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Fruit Preserve Crostata

The tart is a typical dry Italian dessert but can be eaten at any moment of the day: at the end of a meal with a good dessert wine or at breakfast with a glass of milk, even at tea time. A fruit tart is one of those things that can never be missing at home. It is easy to prepare and is really tasty. In this case, we have chosen to make the pastry with extra virgin olive oil, to make the tart lighter and less fattening.



  • 300g "00" flour
  • 100g extra virgin olive oil
  • 100g granulated sugar
  • 2 medium eggs
  • 1 tea spoon of baking powder
  • 1 pinch of fine salt
  • 1 jar of organic fruit preserve

    To prepare the fruit preserve tart, you can choose whether you prefer a simple bowl or a tablet of wood. I prefer the first because it gives me the freedom to move better.  Put in the flour making a hole in the centre for the eggs and then the sugar, starting to mix the two ingredients together without including the flour for now. When it is smooth, we can add the extra virgin olive oil, the salt and then the baking powder. Then we can add the flour from the edges, little by little.

    Now we can start to kneed the dough with the back of our hands, treating it delicately. When the pastry is ready, we can shape is into a circle and put it into the fridge for at least 30 minutes. Take the dough out of the refrigerator and cut off 3/4, which you can leave aside to later make the top of the tart.

    Roll out the remaining dough to a thickness of about half a centimeter and place into a baking pan, which has been previously greased with butter.

    Paying attention to also hit the edges. A this point we can choose our favorite organic marmalade or jam from our selection and cover the top of the pastry, adding the amount we would like. Take the left over pastry and cut into strips to place on the top of the preserve in a criss-cross manner.

    I'd say that a slice of our "crostata" can be enjoyed with a glass of malvasia.

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