Crostata with jam (Crostata di marmellata)

Category: Bakery products
Kitchen: italian
Crostata with jam (Crostata di marmellata)

Ingredients

Flour / s 300 g
Butter (cold) 130 g
Sugar (preferably fine crystalline) 100-110 g
Salt pinch
Egg yolk or egg 2 pcs
The water is cold) 2 tbsp. l.
Vanillin / vanilla sugar optional taste
Apricot jam, any jam (I have pineapple jam) 200-250 g

Cooking method

  • From flour, sugar, vanillin, a pinch of salt and pieces of cold butter, make butter crumbs in a convenient way, add yolks, cold water (if necessary) and knead the dough from which you can form a fairly dense bun. I make crumbs by hand - I grate frozen butter into flour with sugar and salt and put 1 whole egg +1/2 of the second (the rest goes to grease the top). The water in the original recipe is added as needed, but I always add water - without it I can't make a kolobok.
  • Remember that such a dough should not be in contact with the warmth of your hands for a long time, so you need to knead it quickly.
  • It is better to bake in a tart dish with a diameter of 26 - 28 cm. Grease the dish with butter (I use a non-stick grease) and sprinkle with flour.
  • We separate 1/3 of the dough, put it in a bag and put it in the refrigerator - we will need it later for the upper strips.
  • Roll the remaining 2/3 into a round layer approx. 5 mm. I rolled out covering the layer with polyethylene film.
  • Using a rolling pin, transfer the dough into the mold, gently spread it along the bottom and flush it along the side to level it, cutting off the excess and adding where necessary. Chop the base with a fork.
  • It remains to lay out the jam, roll the remaining dough into a layer and cut it into strips. We lay the stripes, forming a lattice. We wrap the edge of the dough from the sides to the center. Lubricate the top with the left egg. Can be baked without smearing.
  • Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)
  • We put in an oven preheated to 190 degrees for 20-25 minutes until browning. Do not rush to take out the finished krostat from the mold! It should cool completely, about 1 hour. Only after that we take out and cut into portions.
  • Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)Crostata with jam (Crostata di marmellata)

The dish is designed for

1 cake

Time for preparing:

baking 20-25 min

Cooking program:

Oven

Note

The site has crostats with apricots and cherries, but somehow it so happened that with a filling of fresh or frozen berries and fruits, I usually make biscuits, and I always bake crostata with jam. I highly recommend trying it, maybe you will like this option! Fast, simple and delicious! I saw the recipe once at Irina's - burro.salvia, for which many thanks to her!
Jam I have a homemade pineapple one, I already mentioned in a cookie recipe that I make it especially for fillings. I highly recommend to those who are not yet familiar with it - be sure to try to cook! Now is the right time! Often not quite ripe pineapples are sold at very attractive prices, and for this jam, unripe pineapples are what you need! Only the top skin is removed from them, and the pulp and middle are pushed through with a blender. The site has a recipe for this jam:
Crostata with jam (Crostata di marmellata)Homemade pineapple jam
(Tasha)

akvamarin171
I'm first! What a beauty! I wanted so sweet. Thank you. To bookmarks.
Yuliya K
Marinochka, thanks for your attention to the recipe!
Ne_lipa
Julia, a very beautiful pie, put herself on the list for cooking
I have a hundred and a half of everything in my bookmarks .... I slowly perform it, I hope to get to this crostat as soon as possible, the recipe seems to be not confusing, but for the winter period with jam - generally a song !!!
Yuliya K
Vika, thanks for stopping by! Yes, the recipe is very simple, try it!
Rituslya
Yulyashik, very nice cake!
And the mesh and in general is beyond praise! Miracle!
Yulyash, I probably never baked something like this, but tell me, please, what is the best dough here, shortbread?
A lovely sight!
Yulenka, thank you!
Yuliya K
Ritulya, thanks for stopping by! Yes, the dough here is shortbread, the pie is not high, like a biscuit, only the top is shaped differently!
lettohka ttt
The beauty! Yulichka, thank you!
Yuliya K
Natasha, thanks for your attention to the recipe !!
mamusi
Yuliya K, Julia, and I have a sea of ​​apricots dried in the freezer. They are not ice, but not dried apricots either ...
I shove in compotes, pies and so I eat! Can I grind it with a blender (podvary))) or not over? And will I create your crastata?
Well, we have no jam! Only Ice Jam.
Yuliya K
Ritual, after all ... Do you eat jam at all? Even apricot? And my husband loves him so much! And I'm more plum ...
Then you need to do something in between this and a crostat with apricots!
Crostata with jam (Crostata di marmellata)Crostata with apricots
(natapit)
mamusi
Quote: Yuliya K
Do you eat jam at all?

Would ... eat!
We love everyone. It's just that this year they didn't cook, but dried
Yuliya K
Quote: mamusi
Would ... eat!
Semyon Semyonitch !!
Quote: mamusi
They are not ice, but they are not dried apricots either.
Well, dried or sun-dried is great too! You can, yes, steam it or just warm it up in the microwave and punch it into the filling!
mamusi
Uh-huh! I will unsubscribe based on the results ...

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