Crostata Marmelatta

There is nothing as simple or satisfying as a marmalade-filled tart. Seasonal and light, the preserves are nestled in a flaky crust that melts your heart.

Makes 1, 8-inch tart

Ingredient List:

• ½ cup coconut sugar
• ⅓ cup extra virgin olive oil
• ¼ cup water
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 cups sprouted whole wheat or whole wheat pastry flour
• 1½ teaspoons baking powder
• 1 heaping cup apricot jam or any other jam

Step By Step Instructions:

Preheat the oven to 350°F or 180°C. Brush your tart pan (with a removable bottom) with oil, then dust it with flour.

To a mixing bowl, add sugar, oil, water, lemon zest, and vanilla extract. Stir well until the sugar and the oil are combine.

Combine flour and baking powder in a separate bowl, then add them to the wet ingredients. Mix until a soft dough forms. Compress the dough with your hands until all the pieces come together. Take ¾ of the pastry dough and transfer it onto the tart pan. Flatten the dough with your hands until it covers the pan’s bottom and sides. Prick the bottom and the sides with a fork to prevent bubbles from rising in the dough.

Fill the base with the jam, spreading it evenly.

Now you may either cut the remainder of the dough into strips and make a crisscross pattern or you can take the more rustic route and break the dough and crumble it on top of the jam, allowing it to peak through.

Bake on a baking rack (not a baking sheet) in the center of the oven at 350°F for 25 to 30 minutes, or until the crostata is golden brown.

Let cool down before removing from the tart pan. Slice and enjoy!