Apricot jam crostata

Ingredients:
  • 300 gr (10.58 oz)all purpose flour
  • 150 gr (5.29 oz) butter
  • 1 lemon zest
  • 130 gr (4.58 oz) caster sugar
  • a pinch of salt
  • 2 egg yolks
  • 800 gr (28.22 oz) apricot jam

farina 00 burro lemon zest  sugar  salt shaker  tuorli  marmellata albicocche

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Mix together all the flour, the salt and the butter until well mixed then add sugar, lemon zest and last egg yolks.

crostata butto e farina  crostata aggiungere zucchero

Knead together quickly to form a smooth ball of pastry. Wrap it in cling film and put it in a cool place to rest for 15 minutes.

crostata impasta  impasto crostata

Divide the dough into 2 sections, one larger than the other. Roll out the larger piece and preheat the oven to 190ºC/gas 5.
Butter and lightly flour a loose-based flan case. Line the flan case with the rolled-out pastry.

teglia imburrata crostata  crostata pasta stesa

Carefully spread the apricot jam over the middle of the pastry case.

versare marmellata su crostata

Now you have to roll out the smaller piece of pastry and cut into fine strips. Arrange the strips as a lattice over the jam.

tagliare strisce pasta frolla

Brush lightly with the egg yolk and bake for about 25 minutes until golden brown. Cool and serve.

crostata finale

Buon appetito!