A crostata is the lazy man’s tart. You roll out the dough, put a filling in the middle and fold over the edges to form a partial crust. A jar of Low-Sugar White Peach Jam with Rosé makes the perfect filling.
Yields 8 servings
1 cup all purpose flour (4 ½ ounces)
½ cup unsalted butter, chilled (4 ounces)
1½ teaspoon sugar
1/8th teaspoon kosher salt
scant ¼ cup cold water
16 ounces (one pint) Low-Sugar White Peach Jam with Rosé
2) Mix the flour, ½ teaspoon sugar and salt in a bowl. Add half the butter. Using quick, light movements, work it in with your fingers until the texture resembles cornmeal. Work in the remaining butter, leaving pea-sized bits. Add most but not all of the ice water—you want just enough moisture to hold the dough together. Use the remaining water only if the dough won’t bind. Gather the dough into a ball and wrap it in plastic. Flatten it into a disk and refrigerate for an hour. Heat the oven to 375 degrees.
3) Roll out the dough in a 12” circle and dust it well with flour. Wrap the dough around the rolling pin and transfer it to a baking pan lined with parchment paper. Generously sprinkle the dough with more flour. Starting at the center and moving toward the edge, spread the jam in a thick layer, leaving a 2-inch outside margin. Fold the edges back towards the center. Sprinkle the remaining sugar over the crust.
4) Bake for 40 to 45 minutes until the crust is golden and the jam lightly caramelized. Cool on a rack and serve at room temperature with crème fraiche.