ITALIAN JAM TORTA

One of the oldest of Italian pastries, costata di marmellata, or jam torta, was first noted in the 1600s, but its origins are probably much older.  Most versions feature a lattice top crust, but a gently crumbled dough is quicker.  A traditional favorite, the cookie crust tart with fruit jam, it’s a slice served with morning coffee, an afternoon snack or a dessert for dinner.  The crust is flavored with either lemon zest or almond extract—and although the traditional jam is apricot, berry, plum or fig jam is often used.  Any way it’s made, the ingredients are few, the prep is quick and easy, and the result is delicious.

• ½ cup salted butter (1 stick) plus 1 tblsp –room temperature
• ½ cup sugar
• Zest of ½ lemon OR ½ tsp almond extract
• 1 egg yolk
• 1 ½ cups flour—whisked to lighten texture
• ½-3/4 cups jam

Combine sugar and butter in stand mixer—beat at medium speed for about 5 minutes.  Mixture will be very light colored.  Add egg yolk and lemon zest OR almond extract and beat for ½ minute.  Add flour and combine until dough just comes together.  Place ½ cup of dough on small plate and freeze until ready to use.  Using your hands, press remaining dough evenly into 9” or 10” tart pan with removable bottom (or 9” cake pan lined with parchment.  Press evenly over bottom and up sides.  Using the back of a spoon, spread jam over bottom of dough.  Remove remaining ½ cup dough from freezer and crumble evenly over the jam.  Bake in pre-heated 350’ oven for 40-50 minutes—top should be golden brown.  Cool completely before cutting.

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