Kumquat Crostata di Marmellata

Rating: 51

Prep Time: 2 hours, 30 minutes

Cook Time: 50 minutes

Total Time: 3 hours, 40 minutes

Number of servings: 8

Per Serving 538 calories

Fat 16 g

Carbs 94 g

Protein 5 g

8

Ingredients

• Pastry Ingredients:
• 2/3 cup butter, at room temperature
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• Grated zest of 1 orange
• 1 pinch of salt
• 1 2/3 cups all purpose flour
• Filling Ingredients:
• 2 cups jam
• ¾ cup quartered kumquats
• Topping Ingredients:
• ¼ cup apricot jam
• 2 teaspoons lemon juice
• 2 teaspoons water

Instructions

1. Using the paddle attachment of an electric mixer, beat butter and sugar until creamy.
2. Add egg, vanilla extract and lemon zest. Beat until thoroughly combined.
3. Add salt and flour. Mix until thoroughly combined.
4. Wrap in plastic wrap and refrigerate for 1 hour.
5. Separate 2/3 of the dough and leave the rest in the refrigerator.
6. On a well floured board, roll out the dough into a circle slightly larger than your pie plate. Sprinkle flour on top as you roll out the dough to prevent sticking. Make sure you have a dough scraper near by to help you transfer the dough to the pie plate. Refrigerate for 1 hour to prevent shrinkage while baking.
7. In a small bowl, combine jam and kumquats. Stir to combine.
8. Preheat oven to 350 F.
9. Price the pastry with a fork all over. Place a piece of parchment paper over the pastry. Fill with dried beans or pie weights. Bake for 30 minutes, until crust is set. Remove from oven and raise oven temperature to 400 F.
10. As soon as it is cool enough to handle, remove beans.
11. Fill pie with jam filling.
12. On a well floured board, roll out remaining 1/3 of dough and cut into strips. Place in a lattice pattern over the pie. Bake for 20 minutes.
13. In a small saucepan, combine topping ingredients of jam, lemon juice and water. Cook until jam melts.
14. Brush the top with jam glaze. Chill completely before slicing and serving.