Recipe Tip: Crostata di Marmellata - Falstaff

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'.



    1. Step 1

      Mix 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.
    2. Step 2

      Remove from the bowl and shape the dough into two equal discs. Wrap each in cling film and refrigerate for around 30 minutes.
    3. Step 3

      Remove 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.
    4. Step 4

      Put 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.
    5. Step 5

      When 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.
    6. Step 6

      Preheat the oven to 190°C and bake the crostata for 20-25 minutes until golden brown.
    7. Step 7

      Raspberry Tartlets MasterChef Switzerland winner Sandra Girbal fills a homemade tartlet with pistachio mixture, vanilla cream, raspberries and meringue, then flambés it to finish. Raspberry
    8. Step 8

      Veiled Peasant Girl This dish of stewed apples and pears, breadcrumbs, spices and cream is one of Norway's best-loved traditional desserts (the name is the topic of various origin stories). This version is from Christl and Lisa Schauflinger of the Schauflinger Inn in Austria, and is one of the most popular desserts with their guests. Dessert
    9. Step 9

      Tiramisù from the St Regis in Venice This classic Italian dessert is based on a recipe from the luxury hotel on the Grand Canal. It serves a dozen, so it's the ideal party dessert! Dessert
    10. Step 10

      Apple Strudel with Vanilla Ice Cream and Pumpkin Seed Oil This classic Viennese dessert is served by chef Gerhard Fuchs in the Styrian style: with a drizzle of green-gold pumpkin-seed oil and a scoop of vanilla ice cream.
    11. Step 11

      Linzer Torte Linzer torte, named after the Austrian city of Linz, dates back to the 17th century. Lukas Nagl, chef at the Traunseehotels group, shares his recipe for this classic dessert. Dessert