A Whole Lotta Crostata

I love Jam. I swear preserves are one of the greatest achievements of mankind. There is just something awesome about fruit smeared over toast, croissant or crumpet. There is only one problem with this delicious innovation. Due to my slightly obsessive behavior, OK, forget the slightly... My refrigerator tends to accumulate an excessive amount of 'Jars du Jam'. When I can no longer open the door without a plethora of crashing glass, it is time to clean house. The fastest way I know to eliminate a mound of marmalade, is to bake Crostata.

Crostata is a delicious free form jam tart from Italy. Wonderfully simple, charmingly rustic and absolutely delicious. I'm crazy about them. (Much to the relief of my refrigerator) Thus is was, this evening, that I cleaned out the reminants of 5 Jams... On the list this evening was the last of what had been my frozen Meyer Lemon Curd as well as the disturbingly green Key Lime Curd from a couple months ago. These were closely followed by some Swedish Cranberry, Black Currant Jelly and Strawberry. I am now Jam free, which leaves plenty more room for any new and interesting preserves I... er, um... OK, maybe I will hold off ---- for just a little while.

Crostata

1 recipe Pâte Brisée
Jam, Marmalade, Jelly or Curd of your choosing
1 large egg or egg white ; well beaten (whole egg produced more golden color, white alone produces shine)
Sanding Sugar or Demerara sugar

First prepare the Pâte Brisée.
Once the dough can be gathered together, cut into eight pieces.

Roll each piece into a ball and wrap with plastic wrap; chill for 30 mintues.

Preheat oven to 400 degrees.
Remove 1 pasty ball and turn out onto a floured surface

Roll the dough to about 1/4 inch thickness. (it doesn't have to be a perfect circle, this is rustic)

Spread about 2-3 TB of Jam/Jelly/Marmalade/Curd in the center using an offset spatula; leaving a 1/2 to 3/4 inch boarder for folding.

Begin folding the edges over, allowing them to wrinkle as you are going.

Move to a parchment lined baking sheet (I use 2 spatulas)

Bake for 10 minutes.
Remove from oven and brush with egg or egg white.

Sprinkle the edge with Sanding or Demerara sugar.

Return to the oven for 12-15 minutes.
Move to a rack to cool completely, cause hot jam REALLY burns.


And there you have it...
Key Lime and Meyer Lemon Curd

Top left - Strawberry; Top right and Bottom left - Swedish Cranberry; Bottom right - Black Currant.

Mangia!!
~~

Cranberries... Beyond the sauce

It is the mad baking rush for those of us traveling for the Thanksgiving holiday. At some point I will get around to posting the Gingerbread cookie and House madness I have been going through the last couple of days. But for now, a Thanksgiving tradition.. Well at least since 2000.

Carameled Cranberry Pecan Tart 

6 oz Pecans, chopped
3/4 cup sugar - Divided
3/4 cup light corn syrup
2 TB unsalted butter
3 large eggs
1/4 tsp salt
1 tsp vanilla
6 oz fresh cranberries, chopped
1 baked (10-inch) Tart Shell - I use 1/2 batch of Pate Brisee but a Pilsbury ready-made will work too.

Preheat oven to 350°F.
Toast pecans in a shallow baking pan in middle of oven for 5 minutes.
Leave oven on.
In a 2-quart saucepan melt 1/2 cup sugar over low heat until it begins to melt.
Continue cooking, stirring occasionally with a fork, to assure even melting, until sugar is melted into a deep golden caramel.
Tilt pan and add corn syrup; please do this carefully as it will bubble and steam - The caramel will harden but don't worry, it melts again.
Cook over moderately low heat, stirring, until caramel is dissolved.
Remove caramel from flame and add butter, stirring until melted.
Let caramel sit to cool until it stops bubbling.
In a heat proof bowl, whisk eggs with salt, vanilla, and remaining 1/4 cup sugar.
Add caramel in a stream, whisking constantly.
Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly with caramel-y goodness.
Bake tart until filling is set, about 30 minutes.
Cool completely in pan on a rack before removing rim of pan.


Mangia!!
~~