Crostata di lamponi (Raspberry jam tart)

You don't need a trip to Italy to justify a piece of tart for breakfast – this recipe grants you full permission! Pair with an espresso or cappuccino for full effect.

Crostata di lamponi (Raspberry jam tart) Credit: Kitti Gould

• serves

  12

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Mid

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Brilliant Breakfast

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Ingredients

• 500 g unsalted butter, diced, at room temperature
• 2 vanilla beans, halved lengthways, seeds scraped
• 200 g icing sugar, sifted
• 1 tsp ground cinnamon
• 1 tsp salt
• 50 g egg yolk (about 3 yolks)
• 3 tbsp milk
• 240 g plain flour
• 330 g almond meal
• 150 g raspberry jam
• icing sugar, for dusting

Chilling time: 30 minutes

Instructions

1. Place the butter, vanilla beans seeds, icing sugar, cinnamon and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Beat for about 10 minutes or until the mixture is light and fluffy.
2. With the motor on low speed, add the egg yolks, one at a time, alternating with the milk and small amounts of flour. Once all the egg yolk, milk and flour have been added, add the almond meal in little amounts at a time. Divide the mixture between 2 piping bags, no nozzle required.
3. Grease a 25 cm round x 4 cm deep non-stick tart tin with removable base with butter, then dust with flour. Pipe the mixture into the tin, starting from the edges and making your way to the centre. It should be about 1.5 cm thick. Gently flatten the mix using the back of a spoon, then spread the jam leaving a 1 cm border around the edge.
4. Using the remaining mixture, pipe a thick lattice over the top of the jam. Refrigerate the crostata for 30 minutes.
5. Preheat the oven to 180˚C (fan – forced 160˚C). Bake the tart for 30 - 40 minutes or until cooked and light golden. Allow to cool before dusting with icing sugar, cutting and serving.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Brilliant Breakfast

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Watch The Full Episode Here

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