Citrus Crostada

The urge to make a tart with some sort of creamy filling and a tart topping hit me recently.

I was looking to make, and probably still will make, a strawberry tart with a pastry filling (what is that delicious pudding like filling called? It's not pudding). But this citrus crostada from Giada De Laurentiis, via a Food network blog post by Marisa from Food in Jars caught my eye.

One reason I wanted to make this crostada was that in my short jamming career I haven't made marmalade or citrus jam. I've always been intrigued by it since citrus is in season now and it looks pretty, but store bought marmalade usually languishes in my fridge, so I was hesitant to make something I didn't think I was going to finish. This recipe gave me the chance to make a small amount of jam and use it up quickly if I didn't think I could finish a whole pint. (I doubled the recipe, because if it was going to make me 2+ hours to make, I might as well make twice as much.)

 

After carefully segmenting and cooking down the citrus jam (the day before), the recipe came together easily - the whole thing was probably as time intensive as that apple pie, but the results were much more interesting and satisfying.

I will say that my feelings on marmalade remain the same, nice, but not something I need to make a lot of. I think it has something to do with the "cooked" flavor of the citrus, or the still remaining slight bitter tang.

If, when!, I make this again I'll probably try a lemon or orange curb as a topping. these would also be very good a mini tarts.