The grape preserve is more tart than apricot, and more complex. There is a slight tannic quality from the grape skins that cuts through the richness of the butter pastry in a way a sweeter jam does not.
This is a standard Italian frolla, made with cold butter rather than oil. It takes longer to chill and handle, but the result is flakier, more tender, and slices cleanly when the tart is fully cold.
Bake it the night before. The flavors settle and the lattice crisps up by the next morning. Serve at room temperature with nothing alongside it.
Set servings and units first. You can change them anytime.
Working quickly, combine 7 oz of cold butter (cut into cubes) with 1 cup of sugar. Work briefly until crumbly. Do not overwork.
Add 3 eggs and mix to combine.
Add a pinch of salt, the zest of 1 lemon, 3.5 tbsp cold milk, and 4 cups flour sifted with 1 tsp baking powder. Mix until the dough just comes together with no streaks of butter visible.
Form into a ball, wrap tightly in cling film, and refrigerate for at least 1 hour.
Preheat the oven to 350°F.
On a lightly floured surface, roll three quarters of the dough to about 1/4 in thickness.
Butter and flour a 9 in tart pan. Line with the rolled dough. Trim the overhang and prick the base all over with a fork.
Spoon 1 3/4 cups of Gusta grape preserve into the shell and spread evenly.
Roll the remaining quarter of dough to the same thickness. Cut into strips with a fluted pastry wheel.
Arrange the strips in a lattice pattern over the preserve.
Bake for 30 minutes until the pastry is golden. Cool completely before unmolding and slicing.
You made Crostata all'Uva. Time to eat.
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Cold butter the whole way through is not a suggestion. Warm butter produces a greasy, tough pastry that slumps in the pan. If the dough softens while you are rolling it, return it to the fridge for 10 minutes before continuing. The tart slices cleanly only when fully cold.
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Six Italian regions. Nothing reformulated. Imported direct.
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