Crostata di Confettura di Arance Amare (Bitter Orange Jam Tart)

Method

1. 1

   Mise en place and order of work

   Preheat the oven to 170°C / 340°F, conventional heat. Butter the tart ring lightly and place it on a tray lined with baking paper. Weigh every ingredient before starting; dice the butter small and keep it cold, but not rock-hard. Sift the flour and icing sugar separately. In a small bowl, combine the egg, yolk, vanilla, and lemon zest. Stir the confettura in its bowl until smooth and spreadable.

2. 2

   Make the pasta frolla

   Place the flour, icing sugar, and salt on the bench or in a wide bowl. Add the cold butter and rub it into the dry ingredients until the texture resembles fine damp sand with no visible large cubes. This sablage coats the flour with fat and limits gluten development, giving the tart its delicate, almost sandy bite. Add the egg mixture and bring the dough together with a scraper, pressing rather than kneading.

   As soon as the dough forms a homogeneous mass, stop. Flatten it into a disc about 2 cm / 0.8 in thick. Divide it into two portions: two-thirds for the base, one-third for the lattice. Wrap and refrigerate for 45 minutes.

3. 3

   Roll, line, and chill the shell

   Lightly flour the bench. Roll the larger piece to 3-4 mm / about 1/8 in thickness, turning it often so it remains even. Lift it over the tart ring and lower it without stretching. Press it gently into the base and inner edge, making sure the angle where bottom meets wall is fully defined. Trim the excess cleanly with a knife. Dock the base very lightly with the tip of a knife or fork. Refrigerate for 15 minutes.

4. 4

   Fill with the bitter orange confettura

   Spread the confettura in the chilled shell with an offset spatula into an even layer, about 5-6 mm / 1/4 in thick. Leave a 1 cm / 0.4 in clean border around the edge so the lattice can adhere directly to pastry. The filling should look glossy and level, not mounded.

5. 5

   Form the lattice

   Roll the remaining dough to the same thickness. Cut strips approximately 1.5 cm / 0.6 in wide. Lay half the strips across the tart in one direction, spaced evenly. Lay the remaining strips diagonally or in the opposite direction for a restrained, elegant lattice. Press each strip lightly onto the clean pastry border so it seals. Trim the ends flush. Chill the assembled tart for 10 minutes.

6. 6

   Bake

   Bake on the middle shelf for 32-38 minutes, rotating once after about 22 minutes. The tart is ready when the pastry is deeply golden, the edges are dry and set, and the confettura is softly bubbling but not flooding. Remove from the oven and leave in the ring for 20 minutes, then unmould carefully and cool completely on a rack.

7. 7

   Finish and serve

   Serve the crostata fully cooled, ideally after 2 hours of rest, when the confettura has reset and the pastry has stabilized. For a haute-cuisine presentation, cut neat wedges with a hot dry knife and plate each slice with a very small quenelle of lightly whipped crème fraîche, a few threads of orange zest, and nothing more. The tart should remain the principal gesture.