Milena’s crostata

Milena’s crostata

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

An easy pastry dessert for those afternoons when you want something sweet with your tea or coffee. Crostata is delicious fresh out of the oven with a generous dollop of double cream.

Ingredients

Quantity Ingredient
300g plain flour
3 free-range eggs
150g caster sugar
salt
50ml liqueur such as brandy or grappa
80g unsalted butter, softened
80-100ml full-cream milk
300g jam

Method

  1. Preheat the oven to 180°C. Line the base of a 23 cm flan (tart) tin with baking paper.
  2. Put the flour in the bowl of an electric mixer fitted with a whisk attachment. Add 2 of the eggs, one at a time, beating well after each addition. Add the sugar, salt, liqueur, butter and just enough milk to make a soft pastry.
  3. Roll the pastry out between two sheets of baking paper so it is about 5 mm thick. Use the pastry to line the base and side of the prepared tin, trimming the edges to fit.
  4. Fill the pastry case with jam. Roll out the remaining pastry and cut out strips. Place diagonally over the tart in one direction, then another to form a lattice pattern on top. Lightly beat the remaining egg and brush the pastry top.
  5. Bake the crostata for 35–40 minutes, until golden. Remove from the oven, allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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