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Crostata: how to cook this extremely tasty Italian jam pie

Marco CervettiFood
Crostata: how to cook this extremely tasty Italian jam pie

Crostata is a shortcrust pastry pie with jam that is baked all over the world. The Italian version of this pie comes from Bologna.

Ingredients:

Flour - 600 g

Egg yolks - 6 pcs.

Apricot or quince jam - 250-300 g

Butter - 200 g

Sugar - 300 g

A pinch of salt.

How to cook:

Separate the yolks from the whites and mix the yolks with sugar with a whisk in a deep bowl until smooth. Pour flour and add a pinch of salt. Start mixing with your hand and add butter at room temperature. Mix everything until smooth.

Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 60 minutes.

After an hour, cut the dough in half, sprinkle flour on the table and start kneading the dough. Then take a baking parchment, place it on the dough, and use a rolling pin to gently roll the dough out to a thin layer.

Cut out the dough along the contour of the baking dish, put the parchment in the dish, and then add the dough. This will be the base of the pie.

Cut off the next piece of dough, roll it out into sausages and form the sides of the crostata (up to 2 cm in height).

Add jam. The more, the better.

Use the remaining dough to make strips 1-2 cm wide and braid them on top of the pie.

Put the crostata in the oven to bake at 180 C for 30 minutes. Let it cool slightly, transfer to a plate and serve.

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