Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Pinch of sea salt
- 7 tablespoons unsalted butter, softened
- 2 egg yolks, at room temperature
- 1 cup bitter orange marmalade, such as Sicilian Orange Marmalade from San Giuliano
Special Equipment:
- 1 - 10-inch tart pan with removable bottom
Instructions
Preheat oven to 350°F. Line a 10-inch tart pan with parchment paper and set aside.
In a large bowl, combine the flour, sugar and the salt. Make a well in the center of the dry ingredients and add the butter and the egg yolks. Using your fingers, mix the wet ingredients together and slowly start mixing in the dry ingredients until the mixture begins to come together. Press the dough together and form it into a disk. This process should only take a couple minutes, be careful not to over mix. Wrap the dough in plastic wrap and refrigerate for 10 minutes up to an hour.
Remove the dough from the refrigerator and place onto a lightly floured surface and roll out into a rough circle about 12-inches in diameter. Carefully transfer the dough to the pre-lined tart pan pressing the dough to cover the bottom and sides of the pan. Don’t worry if the dough breaks a little, just patch them up with any extra dough (it's supposed to be a rustic after all). Spread the orange marmalade evenly over the bottom of the uncooked tart shell and bake on the middle rack of the oven for about 20 -25 minutes.
Take the crostata out of the oven and let cool completely at room temperature. Once the tart is cool, spread the hazelnut chocolate spread over the jam using a spoon or butter knife. Gently remove the crostata from the tart pan, discarding the parchment paper, and place on a serving platter. Serve on its own or top with a dollop of lightly sweetened whipped cream.