Subj : St. Flavia 10
To   : All
From : Dave Drum
Date : Tue May 11 2021 21:09:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flavia's Cherry Jam Crostata
 Categories: Five, Pies, Fruits, Desserts
      Yield: 6 servings
 
      1    Recipe Italian sweet pastry
           - dough
     13 oz Jar cherry jam
           A-P flour for dusting the
           - board
           Powdered sugar to decorate
           - the crostata
 
  Remove the sweet pastry dough from the refrigerator and
  let it stand at room temperature for 30-45 minutes until
  it is pliable but still cool to the touch.
  
  Place the dough on a well-floured surface and press it
  gently to flatten the disk and make it more supple for
  rolling.
  
  Cut away 1/3 of the dough, re-wrap it in plastic wrap,
  and set it aside.
  
  Shape the larger piece of dough into a disk, flouring
  the board and the dough as necessary to keep it from
  sticking.
  
  Place a large piece of parchment paper on top of the
  dough and roll it out into a flat disk slightly larger
  than the diameter of the tart pan. The rolled out disk
  should be approximately 1/4" thick.
  
  Remove the parchment paper and loosely wrap the dough
  around the rolling pin. Gently unroll the dough over the
  tart pan and guide the dough into the tart pan so it
  settles in snugly. Do not press the dough into the pan.
  Use your fingertips to press away the overhanging dough
  off the edges of the tart pan.
  
  Place the tart pan in the refrigerator for 30 minutes to
  allow the dough to chill.
  
  Take the scraps of dough and add them to the smaller
  portion of dough and shape it into a disk.
  
  Roll out the remaining dough in the same manner as the
  dough for the tart shell. Use a sharp knife or a fluted
  pasta wheel cutter to cut 2" thick strips. Transfer the
  strips to a parchment-lined baking sheet and refrigerate
  them for 15-20 minutes.
  
  Set the oven @ 350ºF/175ºC.
  
  Once the tart shell has chilled, remove it from the
  refrigerator and dock the bottom with a fork.
  
  Cover the tart shell with a piece of parchment paper and
  weigh it down with pie weights. Place the tart pan on a
  parchment-lined baking sheet and blind-bake the tart
  shell for 15 minutes.
  
  After baking, carefully remove the pie weights and
  parchment paper and let the tart shell cool for 15
  minutes.
  
  While the tart shell cools, place all the fruit jam in a
  small saucepan and warm it over low heat, stirring often
  until it is smooth and pourable. Do not allow the jam to
  boil.
  
  Transfer the warmed jam to the cooled tart shell and
  gently spread it out to the edges using a small spatula.
  
  Remove the lattice strips from the refrigerator and
  place them over the jam-filled tart shell in a
  criss-cross pattern. Use your fingertips to press away
  the overhanging dough off the edges of the tart pan and
  press the ends of the lattice strips gently into the
  sides of the tart shell.
  
  Leaving the tart pan on the parchment-lined baking
  sheet, bake the crostata for 30-40 minutes or until the
  dough is golden brown and the jam is bubbling gently.
  
  Cool the crostata completely to room temperature and
  then carefully remove the fluted ring. The crostata can
  stay on the base of the tart pan and transferred to a
  large platter.
  
  Serve the crostata at room temperature with a dusting of
  powdered sugar.
  
  Author: Flavia Scalzitti
  
  RECIPE FROM: https://www.flaviasflavors.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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