Tanya Bartolini traded finance and accounting for motherhood and a new career path in cooking. She founded The Everyday Cook Network website and Facebook page as a forum for lovers of food and cooking to come together and share their love and their recipes without long lists of ingredients and difficult to follow methods.
Tanya is also working on her first cook book, Blending The Cultures, which will bring together both her Australian and Italian cultures. It tells her family history interwoven with mouth watering recipes. Blending The Cultures is available on Amazon from late October 2013.
Oh my, how I love crostata di marmellata. I have been known to eat it for breakfast! The glorious jam-filled pastry is just divine with a good coffee or tea.
I have very fond memories of eating this at my Zia Angela’s place in Italy. Homemade pastry filled with homemade fig jam: so perfect that it looked as if it had come straight from a professional kitchen.
My version is simple. Yes, it involves pastry making but you can buy the jam from supermarkets.
Thank you Italy for introducing me to such a wonderful pastry delight! – Tanya Bartolini
Crostata di marmellata
2½ cups 00 flour
½ cup caster sugar
1 teaspoon baking powder
½ cup butter, softened
2 egg yolks
1 cup raspberry jam
Let’s start cooking
Sift flour, sugar and baking powder into a large mixing bowl. Make a well in the centre and add softened butter and eggs. Using two butter knives and a cutting action, mix the wet ingredients into the dry ingredients. (It is better to use knives as hands release to much heat into the dough.) Continue blending with a cutting action until your mixture resembles coarse meal or large breadcrumbs.
Tip the dough mixture onto a floured work surface and knead for 2 to 3 minutes. Form the dough into a ball, flatten slightly and then wrap in cling film. Refrigerate for 1 hour.
Preheat a fan-forced oven to 180o Celsius.
Roll the dough on a floured work surface, forming a rough rectangle about 1cm thick.
Keep some of the dough aside to create the lattice work decoration on the top of the crostata.
Using your fingers, pinch the sides of the dough to create an edge. This will hold the jam in place. Cover the dough’s base with jam.
With the extra dough, roll out flat (about 1cm thick) and cut strips. Place the strips, one at a time, to create a lattice work effect on top of the crostata.
Bake in oven for about 20 minutes, until the pastry is a lovely golden brown colour. Allow to cool.