Home » Pastries, cookies and sweets » Tarts » Jam tart/ Tarte à la confiture/Crostata di marmellata

Jam tart/ Tarte à la confiture/Crostata di marmellata

9+

11=

12-

Ingredients:

  • 200 g flour
  • 175 g icing sugar
  • 150 g butter
  • 200 g fresh ricotta
  • 7 g baking powder
  • vanilla
  • jam (~400 ml)

Cream butter with sugar, add ricotta and vanilla.

1

Add sifted flour with baking powder.

32

31

Wrap in plastic wrap and refrigerate 1 hour.

Roll the dough into a sheet.

For small tarts, cut with a cutter and cover the base and 2 cm in sides. Spoon jam and cover with a star.

4

5

7

For a big tart, roll 2/3 of dough into a rectangle to cover the baking sheet, 25x35cm.

Roll the rest 1/3 of dough, cut stripes and arrange them on top, over jam. (here with pineapple jam, apricot, strawberry, cherry and plums jam)

Bake according to their size, until golden, at 180° C.

Apricot jam:

7-

Pineapple jam:

33

34

36

Cherry jam:

8

9

10

11-

Plum jam:

12

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7 thoughts on “Jam tart/ Tarte à la confiture/Crostata di marmellata

  1. Foarte bine arata si imi place mult aluatul cu ricotta. O pun pe lista, de fapt si de drept am ceva ricotta in frigider, dar nu stiu daca-mi ajunge.

  2. Am comis-o, foarte buna! Maine sper sa reusesc sa fac si vreo doua poze.
    Imi place aluatul ca nu e crocant ca la o “crostata” clasica. Noapte buna!

    • Da, e chiar pufos aluatul asta. Imi place tare mult cum creste… la gust, consistenta, e perfect pentru mine si nu numai. Si copiii o adora.
      Am fost ieri in piata sa iau ricotta, ca am un borcan de gem de prune de care vreau sa scap, dar am ajuns tarziu. Sper sa reusesc maine sa iau.
      Ma bucur ca-ti place. Cu ce l-ai combinat? Oricum merge cu orice.
      Te pup, noapte buna. 🙂

  3. Pingback: Crostata con la confettura – Tarta cu dulceata/gem | Food Blogger Mania

  4. Am facut-o cu dulceata de pere si as vrea s-o repet, poate cu gem de caise sau de smochine si o sa pun un strat mai subtirel.
    Merci mult Paula!

    • Cu multa placere Any!
      Tot ce vezi in poze, exceptand monoportiile, sunt facute in tava de 25x37cm, foaie destul de subtire, ~3mm, dar creste foarte frumos la copt. Si pun deasupra 1/2 de borcan de 800 g gem/dulceata. Am incercat odata sa pun mai mult, ca-mi ramaneau 2-3 linguri in borcan, dar mi-a parut rau. Eu o mai fac si due/tre/quatro stagioni, in functie de ce-mi ramane prin borcane. Mereu e delicioasa. Aluatul asta se imbina perfect cu dulceata.

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