Jam Crostata
5 comments
Appears in Cook's Illustrated January/February 2007
When it comes to simplicity, no one beats the Italians. A jam crostata looks elegant but comes together easily—that is, if you have the right recipe.
WHY THIS RECIPE WORKS
Since the jam filling is minimal in this jam crostata recipe, the pastry is all-important. American pie dough isn’t sweet or tender enough, so we created a soft, almost biscuitlike dough and took care not to overwork it by starting it in th...