Thursday, 9 April 2015

Crostata



 
As far back as I can remember a
Crostata
was made for any Italian celebration in my home and most homes that, as a family we visited.
Crostata, a flaky crust that is crisper than pie dough but softer than a cookie,
in my opinion is the only dessert that
closely resembles the North American
fave, a pie!
 
Having travelled to Europe I never did quite see my favourite; an apple pie.
But in a pinch this is an elegant and sophisticated addition to any dessert table.
 
I have many recipes for the dough of crostata and this one takes the cake!
Sorry for the pun ;)
 
It's delicateness comes from the larger than usual amount of fat in the dough.
If you can put that aside this is really a delicate dessert that will get a lot of ooohs and aaahs
when you are serving it.
I have to thank Angela a wonderful lady in my
Older Adults Fitness class
for this recipe which I have reduced some of the fat for you, as I found it leaking out of the false bottom pan when baking.
 
For the pics I sliced it like pie but, truthfully
crostata is sliced like you would slice cookie bars.
 
My Crostata has homemade jam but you can use pie filling or any flavor of jam you'd like
 

Here's what you'll need:
 
 
Crostata:
 
3/4 lb butter, margarine or shortening, room temp
4 egg yolks
1/2 cup milk or dairy free beverage
3 cups sifted flour
1 cup of ground almonds
3/4 cup of sugar
1/2 tsp baking powder
zest of 1 lemon
2 tsp vanilla
jam
icing sugar
 

Beat in a mixer; butter, yolks and sugar until fluffy.
Add the milk, vanilla and zest, continue to mix.
Turn the mixer to low speed add
1/2 of the flour and all of the baking powder.
Stir to mix.
Continue to add the remaining ingredients.
Do not mix completely!
Drop the contents onto a cleaned, floured surface.
 
 Knead to form a ball.
 I did not get directions to refrigerate the dough but, you certainly can as this dough remains sticky at room temp.
So sticky that I added another cup of flour! and the recipe was still wonderful!!! Fool proof!!!
Refrigerated rolls with a rolling pin.
Do you like my Turquoise Crackle Nail polish?
 
Using your hands press 3/4 of the dough onto the bottom of a false bottom 12" pan.
*A smaller one will do but, you will have leftovers*


Push and form the dough up the sides of the pan.
 

 
 Take your time to make a nice edge at the top of the pan as this is your crusts edge.
 
Spread a jar of jam on the bottom of the dough to the edges.
 
 

Break a piece of remaining dough off and begin to roll the dough to form a log the width of the pan.
 
Begin to place strips across the crostata and press to the edges to break off.
*Refrigeration firms the dough, then you can actually roll with a rolling pin and cut with decorative cutting wheels*

Criss cross the strips attractively.
Place a finishing edge of dough around the dish.
Don't worry if it's not perfect.
It bakes beautifully and no one will notice.
 
Bake in a preheated 350 oven for 50 min or until the dough is golden.
Cool completely and sprinkle with icing sugar.
 
 
Enjoy with love!


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