No jam making in this kitchen over the weekend as I was feeling quite lazy after having treated myself to a couple of hours at a day spa. So rather than stand over a pot of fruit and sugar for any length of time, I decided to cheat and grab a jar of Maggie Beer jam instead.

I think the only difficult thing about making this crostata was deciding what jam to use. I kid you not, there I was at my local green grocer at a complete stand still with a jar of burnt fig jam in one hand and a jar of raspberry and pomegranate jam in the other. The was a dear little old Italian lady over by the pasta section observing my confused state as I was deliberating which one to choose. I'm sure she thought I was completely nuts.




Raspberry and Pomegranate Crostata

Ingredients

Shortcrust pastry

115g of unsalted butter
1/3 cup castor sugar
1 organic egg yolk
½ tsp vanilla extract
185g plain flour, sifted

For the filling

100g unsalted butter
100g caster sugar
1 organic egg
1 cups of almond meal
1 tbsp organic plain flour
50mls Frangelico

For the topping

285g Raspberry & Pomegranate Jam
Egg wash
Cinnamon sugar


Method

1. Preheat the oven to 180C/350F/Gas mark 4.  Place flour, sugar and butter in the Magimix or food processor and process for 10-15 seconds or until mixture resembles fine breadcrumbs. Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.

2. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm. Line a 28cm x 18cm rectangle shaped tart tin with pastry and trim the edges. Set the remaining pastry aside for pastry strips. Blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.

3. Meanwhile blend the butter, sugar, eggs, almond meal, flour and Frangelico in the food processor until smooth. Spoon the almond mixture into the tart case and then spread the raspberry and pomegranate jam evenly over the almond mixture.  Cut pastry strips with the remaining pastry and lay them across the top of the crostata. The lattice can be as elaborate or as simple as you like. Finish by brushing the lattice with the egg wash and sprinkle with some cinnamon sugar.

4. Bake for 30-40 minutes or until just golden and firm to touch. When the crostata has cooled, lightly dust with some icing sugar and serve with a rather generous blob of crème fraîche.