Rosi’s Christmas Crostata Jam Recipe
Ingredients
- 350 grams Self-Raising Flour
- 130 grams caster sugar
- 130 grams unsalted butter, cut into small pieces
- 2 medium eggs
- Zest of 1 lemon
- 1 jar of jam (flavour of your choice)
This delicious Xmas Crostata Jam recipe has been sent to us by Rosi Ranieri (@rosistarts) – huge thanks to Rosi for sharing! An attention grabbing dish which is sure to impress on your table. Find out how and bake for yourself now!
Your Xmas Bakes Can Win You Prizes!
We’re asking everyone in our baking community to share your favourite Christmas baking recipes with us, for the chance to win some fantastic prizes. Submit yours before the 17th of December 2024. Find out more and enter your best festive bake here now!
- Baker: Rosi Ranieri
- IG: @rosistarts
- Makes: 8/10
- Prep time: 30 min
- Bake time: 40/45 min
- Flours used: Matthews Cotswold Self-Raising Flour
Christmas Crostata Jam Baking Method:
- Prepare the pan
- Butter the sides of a 10-inch (25 cm) flan pan with a removable base. Cut a circular piece of baking parchment to line the bottom.
- Make the pastry
- Place the flour, sugar, and butter in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Avoid over-processing.
- Add the eggs and lemon zest. Process for 30–40 seconds, or until the dough just comes together into a ball.
- Wrap the dough in cling film and refrigerate for at least 30 minutes or overnight.
- Preheat the oven
- Preheat the oven to 180°C (350°F).
- Roll out the dough
- Lightly flour your work surface and rolling pin.
- Unwrap the dough and set aside one-third for the topping.
- Roll out the remaining dough into a circle large enough to fit the prepared pan. Check frequently to ensure the dough isn't sticking, and keep the rolling pin floured.
- Assemble the base
- Roll the dough around the rolling pin, then carefully unroll it into the pan. Gently press the dough into the corners.
- Trim away any excess dough around the edges.
- Add the filling
- Spread your chosen jam evenly over the pastry base.
- Create the topping
- Combine the trimmed dough with the reserved dough and roll it out into a rectangle approximately 25 cm long and 10 cm wide.
- For a classic Italian crostata, cut about 10 strips from the dough. Arrange them in a lattice pattern across the top of the jam, 5 strips in each direction. Reroll the dough if needed.
- For a festive variation, use cookie cutters to create shapes from the dough. Paint the shapes with food colouring, if desired, and arrange them over the lattice.
- Seal and bake
- Press the edges of the dough to seal the lattice strips, and trim any excess.
- Bake the crostata for 40–45 minutes, or until the pastry is golden and the jam is bubbling.
- Cool and serve
- Allow the crostata to cool completely before serving.
← Older Post Newer Post →
