Crostata all’albicocca – Italian lattice jam tart

Star Wars PJ pajamas breakfast cartoon

For one reason or another the Rowes haven’t been short of sleepless nights recently… 

Crostata all’albicocca – Italian lattice jam tart

Italian breakfast colazione crostata apricot jam lattice tart

…so spare a thought for Salmon, who awoke to the joy of his new Trota-curated PJs, which he’d donned in the dark the previous evening…

But there’s a silver cloud to every lining. And despite this rude awakening, Salmon is in for a real breakfast treat this morning: a traditional Italian jam crostata! Non-natives are often surprised by our breakfasting, which typically involves some sort of sweet or pastry – a croissant, ciambella or, indeed, a crostata.

Simple to make and ever so satisfying. You will need: 125g butter (cold from the fridge), 250g flour 00 grade, 300g jam (we used classic apricot, but your choice), 1 egg lightly beaten, 80g icing sugar, the zest of half a lemon, pinch of salt, 2 tbsp milk, and icing sugar for sprinkling.

Put the flour and butter in a food processor and run the blades, add the sugar and run the blades again, finally the egg and the lemon zest. Whiz again until the dough starts coming together. Take out of the food processor, shape into a ball, flatten and wrap in cling film. Rest in the fridge for about an hour.

After the pastry has rested take about 2/3 and roll it quickly to a 7–8mm thickness; use it to line a tin (about 18cm Ø, or several mini-tartlet tins if you prefer) and trim the excess pastry. Prick the base with a fork and spread the jam evenly. Using the remaining 1/3 of the dough (plus any trimmings), roll out again to the same 7–8mm thickness and cut the thin strips needed to create that groovy lozenge/diamond pattern.

Gently brush the strips with a little milk. Bake on the lower level of the oven at 170°C for 50–60min until the pastry looks golden and beautiful (just like Trota). Sprinkle with icing sugar and serve a generous slice with a cappuccino (or a cup of tea if you prefer) for a delicious breakfast Italian-style.

So Salmon, don’t spoil the start of a lovely day – just pretend that you like it for now. Thank goodness he’s not removed the shop label…