Putting a Jamaican twist on yet another Italian classic :) Crostata is an Italian jam tart. We're in the middle of mango season in Jamaica and drowning in so many mangoes that even after eating some and giving the rest away, we still always have.
This is just 1 of 3 mango recipes you can make this mango season. Here are two more:
Mango Jam (makes approx. 16 oz)
2 cups (450 g) mango pulp, or 3 medium ripe mangoes (*see Notes)
3/4 cup (150 g) sugar (**see Notes)
juice and pith of 1 lime (***see Notes)
Crust (for 22 cm/9" pie dish)
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/3 cup (65 g) sugar
1/4 cup + 1 tsp (65 ml) sunflower oil, or any neutral oil
1/4 cup + 1 tsp (65 ml) water
Add the mango pulp, sugar, lime juice to a pot. Add the pith of the lime as well. Cook on medium heat for 15 minutes, stirring constantly so that nothing sticks to the bottom.
To check that the jam has thickened, put a small amount on a plate, and tilt it. If it doesn’t run, its ready. If it does, cook for a longer.
Remove the lime pith and let the jam cool for the crostata.
Whisk together the flour, baking powder and salt in a bowl. In a separate bowl, mix together the sugar, oil, water. Make a well in the center of the dry ingredients and add the wet ingredients. Combine until a smooth dough forms, then let it rest for 10 minutes. (If the mixture is too dry, add an additional teaspoon of water. If it's too wet, add another teaspoon of flour. You may have measured the ingredients inaccurately)
Preheat your oven to 350 F (180 C). Cut off 1/3 of the pastry and set aside. Roll the rest of pastry into a 3mm thick round shape and place inside a 22 cm (9") greased pie dish, pressing it into all the corners. Cut away any overhanging dough, then using a fork, prick holes into the bottom. Fill the crust with 6 heaped tablespoons of mango jam (or any other jam) and spread evenly.
Roll out the pastry you set aside on a well floured surface and cut 2 cm strips. Lay the strips of pastry across the top of the crostata to form a lattice. Ensure to pinch the ends of the strips into the edges of the crust. (****see Notes)
Finally, sprinkle a little sugar over the top and bake for 35-40 minutes or until lightly golden.
Allow the crostata to cool before cutting. The crust will be fragile straight out of the oven. Serve and enjoy!
NOTES *It's important that you choose a variety of mango that is not stringy, otherwise, the recipe will not work well. I used Jamaican Julie mangoes. They have a melt-in-your-mouth texture.
**Sugar helps to thicken the jam. Depending on how sweet your mangoes are and how sweet you like your jam, you can increase or decrease the amount of sugar. Just bear in mind that using less sugar will result in a more runny jam.
***Lime contains a substance called pectin, which along with sugar and heat, thickening jams.
****Don't waste the remaining pastry. Cut out biscuits, add chocolate chips or make mini tarts with the remaining mango jam. Get creative!