Recipe / Rosalba’s crostata

Rosalba Velletri / Slow Food Perth 01 Aug 2007

Marmalade Crostata

250g plain flour
125g butter
125g sugar
1 egg yolk and 1 whole egg
Grated rind of 1 lemon
300g marmalade or favourite jam

Sift the flour into a bowl, mix in the sugar and form a well, add the egg yolk, the whole egg, the butter chopped and the lemon rind. Knead quickly to a dough. You can also place all the ingredients in a food processor with the blade attachment and mix to form a dough. Work it as little as possible and roll it into a ball. Wrap in plastic wrap and leave to rest in the fridge for at least 30 minutes.

Break off three quarters of the dough and roll it out thinly (about 1cm thick) on a floured board, line base and sides of a greased 24cm round loose-based flan tin. Roll out the remaining dough and cut into even strips. Spread the jam over top of the pastry and cover with the strips arranged in a lattice pattern. Bake in a moderate oven (180C) for about 30 minutes or until the pastry is golden.

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