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Crostata di Marmelata


(Jam Tart)


1 1/2 cup unbleached flour
3 tablespoon sugar
pinch of salt
1 egg, separated
1/2 cup plus 2 tablespoon margarine or butter chilled, in small pieces
2 tablespoon white wine
1 1/4 cups chunky jam like boysenberry, apricot, cherry or raspberry

On cold surface sift together the dry ingredients. Make well in center. Separate egg and reserve white. Add yolk and margarine into the well and mix ingredients with your fingers until all flour is incorporated. Add wine and a little ice water if necessary. Form dough into ball, wrap in plastic and refrigerate for one hour. Preheat oven to 400F. Cut 1/3 off of dough for lattice top and set aside. Roll rest of dough into 9 1/2 inch round and press into 9 inch shallow tart mold with removable bottom. Press sides and dot holes on bottom with fork. Bake 5 minutes, then spread jam over crust. Roll out remaining dough and cut 1/2 inch strips and create lattice top. Beat egg white and brush over lattice. Bake 20 minutes or until light brown. Cool.




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