Crostate with Jam Filling
While touring through Italy, we found this Crostate everywhere - in homes, bakeries and supermarkets. It is used for breakfast or as a snack with coffee or tea. The traditional one seems to be made with apricot jam, but you can use any full-flavored jam of your choice. I’m sure the original fruit crostate was created with a thick, cooked fruit mixture in the summer when fruit is plentiful. But over the years, the use of store-bought jam has become commonplace. This recipe was taken off the back of a package of flour.
Mix together the flour, salt, butter and sugar with your hands until crumbly.
Roll into 2 balls and flatten them into disks.
Preheat oven to 375°F [180°C].
Roll out the chilled dough to fit a 9” [23 cm]tart pan.
Meanwhile, roll out the remaining dough to a similar thickness.
Return to the oven and bake for another 20 minutes or until the top is barely golden.
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