About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart.
I learned it from Judy Witts Francini, an American who teaches cooking classes that capture the simple home cooking of Tuscany. The first tart we made — technically a crostata — was filled with fig jam, but these simple pastries made from butter, sugar and flour really can be filled with anything.
This is one of those treasured recipes where the sum is greater than the parts! The list of ingredients is short and basic. For that first tart I made, the secret was a beautiful jar of homemade fig jam scented with lemon zest and almonds. I was incredulous that something so easy to make could taste so good. The crust is so wonderful, a cross between pie dough and a sugar cookie.
When I came home, I was obsessed with making the tart. I start by creaming the butter and sugar as if I am making a cake. I like to add orange blossom water to the dough, but you can use vanilla or almond extract.