Lidia's Italy at Home #5

Page 16

Cherry Jam Tart Crostata con marmellata di ciliegie Baking with children is like a hands-on art project in the kitchen. Here, children can help sift ingredients and get their hands in the bowl to mix. Use fun cookie cutters for the dough cutouts on top—flowers or hearts or animals, whatever appeals to the young ones in your family. Cherry jam is kid friendly, but you can use any jam that you like.

Yield Serves 8 or more

Recipe For the dough, stir together the flour, sugar, baking powder, and salt in a large mixing bowl. Drop in the butter and toss to coat in the flour. Use the tips of your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Whisk the egg yolks, water, and vanilla together and drizzle over the flour mixture. Toss quickly to form a rough, shaggy dough, adding a little more water if it is still too dry and crumbly. Turn the dough out onto a floured surface and knead a few times just to bring the dough together. Form into a flat rectangle, wrap in

Ingredients for the dough 3 cups all purpose flour, plus more for rolling the dough ½ cup sugar 1 teaspoon baking powder ¼ teaspoon kosher salt 2 sticks (1 cup) cold unsalted butter, cut into small pieces 2 large egg yolks, chilled ½ cup ice water, or as needed 1 teaspoon vanilla extract

Ingredients for the filling 2 cups chunky cherry jam 1 cup chopped pitted Bing cherries 1 large egg, beaten Sugar, for sprinkling

plastic, and chill 1 hour (or up to 1 day). (You can also make the dough in a food processor.) Preheat the oven to 400 degrees F. Cut off two thirds of the dough and roll into a 12-by-16-inch rectangle. Fit the dough into a 10-by-15-inch rimmed baking sheet, folding the dough over the sides and trimming it flush to the edge of the pan. Combine the jam and cherries in a medium bowl and toss to combine. Spread evenly in the bottom crust. Fold the edges of the bottom crust over to form a border. Roll the remaining piece of dough to a ¼-inch thickness on your floured work surface. Use a variety of small cookie cutters to cut out shapes and lay over top of the filling, leaving spaces in between. Brush the edges and shapes with the beaten egg and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 30 to 40 minutes. Let cool on a rack before cutting into squares to serve.

14

LIDIA'S ITALY AT HOME.indd 14

02/07/21 18:34


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Articles inside

Peach and Plum Bread Lasagna

2min
pages 120-121

Quick Tiramisù Cups

1min
page 122

Raw and Cooked Salad

2min
pages 112-113

Zucchini in Scapece

1min
pages 114-115

Italian “Baked” Beans

2min
pages 108-111

Bricked Chicken

3min
pages 116-119

Spicy Potato Salad

1min
pages 106-107

Skillet Meatloaves

1min
pages 104-105

Macaroni and Cheese

3min
pages 100-103

Fregola Salad

1min
pages 98-99

Rigatoni alla Norma

1min
pages 96-97

Campanelle with Raw Heirloom Tomato Sauce

1min
pages 94-95

Grapefruit–Vermouth Spritz

0
page 90

Peach–Basil Sgroppino

2min
pages 91-93

Strawberry Gelato

2min
pages 85-87

Rum Punch

0
pages 88-89

Grilled Lamb Skewers

1min
page 84

Florentine-Style Steak

1min
pages 58-59

Panzerotti

2min
pages 72-73

Spaghetti with Clams

1min
page 74

Crispy Baked Tomatoes

8min
pages 60-71

Panelle Sandwiches

2min
pages 82-83

Braised Broccoli Rabe with Burrata

2min
pages 75-77

Grilled Swordfish Rollatini

3min
pages 78-81

Caponata

3min
pages 54-57

Tomato-Garlic Bread

2min
pages 50-53

Pizzelle

2min
pages 37-39

Grilled Pork Chops with Plum and Red Onion Mostarda

3min
pages 42-45

Mixed Bean, Caper, and Basil Salad

1min
page 47

Campari IPA Cocktail

0
page 46

Clambake Italian-Style

1min
pages 48-49

Barley Salad with Chicken and Giardiniera

1min
pages 40-41

Chilled Corn and Yellow Tomato Soup

1min
pages 30-31

Cherry Jam Tart

16min
pages 16-29

Trenette with Pesto Genoa-Style

1min
page 15

Spicy Cornish Hens with Salsa Verde

2min
pages 34-35

Panzanella

1min
page 12

Savoy Cabbage and Bell Pepper Slaw

0
page 36

Shrimp and Melon Salad

1min
pages 32-33

Zucchini and Corn Fritters

3min
pages 13-14
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