Recipe Tip: Crostata di Marmellata - Falstaff
Top Recipe for 12 Persons by Letitia Clark. All ingredients and tips for getting it right. Wonderfully fruity: Letitia Clark's 'Crostata di marmellata' from the book 'La Vita è Dolce'.
- 500 gwheat flour type 00 (alternatively type 405)
- 150 gicing sugar
- 300 gbutter
- 1 pinch(es)salt
- 1whole egg plus 1 yolk
- grated zest of 1 lemon (organic)
- 280 gof your favourite jam
- 1whisked egg white (for brushing)
Step 1Mix the flour with powdered sugar, butter and salt in the food processor until the mixture resembles fine crumbs. Add the whole egg, egg yolk and lemon zest and pulse briefly until everything comes together to form a dough.
Step 2Remove from the bowl and shape the dough into two equal discs. Wrap each in cling film and refrigerate for around 30 minutes.
Step 3Remove from the refrigerator and roll out the pastry to a thickness of 3-4 mm, then use it to line a metal tart tin with a lifting base or a ceramic quiche tin. You can also simply press the dough into the tin. Cut off the excess dough and use it for a pastry lattice. Depending on the room temperature, the work surface and rolling pin should also be dusted with flour if the dough starts to become sticky.
Step 4Put the tart or quiche tin in the fridge, then roll out the excess dough on baking paper and cut into strips with a knife or a pastry wheel. Depending on how warm the dough gets, it should be placed in the fridge again in between.
Step 5When the base has cooled (after about 10 minutes), spread the jam over it. Lay the pastry strips on top in a lattice pattern and press down on the edge of the dough. Brush the strips with egg white, then place the dish back in the fridge to rest until the oven has preheated.
Step 6Preheat the oven to 190°C and bake the crostata for 20-25 minutes until golden brown.
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