Total Time: 1 hr 5 minutes
Active Time: 15 minutes
Makes: 1 (10-inch) tart, about 12 servings
Ingredients:
• 12 tablespoons unsalted butter (1½ sticks), at room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon pure almond extract
• ¼ teaspoon fine salt
• 1½ cups all-purpose flour
• ⅓ cup jam
• ⅓ cup sliced almonds
Method:
- Heat oven to 350°F (176°C) and arrange rack in middle. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very light and fluffy, about 3 minutes. Add vanilla extract, almond extract, and salt and mix just until smooth. Scrape down bowl, add flour, and mix on low speed until dough just comes together.
- Remove ½ cup of the dough and, using lightly-floured fingertips, press to about ½-to ¼-inch flat on a small plate. Cover with plastic wrap and place in freezer. Press remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan.
- Spread jam over the dough, leaving a one-inch border around the outside edge. Remove remaining dough from the freezer and crumble evenly over the jam. Sprinkle almonds evenly over the top.
- Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut crostata into 12 wedges and serve.
http://www.chow.com/recipes/11931-italian-jam-crostata