Pasta Frolla (Italian Sweet Shortcrust Pastry):
- 1 ¼ cups (140g) confectioners’ sugar, sifted
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 6 Tbsp (76g) extra-virgin olive oil
- zest of 1 lemon
- pinch of kosher salt
- 1 tsp baking powder
- 2 1/3 cups (280g) all-purpose flour
- 1 cup + 2 Tbsp (380g) Marchesi di San Giuliano Organic Sicilian Orange Marmalade
- In a large bowl, whisk together confectioners’ sugar, egg, egg yolk, olive oil, lemon zest, and salt.
- Add baking powder and ½ cup (60g) flour, mixing with a spatula until incorporated. Gradually add more flour, eventually ditching the spatula to mix with your hands.
- Once the dough starts to come together, tip dough out onto clean work surface. Continue to gradually add the rest of the flour, working it in with your hands.
- Wrap dough in cling film, then press into a patty shape. Place wrapped dough in fridge for 30 minutes.
- Heat oven to 340°F. Lightly grease a 9" tart pan with olive oil. (We recommend using a tart pan with a removable bottom.)
- After your dough has rested and chilled, flour your work surface and rolling pin. Retrieve dough from fridge, place on work surface, and sprinkle top with a little bit of flour.
- Begin gently rolling out the dough into a circle, making sure to pick up and rotate the dough every few rolls.
- Once your dough is roughly 1/8- to ¼-inch thick, gently place dough into your tart pan. Delicately press dough into bottom and up sides of pan. Using a paring knife, trim excess dough from edges. Dock bottom of crust all over with a fork.
- Combine remaining dough and press into a patty shape. Set aside for just a moment.
- Spread marmalade over bottom of tart, smoothing it with an offset spatula or the back of a spoon.
- Flour your work surface and rolling pin again, if necessary. Roll out remaining dough until it’s roughly 1/8-inch to ¼-inch thick. Using a pastry wheel or sharp knife, cut long strips that are ¾" (2cm) wide.
- Arrange 5 or 6 strips over marmalade, trimming ends as necessary. Arrange another 5 or 6 strips over the first layer to create a lattice design. Gently press ends of strips into sides of crust to connect ‘em.
NOTE #1: From our research, it appears that most crostata alla marmellata use this more simplified lattice design, but feel free to do a woven lattice, if you like.
NOTE #2: You will most likely end up with a little bit of extra dough. We recommend making little hand tarts filled with marmalade and/or Noccioliva.
- Bake for 35–40 minutes or until lattice is light golden brown.
- Place pan on wire rack and allow to cool completely before cutting. Prior to serving, sprinkle with confectioners’ sugar.
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