Amy's Favorite...Tart!

2 ¾ C. All-Purpose Flour

½ C. Sugar

1 ½ tsp. Baking Powder

½ tsp. Salt

Grated Zest of 1 Lemon

¾ C. Chilled Unsalted Butter, Cut into Bits

1 Whole Egg, Plus 1 Egg Yolk

1 tsp. Vanilla Extract

2 C. Blackberry Jam

Confectioners’ Sugar

To make the pastry, in a large bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender or a fork, work in the butter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg, egg yolk, and vanilla. Pour over the dry ingredients and stir just until the liquid is incorporated. If the mixture seems dry, add a teaspoon or so of cold water, just enough to bring the dough together. Divide the dough into 2 disks, one slightly larger than the other. Wrap the disks separately in plastic wrap and refrigerate for at least 30 minutes or for up to overnight.

Position a rack in the lower third of an oven and preheat to 350˚ F.

Place the larger dough disk between 2 sheets of plastic wrap and roll out into a 12-inch round. Transfer to a 10-inch tart pan with a removable bottom, pressing it smoothly against the bottom and sides. Trim the edges, leaving a ½ –inch overhang. Fold the overhang over against the inside of the rim of the pan. 

Spread the jam evenly in the pastry shell.

Roll out the remaining dough disk between 2 sheets of plastic wrap into a 10-inch round. Using a pastry wheel, cut the dough into strips ½ inch wide. Arrange half of the strips across the top of the tart, spacing them about 1 inch apart. Give the pan a quarter turn and place the remaining dough strips across the top, again spaced 1 inch apart, to form a lattice pattern. If the strips break, simply patch them together. Press the ends of the strips against the sides of the tart shell to seal.

Bake until the pastry is golden brown, about 55 minutes. Transfer to a wire rack to cool for 10 minutes. Remove the pan rim and let the tart cool completely.

Dust with confectioners’ sugar. 

Scicolone, Michele, Savoring Italy, Oxmoor House, Crostata di Marmellata: Jam Tart, p. 232-233.