mini jam crostata

I first saw this recipe on Ivonne's blog, Cream Puffs in Venice, printed it out and set it aside to try at a later date. Well, I finally got the ingredients together and it is also finally cooler to be baking, so I decided to try it.

The fruit jam that I used was a mixed berry made by an Austrian company called D'arbo, which I found at an up-scale supermarket in the neighborhood.

I think it is also yuzu season here. Yuzu is a citron and sometimes looks like a wrinkly orange. I zested this and put it into my dough.

NOTES: I wasn't sure as to when to use the zest, so I put it into the dough. I also cut this recipe in half because there is only the two of us. This recipe is very easy. I split the dough in half and pressed it into two ramekins--one serving, being 1/2 a ramekin. Since I didn't have walnuts, I topped the crostata with macadamia nuts.

The lemony crust, with semi-sweet jam, matched with the mac nuts and was delicious with some Indonesian Java tea.