This is an edited version of my recipe from my cookbook, Florentine (published by Hardie Grant Books), which is in turn inspired by two recipes straight out of Pellegrino Artusi's 1891 cookbook, Science in the Kitchen and the Art of Eating Well. <br /> <br />The jam recipe below is enough to make 500 grams of jam—you will only need half in this crostata but it's worth having an extra jar around. It's my favorite jam recipe ever. You can, of course, use other jam or store-bought jam to make this crostata in a pinch. This is excellent, as Artusi notes, done the same way with yellow-fleshed peaches. <br /> <br />Use large size eggs (55 to 60 grams) as opposed to extra-large or jumbo eggs.

Share: