All these years as an expat, I’ve missed Thanksgiving at home with extended family, but especially in the early years, it was all good. We didn’t have aunts and uncles, grandparents and cousins around, but we had each other. Creating our own traditions together, celebrating as a small nuclear family, bonded us perhaps more tightly than we would have been in different circumstances. Indeed, moving to new countries without friends or even familiar faces, we had only each other to rely on for entertainment or comfort. At least until friends were made. Making a home out of each new house in each new place was how I made sure my girls felt safe but the truth is, that's also what kept me sane.
We’ve only lived in one foreign country where Thanksgiving was a school holiday for our girls and that’s just because in Singapore they attended the Singapore American School. We hardly knew what to do with ourselves! We were used to celebrating our own Thanksgiving on the Saturday after the actual holiday and suddenly Thursday was open. Well, for the girls anyway. It was still a normal work day for their father. Ah, well.
This year we’ve decided to do something completely different. Our girls are celebrating Thanksgiving with friends and family in the States, but as you read this, my husband and I are probably soaking up the sun and sea view in the Seychelles. It’s just a few hours’ flight from Dubai and since we can’t have a family Thanksgiving, we might as well make the best of it! Meanwhile, I leave you with this lovely crostata, which is just a fancy Italian way of saying tart.
This recipe is adapted from one on Real Simple.
Ingredients
For the dough:
2 1/3 cups or 290g flour, plus extra for rolling out dough
1/2 cup or 100g sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup or 170g unsalted butter
2 large egg yolks
Ice water – 4 tablespoons to start then maybe 2 more
For the filling:
3 1/2 oz or 100g dark chocolate
1 1/2 cups or 450g orange marmalade
Method
In a large bowl, combine the flour, sugar, baking powder, and 1/4 teaspoon salt.
Cut the cold butter into cubes and add them to the flour. Use a pastry blender to cut the butter into the flour until you have crumbles.
Add the egg yolks and 4 tablespoon of cold water. Mix it up lightly with a fork.
Add one or two more tablespoons of cold water, mixing again until the dough just comes together. (I did take photos of these steps for you but they were blurry. Perhaps due to excess flour on the camera. Poor Canon. Unfortunately my furry helper is useless at taking photos for me.)
Form the dough into a disk. Cover with cling film and refrigerate for at least 15 minutes.
Meanwhile preheat your oven to 375°F or 190°C and line a cookie sheet with baking parchment or a silicone liner.
Chop the chocolate into small pieces.
Roll 2/3 of the dough out into a circle of about 14 in or 36cm on the parchment paper or silicone mat.
Roll the remaining dough out to the same thickness as the bottom crust and slice it into strips.
Carefully fold the sides up and over the crisscross and up to the marmalade, patting the folds down gently to seal.
Use the blade of a knife to scrape up the crumbs of chocolate from the cutting board and sprinkle these over the warm crostata.
Allow the crostata to cool completely on a wire rack before attempting to move or cut it. You will see that it's still a bit jiggly until it's cold and the chocolate has set once more.
Once cool, cut in slices and serve. This goes really well with vanilla ice cream or unsweetened whipped cream.
Enjoy!
This dark chocolate orange crostata is my contribution to this month's Friday Pie Day, the brilliant creation of Heather from All Roads Lead to the Kitchen. (Formerly girlichef.)
For more information and recipes, please check out her #FridayPieDay page!
