Crostata with cantaloupe melon jelly

The crostata with cantaloupe melon jelly is a delicious variant of the traditional fruit tart, typical of Italian pastry. The cantaloupe jelly, or melon jelly, is a typical Sicilian preparation that is made with cantaloupe melon and has a soft and fresh consistency, perfect for summer. Here’s how to prepare it:

Ingredients

For the tart base:

• 300 g of 00 flour
• 150 g of cold butter, cubed
• 100 g of sugar
• 1 large egg
• 1 yolk
• Grated zest of 1 lemon
• A pinch of salt

For the cantaloupe jelly:

• 1 ripe cantaloupe melon
• 150 g of sugar
• 40 g of cornstarch (cornflour)
• Juice of 1 lemon
• A sprig of fresh mint (optional)
• As needed water

Preparation

For the tart base:

1. In a bowl, combine the flour with a pinch of salt and sugar.
2. Add the cubed cold butter and start to work the dough with your fingertips until you get a sandy mixture.
3. Make a well in the center and add the whole egg, yolk, and grated lemon zest.
4. Work the dough quickly to form a smooth ball. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
5. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart pan.
6. Prick the bottom with a fork and bake in a preheated oven at 180 °C for about 20-25 minutes or until golden. Let cool completely.

For the cantaloupe jelly:

1. Cut the melon in half, remove the seeds and scoop out the pulp.
2. Blend the melon pulp with an immersion blender until smooth.
3. Strain the melon juice through a sieve to remove any fibers or chunks, then measure the juice and add water to reach 500 ml of liquid.
4. Mix the cornstarch with sugar in a pot and gradually dilute with the melon juice, making sure not to form lumps.
5. Add the lemon juice and fresh mint, if you are using it.
6. Place the pot on the stove and slowly bring to a boil, stirring continuously until the mixture begins to thicken.
7. Once the mixture has reached the consistency of a thick cream, remove the mint and pour the melon jelly over the tart base.
8. Let cool to room temperature, then place in the refrigerator for at least 3-4 hours so that the jelly completely sets.

When the tart has set, you can serve it. For a lively touch, you can decorate with thin slices of melon or fresh mint leaves before serving.

Curiosity

Melon jelly is a traditional Sicilian preparation that in the past was made without the use of added starch, but thanks to the peculiar technique that involved the use of whey to thicken the melon juice. The evolution of the recipe has led to the use of starch to simplify and make the process more reliable.