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14 August 2013

Cherry Jam Tart (Crostata di Ciliegie)

This is the ONLY crostata I eat. Crostata or jam tart is everywhere in Italy and everyone eats it. You can find it in restaurant menus, in everyone's kitchens, in parties, in the bars, everywhere! It's one of the easiest desserts to make (if you are not making the dough yourself) and it's also one of the most-loved desserts in Italy. It's just a matter of preference on which kind of fruit jam you are using on the crostata.

The fruit jams that are commonly used in the crostate are apricots, peaches, nectarines, plums, berries & cherries. They are usually a tad sweeter than my limit so I am a closet non-fan of the crostate or jam tarts. It's hard to say that you don't like crostate in Italy because people tend to look at you like you sprouted two heads suddenly. But I found out that the cherry jam's sweetness diminishes when baked in the crostata up to the point of tasting even better with a very slight hint of burnt edge (No I haven't burned any tart yet, thank God!)

It's a good thing that the cherry version is becoming more obtainable nowadays so I also get to enjoy the crostata with everyone. You can make the jam and shortcrust pastry from scratch but with the fast-paced days we have, it's normal to make a crostata with store-bought jams and shortcrust pastry. 

You can access my recipe if you click on this link at She Knows. Aside from my blog, I also create recipes there. If you click on this link, you will also see the other recipes that I have created in their site. Thanks for reading!