Crostata della nonna

0 0
Crostata della nonna

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
300 g Flour '00' type
150 g Sugar
100 g Butter
1 Egg
1 Egg yolk
1 teaspoon Baking powder
1 pinch Salt
1 jar Jam your favourite jam

Nutritional information

307
Kcal

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Ingredients

Directions

Share

Marmalade tart is the quintessential Crostata della nonna. Each grandmother had her own recipe and each grandchild said that theirs was the best.

This recipe is Crostata della nonna, and it will taste even better if you prepare it with a jam made by you. Now to the recipe and as always, if you liked the recipe, remember to leave a comment!

(Visited 9 times, 1 visits today)

Steps

1
Done

Mix the flour together with the baking powder, sugar and salt in a large bowl. Then add the soft butter, either in small pieces or grated, and knead with your fingertips until you have a sandy mixture.

Make a hollow in the center of the mixture and proceed by adding the egg and yolk. Knead everything until you get a soft but not sticky dough.

Take the shortcrust pastry, form it into a ball and wrap it in food-grade cling film. Let it rest in the refrigerator for at least half an hour. After the time has passed, take it back and set aside a third of it.

2
Done

Roll out the remaining two-thirds on baking paper until you have a disk that is not too thin (3/4 mm thick) and about 30 cm in diameter. Lift it off with all the paper and lay it in a round baking pan 24 cm in diameter and 3 cm in edge. Line the edges well, eventually making the dough overhang outside the pan.

Trim the excess dough from the edge of the pan and add it to the dough set aside earlier. Prick the base of the tart with a fork and spread the jam evenly over the pastry disk.

Roll out the remaining shortcrust pastry and cut strips about 2 cm wide with a plain or notched pastry cutter. Use these shortcrust pastry strips to finish the outer edge of the tart and to form the classic center grating.

Bake the jam tart in a ventilated oven for 30 minutes at 180 °C (356 °F). Once it is golden brown on the surface, take it out of the oven and let it cool before removing it from the pan.

3
Done

Tips

- If you want a crumblier tart, remove 50 grams of 00 flour from the given amounts and add 30 grams of cornstarch, reduce the sugar to 100 grams and increase the amount of butter by 20 grams. Add the cornstarch together with the flour and sugar at the beginning of the process.

- For a more fragrant pastry, you can add the grated zest of half a lemon, a pinch of vanilla seeds, plus a tablespoon of Marsala wine during the mixing process.

Eatsitaly

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Polpette al forno
previous
Polpette al forno
Italian Octopus Salad
next
Italian Octopus Salad
Polpette al forno
previous
Polpette al forno
Italian Octopus Salad
next
Italian Octopus Salad

Add Your Comment