A zesty and citrusy crostata. Perfect to take advantage of the citrus season.
INGREDIENTS (serve a 22cm tart tray)
215 g flour 00
110 g cold butter
3 egg yolks
85 g icing sugar
1 jar good-quality orange marmalade
1 orange, thinly sliced
METHOD
Place in a 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 to work it until a smooth dough.
Wrap it in a clean wrap and let it rest for 30 minutes in the 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 a 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.
Fill the tart with the marmalade and top it with the orange slices (try to cover the whole tart).
Cook in preheated oven at 160º C for 40 minutes.
Once cooked, let it cool off and serve.
Davide
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