Crostata alla Confettura - Jam Tart
My favorite restaurant in NYC serves a similar jam tart with rich, dark chocolate gelato. I've now figured out how to mostly replicate this delicacy so I don't have to deal with the snooty waiters. It's pretty flexible with different jams, too. Orange Marmalade is my favorite, but the blackberry preserve has also been a hit. The original recipe from dolcidifranci.com uses apricot jam.
I'm showcasing the method I use most often, for predictable and consistent results. I hope this also becomes your new signature dessert for year-round entertaining!
Jam Tart - Crostata alla Confettura
180 - 350 grams of your favorite jam or preserves (Orange Marmalade, blackberry preserves, fig preserves)
flour for dusting the table/parchment paper
butter for the tart ring
500 g sifted all-purpose flour
300 g sweet butter, diced, then softened to room temperature
200 g confectioners sugar
80 g of eggs and or egg yolks (4 to 6 egg yolks, depending on the size of the eggs; in the video, I use 1 whole egg and one yolk, plus a little extra egg white)
5 g honey (optional)
½ teaspoon salt
Serve with ice cream, like: cookingcompaniontv.com/goatmilkicecream