Wholewheat Jam Crostata

This recipe guides you through creating a classic Italian crostata featuring a wholesome wholewheat pastry crust and your favorite jam filling. The combination of flours provides a tender yet sturdy base, while the simple process ensures a satisfying homemade dessert.

A traditional crostata recipe utilizing a blend of wholewheat and cake flours for a subtly nutty and tender pastry, filled with jam and topped with a decorative lattice. Baked until golden, it's a comforting dessert or snack.

Ingredients

125 g wholewheat flour
125 g cake flour
125 g butter, chilled and cubed
90 g granulated unrefined cane sugar
1 whole medium egg
1 yolks
zest of 1/2 large lemon (organic, not waxed, if possible)
seed of 1/2 vanilla bean (or 1 tsp pure vanilla extract)
pinch of salt
your favorite jam or marmalade (about 250 g for one 20 Æ cm tarte)

Ingredient Notes

wholewheat flour and cake flour: The combination of these flours creates a balanced texture, offering the robustness of wholewheat with the tenderness of cake flour. Do not substitute with all-purpose flour without adjusting liquid if the dough feels too dry.
butter, chilled and cubed: Keeping the butter very cold and in small cubes is essential for creating a crumbly mixture that will yield a flaky pastry. Warm butter will result in a tough, dense crust.
granulated unrefined cane sugar: Unrefined cane sugar offers a delicate sweetness. Regular granulated sugar can be used as a direct substitute if preferred.
whole medium egg and yolks: The yolk adds richness and tenderness, while the whole egg binds the dough. Ensure they are cold before mixing.
zest of 1/2 large lemon: Use organic, unwaxed lemons if possible, as the zest is incorporated directly into the dough for a bright, aromatic flavor.
seed of 1/2 vanilla bean (or 1 tsp pure vanilla extract): Vanilla bean seeds provide a more intense flavor, but high-quality vanilla extract is a convenient and effective alternative.
your favorite jam or marmalade: Approximately 250g is needed for a 20cm tart. Choose a jam with a good consistency that isn't too runny, as it can make the bottom crust soggy.

Instructions

Prepare the Pastry Dough In a medium mixing bowl, combine the wholewheat flour and cake flour. Add the chilled, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs and no visible pieces of butter remain. Stir in the granulated sugar and lemon zest. In a separate small bowl, lightly beat the whole egg and egg yolk with a pinch of salt and the vanilla seeds or extract. Pour the beaten egg mixture into the flour-butter mixture. Use a knife or your fingers to gently mix until the pastry just comes together to form a ball. Avoid overworking the dough.
Chill the Dough Wrap the dough ball tightly in plastic film and refrigerate for at least 1 hour, or preferably for one day. This chilling period is crucial for the dough to firm up and for the gluten to relax.
Preheat Oven and Prepare Pan Preheat your oven to 180°C (350°F). Lightly butter and flour a 20 cm (8-inch) round tart pan.
Roll Out Dough and Assemble Base Remove the chilled dough from the refrigerator. On a lightly floured counter, rapidly work about two-thirds of the dough to soften it slightly, then roll it out to a thickness of approximately 5 mm (1/4 inch). Carefully transfer the rolled pastry into the prepared tart pan, gently pressing it into the bottom and up the sides. Trim any excess pastry from the edges. For a sturdier crust, roll the excess pastry into a thin rope and press it around the inside edge of the tart pan to create a thicker border. Prick the base of the pastry with a fork multiple times.
Fill and Create Lattice Evenly spread your chosen jam or marmalade over the pricked pastry base. Roll out the remaining one-third of the dough to the same 5 mm thickness. Cut the rolled dough into strips, about 1 cm (1/2 inch) wide. Arrange these strips over the jam filling to create a lattice pattern.
Bake the Crostata Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown on top and the jam is bubbling slightly.
Cool and Serve Allow the crostata to cool completely in the pan on a wire rack before attempting to transfer it to a serving plate. The pastry is very fragile when hot and can break easily if moved too soon.

Tips for Success

Keep all pastry ingredients, especially the butter and eggs, as cold as possible during preparation. This prevents the butter from melting too quickly and helps create a flaky crust.
Avoid overworking the dough. Mix only until the ingredients are just combined and the dough forms a ball to prevent a tough pastry.
Ensure the dough is adequately chilled (at least 1 hour) before rolling. This makes it easier to handle and reduces shrinkage during baking.
When transferring the rolled dough to the tart pan, roll it loosely around your rolling pin and unroll it over the pan to prevent tearing.
Allow the crostata to cool completely in its pan before serving. The crust is delicate when warm and needs time to set.

Common Mistakes

Using warm butter or eggs, which can lead to a greasy, tough crust.
Overworking the dough, resulting in excess gluten development and a less tender pastry.
Not chilling the dough sufficiently, making it difficult to roll and prone to shrinking.
Removing the crostata from the pan while it's still hot, which can cause it to break apart.
Using a jam that is too thin or watery, potentially making the bottom crust soggy.

Substitutions

Pure vanilla extract can be used instead of vanilla bean seeds (1 tsp per 1/2 bean).
Any firm fruit preserve can be used as a filling.
Regular granulated sugar can replace unrefined cane sugar.

Variations

Infuse the dough with a pinch of ground cinnamon or cardamom for a warm spice note.
Experiment with different lattice patterns, such as braided strips or cut-out shapes, for visual appeal.
Add a thin layer of finely ground nuts (like almonds or hazelnuts) to the base before the jam for added texture and flavor.

Serving Suggestions

Serve plain as a delightful tea-time treat or dessert.
Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy with a cup of coffee or a glass of dessert wine.

Storage

Store leftover crostata at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.

Reheating

To reheat, place slices in a preheated oven at 150°C (300°F) for 5-10 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.

Frequently Asked Questions

Why is it important to keep the butter and other ingredients cold?

Cold ingredients, especially butter, are crucial for creating a flaky pastry. When cold butter pieces melt during baking, they release steam, creating pockets that result in a light, tender, and flaky crust. Warm butter would fully incorporate into the flour, leading to a dense, tough texture.

Can I use a food processor to make the dough?

Yes, a food processor can be used to make the dough. Pulse the flours and cold butter until crumbly, then add sugar and zest, pulsing briefly. Finally, add the egg mixture and pulse just until the dough comes together. This method helps keep ingredients cold and prevents overworking.

What if my dough is too sticky or too dry?

If the dough is too sticky, add a tiny bit more cake flour (1/2 tsp at a time) until it's manageable. If it's too dry and crumbly, add a few drops of ice-cold water (1/2 tsp at a time) until it just comes together. Be careful not to add too much liquid.

Why make a thicker border for the tart?

A thicker border provides additional structural integrity to the crostata, helping to contain the jam filling and preventing the edges from becoming too thin or brittle during baking.

Final Notes

This Wholewheat Jam Crostata offers a delightful homemade dessert experience. Following these steps will result in a beautifully balanced pastry with a comforting jam filling, perfect for sharing.

Recipe research inspired by: kitcheninthesand.blogspot.com

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