one of these this is actually a
Annie’s one of these this is actually a pastor implement for making fresh pasta
pastor implement for making fresh pasta
pastor implement for making fresh pasta but it’s great with pastry if you don’t
but it’s great with pastry if you don’t
but it’s great with pastry if you don’t have one just use a knife this is where
have one just use a knife this is where
have one just use a knife this is where the fun starts
so I usually start at the center and
so I usually start at the center and Mark my center point and they go from
Mark my center point and they go from
Mark my center point and they go from one end and just trim off the other
again don’t worry about your edges
again don’t worry about your edges because you’re gonna fall down so look
because you’re gonna fall down so look
because you’re gonna fall down so look at that looks pretty special huh so all
at that looks pretty special huh so all
at that looks pretty special huh so all I want to do now is fold over my edges
I want to do now is fold over my edges
I want to do now is fold over my edges to give a nice kind of rounded neat edge
to give a nice kind of rounded neat edge
to give a nice kind of rounded neat edge to the tart and you’re just literally
to the tart and you’re just literally
to the tart and you’re just literally going to fold this over to form this
going to fold this over to form this
going to fold this over to form this little border and cover up any of those
little border and cover up any of those
little border and cover up any of those mistakes this is brilliant putting your
mistakes this is brilliant putting your
mistakes this is brilliant putting your freezer you can put it in as it is now
freezer you can put it in as it is now
freezer you can put it in as it is now or you can put it just in your oven
or you can put it just in your oven
or you can put it just in your oven right now ready to gobble up about 180
right now ready to gobble up about 180
right now ready to gobble up about 180 for 30 to 40 minutes just keep checking
for 30 to 40 minutes just keep checking
for 30 to 40 minutes just keep checking on it but it hasn’t gone to brown and
on it but it hasn’t gone to brown and
on it but it hasn’t gone to brown and when it’s golden you’re ready to pull it
when it’s golden you’re ready to pull it
when it’s golden you’re ready to pull it out look at that smells absolutely
out look at that smells absolutely
out look at that smells absolutely amazing delicious bad news folks is you
amazing delicious bad news folks is you
amazing delicious bad news folks is you gotta wait at least 30 minutes for that
gotta wait at least 30 minutes for that
gotta wait at least 30 minutes for that to cool because the jam in there is
to cool because the jam in there is
to cool because the jam in there is molten hot and it’s quite liquid and if
molten hot and it’s quite liquid and if
molten hot and it’s quite liquid and if you try and take that tart out of the
you try and take that tart out of the
you try and take that tart out of the tin now it’s gonna go everywhere
tin now it’s gonna go everywhere
tin now it’s gonna go everywhere okay that’s nicely cooled so to get this
okay that’s nicely cooled so to get this
okay that’s nicely cooled so to get this out just score it around the edges to
out just score it around the edges to
out just score it around the edges to just release it still a bit crumbly
just release it still a bit crumbly
just release it still a bit crumbly because it’s still warm
hmmm it’s delicious but I have to say
hmmm it’s delicious but I have to say the plum damn just brings me back to
the plum damn just brings me back to
the plum damn just brings me back to mine honour so if you liked this recipe
mine honour so if you liked this recipe
mine honour so if you liked this recipe please give us the thumbs up subscribe
please give us the thumbs up subscribe
please give us the thumbs up subscribe to the channel and let me know what you
to the channel and let me know what you
to the channel and let me know what you think leave your comments below and
think leave your comments below and
think leave your comments below and don’t forget to check out our channel –
don’t forget to check out our channel –
don’t forget to check out our channel – the Kappa sisters on YouTube we’ve got
the Kappa sisters on YouTube we’ve got
the Kappa sisters on YouTube we’ve got loads more recipes lots of traditional
loads more recipes lots of traditional
loads more recipes lots of traditional Italian ones ones for the family and
Italian ones ones for the family and
Italian ones ones for the family and nice and simple for you this recipe and
nice and simple for you this recipe and
nice and simple for you this recipe and loads more like it can be found in our
loads more like it can be found in our
loads more like it can be found in our book simply Italian cooking at home with
book simply Italian cooking at home with
book simply Italian cooking at home with the Kappa sisters available to buy on
the Kappa sisters available to buy on
the Kappa sisters available to buy on Amazon right now
”
Be First to Comment