Crostata is something that was always on the kitchen bench growing up.
Amazing for breakfast, coffee, tea or dessert.
You can fill it with your favourite jam, marmalade alongside with nuts or… Nutella!
Here is the recipe for the base of this tart.
INGREDIENTS (serve a 22cm tart tray)
215 g flour 00
110 g cold butter
3 egg yolks
85 g icing sugar
METHOD
Place in bowl the flour and the cold butter. With your hands mix the 2 ingredients until they are all combined.
Place the egg yolks and the icing sugar into the mix and start work it until a smooth dough.
Wrap it in clean wrap and let it rest for 30 minutes in fridge.
After 30 minutes you can start work the dough.
Place it between 2 sheets of baking paper and, with a rolling pin, roll out the dough until is half centimetre thick.
Grease and dust with flour the tart tray evenly (this will prevent the tart from sticking to the tray), and place the pastry sheet into the tart mould.
Cut the excess and keep them aside.
Puncture the tart base with a fork and pour your favourite filling into the tart evenly.
With the excess dough you can roll it out once again (with the same thickness of the tart base), and cut 1 cm wide ribbons.
Place them on top of the tart first on one way then to the other to form a rhombus pattern.
Cook in preheat over, on static mode, at 160º for 40 minutes.
Once cooked, let it cool off and serve.
Davide
Click the link below for the printable recipe
Comments