This Fig Jam Italian Pie is my grandmother’s recipe. If you do not have fig jam, any kind could be used. The base for this pie / crostata is similar to Linzer torte ( usually made with raspberry jam ) and the final result is almost the same: perfect and simple dessert.
If you have a good, hundreds or thousands of time tested dough recipe, you are on the best way possible: whatever you make using it: winner it is.
This one is a shortcut: keep it !
It is really up to your taste and jars in the pantry to decide which filling to use. My favourite is fig jam, every season. I am crazy about figs. Totally. But you already know that.
What I would like you to do is to share my enthusiasm about this crostata di marmelata. Ciao a tutti !
Fig Jam Italian Pie
- Ingredients for the dough:
- 2 ½ cup flour + extra for the working surface
- 6 Tbsp sugar
- 8 Tbsp butter, unsalted, room temperature + extra for the pan
- 2 egg yolks
- Pinch of salt
- 1/2 tsp baking powder
- 4 Tbsp sour cream
- 1 Tbsp milk, optional
- Ingredients for the filling:
- 2 cups fig jam
- Icing sugar to sprinkle before serving
Using hands, form a dough on a working surface, using all the dough ingredients except milk.
If the dough is too firm, add milk to soften it.
Separate 1/3 of the dough quantity and roll 2/3 to fit into the baking pan to cover the bottom and the sides.
Roll 1/3 and cut the ribbons for the lattice top.
Preheat the oven to 180 C / 356 F.
Spread the fig jam on the dough and make a lattice pattern on the top.
Before you start baking, cut of the extra pieces of the dough on the edges, if any.
Bake for 25 minutes.
Sprinkle with icing sugar before serving.