Feed your appetite for cooking with Penguin’s expert authors
Nigella Lawson’s Apricot and Almond Crostata
Introduction from Nigella Lawson
The best way to describe crostata is to say that it’s like a giant jam tart, only instead of having to roll out pastry, you can make a dense sponge. This, anyway, is the homestyle crostata; shop-bought ones tend to involve the more labour-intensive pastry process, with a lattice-weave effect on top. I find that some ground almonds added to the mixture stop the sponge casing from being too dry; you cannot, of course, make too damp a batter, as it needs to be firm enough to hold its shape on baking – not too firm, however. Gratifyingly, it does still have a tender, marzipanny centre beneath the jam. Talking of which: once I’d added almonds, the apricot jam seemed an obvious pairing, but use any jam you please. I have a hankering after a filling of gleaming ruby blackcurrant jam: I think it would have a charming, but still majestic, queen of tarts look to it. Whatever jam you use, it’s important that it’s not too sweet. Failing that, there’s always the juice from the lemon, whose zest has given up its ultra-Italian aroma in the sponge, so squeeze some in if you want to sour it up. As with most sponges, this really should be eaten on the day it’s made.
Ingredients
Essential kit
You will need: 1 x 25cm fluted tart tin with loose base (measured from the fluted edges).
Method
Preheat the oven to 180°C/gas mark 4. Butter the tart tin, getting into all the crevices, or use a specially made baking spray.
Beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time, continuing to beat the mixture as you go, then beat in the lemon zest.
Mix together the flour, ground almonds, salt and baking powder and fold these dry ingredients into the mixture.
Pour or scrape the batter into the tart tin, and spread it with a silicone spatula to make an even layer, pushing the batter into the sides. Then, using a smaller metal spatula or the back of a spoon, make a shallow circular indentation in the middle of your batter – for the jam – leaving a thicker raised border about 3cm wide all around it.
Measure the jam into a bowl and whisk to make it looser, squeezing in some lemon juice now, if you want to offset the sweetness. Then spread the jam into the indentation in the middle of the tart base, leaving the raised edge clear all round.
Bake for 25–30 minutes, until the sponge round the edges is risen and golden-brown and firm to the touch and a cake tester comes out clean when inserted into the edge. Remove with care from the oven.
Let it cool in its tin on a wire rack for about 15 minutes or so, then very carefully ease the tart out of the fluted sides, still on its base. If you leave it to get too cold, it will be harder to get out of the tin. Do not even attempt to get it off the base.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.