Crostata Di Marmellata (Jam Crostata)

I like the contrast of deep blackberry preserves against the golden lattice of the baked crostata, but just about any type of good-quality preserves will make a lovely tart, so use your favorite. This recipe is adapted from The Glorious Soups and Stews of Italy (Chronicle Books, 2006).

Makes one 9-inch lattice-top crostata

1 batch pasta frolla, ready to roll out

1 1/2 cups blackberry or other fruit preserves

Confectioner's sugar for dusting

Whipped cream or vanilla ice cream for serving (optional)

Cut the dough disk into 2 portions, one slightly larger than the other. Rewrap the smaller portion and refrigerate. On a lightly floured surface, roll out the larger portion into an 11-inch round about 1/8 inch thick or slightly thicker. Carefully wrap the dough around the rolling pin and drape it over a 9-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off any excess dough. Put the lined tart pan in the refrigerator to chill for 30 minutes.

Heat the oven to 350 degrees.

Remove the tart pan from the refrigerator. Spoon the jam into the shell and smooth it with a spatula. Roll out the remaining dough portion into a 10-inch round about 1/8 inch thick or slightly thicker, and use a fluted pastry wheel to cut it into 3/4-inch-wide strips. Carefully place the strips over the filled tart in a lattice pattern, gently pressing the ends of the strips into the sides of the tart shell. Use the flat of your hand to gently cut off any excess dough.

Bake the crostata for about 40 minutes, or until the crust is golden. Remove from the oven and set it on a wire rack to cool to room temperature. Remove the rim of the tart pan and transfer the crostata to a decorative serving platter. Dust with confectioner's sugar before serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if you like.