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How to make it: Manuela Di Meo's crostata di visciole recipe

This version of a beloved Italian classic is filled with wild cherry jam

By Manuela Di Meo
Published 17 Aug 2018, 19:00 BST, Updated 14 Jul 2021, 16:53 BST
How to make it: Manuela Di Meo’s crostata di visciole recipe
Photograph by Susan Wright

Serves: 8
Takes: 1 hr
10 mins, plus 1 hr resting

300g plain flour
150g cold unsalted butter, plus extra for greasing
100g caster sugar
grated zest of 1 small unwaxed lemon
3 eggs
500g sour cherry jam

1 Sift the flour into a large bowl. Dice the butter and add to the bowl. Working quickly, rub the butter into the flour until the mix resembles fine breadcrumbs. Add the sugar, lemon zest and a pinch of salt, and mix everything together.
2 Beat 2 eggs, add to the flour and butter mixture, then bring it together to form a smooth dough. Wrap it in cling film and let it rest in the fridge for 1 hr.
3 Preheat the oven to 180°C, fan 160°C, gas 4 and grease a 24cm tart tin. Put a baking tray in the oven to heat up.
4 On a flour-dusted work surface, roll two-thirds of the dough into a round just larger than the tin. Lift the pastry into the tin and press it gently into the corners. Trim off any excess.
5 Prick the base with a fork. Pour over the jam and smooth out with a knife to cover. Roll out the remaining pastry, cut it into strips, then criss-cross them over the tart. Beat the remaining egg and brush the egg wash over the strips.
6 Put the tin on the preheated baking tray and bake for 45–50 mins, until the pastry is golden and the jam bubbling gently at the edges but set in the middle. Serve hot, warm or cold.

Read the feature about Manuela's dining family traditions here.

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