I love beautiful tarts like this Jam Crostata I am showing you here today. A Crostata is an Italian type of baked pie or tart . . . but the pastry is very rich and almost cake-like. It contains baking powder, egg yolks and lotsa lotsa butter . . . which makes it very rich and crumbly.
You can fill them with all sorts . . . and you can have them in both savory and sweet variations. They usually have three layers . . . a base . . . a filling . . . and a topping.
I was recently sent a jar of Duerr's Rhubarb and Custard Homebaking Jam and I thought it would go perfectly in this Crostata that I baked. Launched on the 14th of April this is the first Duerr's Jam specifically designed to be baked with.
Making burnt bottoms and chewy tarts a thing of the past, the preserves, specially developed for domestic ovens, ensures jam retains its smooth and glossy consistency when heated. As a result you are guaranteed a moist jammy filling that does justice to your bake.
Perfect for tarts, roly poly and sponge puddings, the innovative bake-stable formula has been developed by renowned innovators Duerr’s – the UK’s oldest family owned jam company.
The fruit-packed jams are also ideal straight from the jar and the easy-to-spread texture provides a must-try filling for sponges and cakes, in addition to a lip smacking topping for toast. You can find them at Aldi shops.
Rhubarb and Custard is a real favourite flavour of boiled sweet (hard candy) over here in the UK. It's been one of the most popular ones for years and small wonder . . . rhubarb and custard is a flavour that can't be beat. With this jam you got the nice tanginess of the rhubarb with an underlying tone of vanilla custard. Simply fabulous. We quite loved it and I will have to pick up more of it as I am sure it would be just wonderful as a cake filling.
It went beautifully in this crostata . . . with it's rich and buttery base . . . and rich buttery topping. You use the same pastry as the base in this recipe . . . rolled out and cut into strips which are then laid out crosswise across the top of the jam filling.
The pastry is too delicate to weave as a lattice weave . . . but it worked beautifully this way. All you need on top is a light dusting of icing sugar. (confectioner's) We all really enjoy a nice crostata . . . especially when it is filled with delicious jam . . . I think you will too! (The pastry is really easy to make. You do it in the food processor.) To see my Apple Crostata you can check out the recipe here.
*Jam Crostata*Serves 8
Many thanks to Duerr's for sending me this lovely jam. I quite simply adore rhubarb anything!