Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Crostata di Marmellata, or an Italian jam tart, is one of the most popular desserts in Italy, and everyone has his or her own version. Lisa prefers to make the crostata with a dark marmalade such as cherry or raspberry as it gives a richer texture, but any flavor you prefer is delicious!
Lisa’s Crostata di Marmellata Ingredients:
Sweet Pie Pastry (Pasta Frolla):
1 1/4 cup flour
1/4 teaspoon baking powder
Pinch of salt
1/3 cup sugar
1 stick and 1 tablespoon of butter, cold
1 egg yolk
2 cups of fruit jam (use any flavor of marmalade that you prefer, but it should be very good quality- Lisa loves Casa Giulia!)
Lisa’s Crostata di Marmellata Directions:
Combine flour, baking powder, salt and sugar. Make a well in the center of the flour mixture and add the sliced butter and egg yolk. Knead into soft dough, adding a few drops of ice water. Work ingredients together by hand or with a pastry blender. (This can be done in a mixer by simply placing all ingredients in a mixing bowl and mixing with a paddle on medium speed. You can use a KitchenAid mixer if you would like)
Separate pastry dough into two balls, one large and one small. Roll out the large ball of dough, and line a 9-9 1/2″ fluted, loose bottomed tart or quiche mold. Prick the dough with a fork. Chill the pastry, for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
Spoon the jam into the pastry. Roll out the remaining pastry and cut 4 thin strips with a pastry wheel. Arrange in a cross (lattice pattern) over the jam, sticking the ends in place with water. Bake for 30 minutes or until the pastry is golden.