Raspberry Crostata (Tart)

Growing up I remember always getting jam tarts and rolls as treats from my granny and grandmother.  This one here is in memory of my Nonna who passed away last year.  It is a tart I had in Rome in 2007 in a small trattoria near the spanish steps.  It was made with wild raspberry jam which was so rich and intense I was inspired to recreate this dish.  I hope you enjoy this dish from my Southern table !

3 cups – Plain Flour
2 tspoon – Baking Powder
3/4 cup – Caster Sugar
1 Egg – Large
125gm – butter melted
400gm Rasperry Jam

Pre heat the oven to 180c
Into a bowl add the flour, baking powder, sugar, pinch of salt, beaten egg and the butter.

Mix together until a dough forms.

Press 3/4 of the dough out into a 12 inch flan tin until a this crust forms across the bottom and up the side.

Trim the edges.

Place the jam into the unbaked pastry crust and spread out evenly.

As a side not, you can also add the zest of a lemon into the pastry crust and combine the jam with the juice of the lemon prior to this step to give the crostata and extra level of flavour.

Take the remaining dough and roll out into a thin sheet between 2 sheets of greas proof paper.

Cut into strips and lay across the top of the tart in a lattice work pattern.

Place into the pre heated oven and bake for roughly 20 minutes until golden.

Serve room temperature with double cream

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