Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
Yield: makes One 8" Tart
- 3 cups flour
- 3⁄4 cup sugar
- 1 tsp. baking powder
- 1 Tbsp. grated lemon zest
- 12 Tbsp. butter, melte
- 1 egg, lightly beaten
- 2 egg yolks, lightly beaten
- 1 cup blackberry or prune jam
- 1 Tbsp. lemon juice
- Sift together flour, sugar, and baking powder into a large bowl, add lemon zest, and stir to combine. Make a well in the center of the flour mixture and add butter and eggs to the well. Using 2 knives, work mixture into butter and eggs until dough resembles coarse meal. Turn dough out onto a lightly floured surface, lightly flour your hands, and knead just enough to make dough smooth. Press dough into a rough ball and flatten slightly to make a flat disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350º. Allow dough to sit at room temperature to soften slightly before rolling out onto a lightly floured surface to a 1⁄4"-thick round. Lay the bottom of a 10" or 11" false-bottom tart pan on top of dough. Using a small knife, cut around the edge, saving the scraps, then remove tart pan bottom and carefully transfer dough round to a parchment-lined cookie sheet. Gather dough scraps into a ball and roll out again on a lightly floured surface into a 1⁄4"-thick round. Cut eight 1⁄4"-wide strips, then, using the palms of your hands, gently roll each until edges are rounded. Discard remaining scraps.
- Combine jam and lemon juice in a small bowl, then spread over center of dough, leaving a 2" border around edge. Fold dough edge over to just meet edge of jam. Arrange dough strips on top of jam in a lattice pattern, trimming off any overhanging dough. Bake until golden, 35-40 minutes. Cool before serving.