I love desserts that are easy, delicious and look like I’ve spent way more time in the kitchen then I actually did. The Italian Fruit Tart, also known as a Crostata, is precisely one of those desserts. It consists of fresh pastry dough and your favorite fruit jam. That’s it. Nothing more, nothing less, unless of course you’d like to add a scoop of soy ice cream on the side. But the dessert has enough star quality on its own that it doesn’t need any embellishment.
I’ve used apricot jam in this recipe, but you could substitute any jam you like. I also like to make a pretty lattice design for the top of the tart. Lattice is not hard to do and there are lots of ways to do it: weave each strip, lay each strip across one way, then the other strips another way, or simply lay down the strips on top and twist them. There are no rules here; whatever works best for you will look best on the tart.
I love a homemade pastry crust, but let’s face it, there are some days when you need to cut corners. In a pinch, use Pillsbury Pie Crust. The only allergen it contains is wheat, but of course, always double check the label before using. You never know when these manufacturers change their ingredients. It’s happened to me before!
Have fun with this dessert and surprise your family this week with a treat that looks much fancier than it really is. Enjoy!
Dairy, Egg and Nut Free Italian Fruit Jam Tart
Yield: 8 servings
13/4 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup dairy-free margarine, chilled and cut into small pieces
2–4 tablespoons ice water
2 cups fruit jam (apricot, raspberry, strawberry, or blackberry)
2 tablespoons soy milk, for glaze
Combine the flour, sugar, and salt in a medium bowl. Cut the margarine into the flour using a pastry blender or your fingers. The mixture should be crumbly. Add ice water, 1 tablespoon at a time, to flour mixture until dough just comes together. Shape dough into a ball, and refrigerate for about 1 hour.
Divide dough into two disks, one slightly larger than the other. Roll out the larger disk to a 1/2-inch thickness. Transfer to a 9- inch tart pan that has been sprayed with dairy-free baking spray. Transfer tart pan and dough to refrigerator while you preheat the oven to 375ºF.
Remove tart dough from refrigerator, and spread the jam evenly over the prepared tart dough using an offset spatula. Roll out the remaining disk of dough, and cut the pastry into strips about 1/2 inch wide. Weave strips of dough into lattice design. Trim the edges with a paring knife, and brush pastry with soy milk. Bake about 30 minutes, or until the crust is a deep golden brown. Cool completely on a wire rack.
looks good, I have a good gluten free pie crust recipe I could try this with. Perhaps I’ll make the kids make it for me! LOL What fun they’d have doing it. We need more hours in our day.
ps. can you believe there was a birthday treat at school today in 5th grade and the teacher made no mention of it? What a jerk. I put a little blog post up about it, I was steaming. I emailed the teacher right away too (4:15 pm) and he has yet to get back to me.
What a great recipe, Kelly! I am going to have to try this in the next day or two.
This looks excellent. I am going to take this next week to dinner at my Mom’s house.
My husband is dying to know if your cookbook has a recipe for snickerdoodle cookies – his favorite.
Can you give me a specific list of products that are crackers or cookies (snacks) that I can have on had for my two year old grandaughter who has a soy alergy. She is used to getting a little bag with gold fish or vanilla wafers etc. in it when she comes to visit once a week while her mom has a day out. She loves getting it and now I have no idea what I can give her that can sub for that. I have the canned peaches, etc. but she wants her cookies. Help, can you give me any specific things that I can buy at the grocery store that are soy free and would be like a cookie or cracker? Thanks for any help you can give to me. I am desperate!!
Karen, I wish I could, but I am not as well versed in products that are good for soy allergies. Maybe somebody else could pop in and give some recommendations? In addition, I highly recommend you visit the links on the right side of my home page. There are tons of blogs, websites, etc. that are filled with great information, especially other allergies including soy. Good luck and keep me posted! And by the way, you are an awesome grandma for going the extra mile for your granddaughter!
Colette, let me know how the tart turns out using your gluten free pie crust, which I am sure it is fabulous. I am so upset to hear about the birthday celebration in the 5th grade…yet another example that needs to be documented to the principal, and especially superintendent. The more cases documented, the more it will show that the system they are relying on for treats is archaeic. Keep me posted…
So excited for you try it Liz! I don’t have snickerdoodles in the book coming out in October, BUT I do have a recipe that is this/close to perfect. I will post soon.
Can’t wait for the recipe Kelly.
Karen have you looked into Enjoy Life Foods. They are free of the top eight allergens including soy. The bigger chain grocery store near us carries them in their organic food section.
Check them out here: http://www.enjoylifefoods.com/our_foods/.
Love the Pilsbury pie crust tip! Of course, homemade is always better but this is pretty good and tasty, too.
right on jenny, sometimes fast and easy is a good substitute!
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