Crostata con Marmellata is a traditional Italian shortcrust tart with a fruity filling. This recipe from the Fontana Cookbook works especially well in a pizza oven or wood-fired oven and relies on an aromatic pastry made with butter, pork lard and lemon.
Ingredients
- 500 g '00' flour
- 150 g butter (in flakes)
- 150 g pork lard
- 3 eggs
- 200 g sugar
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 pinch salt
- 1 pinch grated lemon zest
- 200 g jam
Preparation
- Combine the flour with the butter and pork lard in a dough mixer until the mixture resembles coarse crumbs.
- Add the eggs, sugar, salt, vanilla sugar, baking powder and lemon zest and knead only until a smooth shortcrust pastry forms.
- Cover the dough and chill in the refrigerator for 2 hours.
- Roll the dough out with a rolling pin, line a greased tart or cake tin with it and press the edges lightly.
- Spread with jam. Use leftover strips of dough to create a lattice and place it on top.
- Bake in the preheated Fontana oven at about 250–270 °C for around 45 minutes. The crostata is done when the edge is golden brown. Watch the bake and, if necessary, adjust the position in the oven.
Tips for baking in a pizza oven or wood-fired oven
- Shortcrust pastry prefers even heat. A thick-walled tin with good heat retention helps achieve an even result.
- If the oven has very intense top heat, position the crostata slightly further out and turn it occasionally during baking.
- An infrared thermometer helps assess the baking temperature reliably.
Serving and storage
Serve warm or completely cooled — plain, dusted with icing sugar or with a dollop of cream. After cooling, store leftovers covered at room temperature and enjoy within a few days.
