Tangerine jam crostata

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Molino Soncini Cesare Cake Line Shortcrust Flour 500 gr
icing sugar200g
egg yolks4
butter250 gr
lemon juice15 drops

Ingredients for the filling/topping

for the jam: 800g tangerines, 400g sugar, water as needed


for the dough:
Place the sifted flour, a little salt and the butter (just removed from the fridge) cut into large pieces in your dough-maker, and work together until you have a floury ball. Place ona work surface, and add the sifted icing sugar. Spread the flour out well, and pour your lemon drops and yolks into the middle. Now start to work it together, first with a fork and then once the eggs have been absorbed, with your hands. Work until you have a compact dough, so as not to overheat it. Form into a loaf, press down slightly, and cover with cling-film - leave in the fridge for 30 minutes. Remove the cling-film, and use the rolling pin to soften the dough without heating it up. Roll it out to your desired thickness: 3-5 mm for a crostata base, 5mm for biscuits
For your tangerine jam: rinse your tangerines under running water, and place in a bowl. Cover with water, and cook on a very low flame for 45 minutes. Drain, place on a kitchen cloth, and leave to rest at room temperature for 2 hours. Now, peel the tangerines, and cut into quarters. Remove any pips, and whisk until you have a smooth paste. Place in a bowl with a little water and the sugar, and cook on a low flame for 50 minutes. Once it starts to thicken, transfer to glass jars and close properly. Turn the jars upside down for 15 minutes, and then leave the right-way up for a few days before using in cooking.
To finush your crostata:
Roll out your prepared dough, and place in a buttered and floured baking tray. Cover with your tangerine jam, and then strips of dough to create the classic crostata lattice. Bake at 180°C for 15 minutes.


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