Hello, I’m Clara. Today, we’re going to make crostata (italian preserve tart) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crostata (Italian Preserve Tart) Recipe
Crostata (Italian Preserve Tart) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Crostata (Italian Preserve Tart) is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook crostata (italian preserve tart) using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Crostata (Italian Preserve Tart):
- Make ready 120 grams ★Cake flour
- Prepare 30 grams ★Almond flour
- Take 40 grams ★Granulated sugar
- Make ready 60 grams Margarine (or butter)
- Get 20 grams Egg
- Make ready 200 grams Your choice of jam or marmalade
- Take Egg for the glaze (optional)
- Make ready 20 grams Egg
Steps to make Crostata (Italian Preserve Tart):
- Put all the ★ ingredients in a bowl, add the margarine and work the mixture with your hands until its texture resembles panko. Add the beaten egg and mix with a rubber spatula.
- When the dough has been roughly mixed, put it in a plastic bag, gather and press it together into one piece and let it sit in the refrigerator for about an hour.
- Cut open the plastic bag, place the dough on top of the bag, dust flour on the surface of the dough, cover with plastic wrap, then roll out to a thickness of 3 mm. Return the crust to the refrigerator for 30 minutes, leaving the plastic wrap on top.
- Remove the top layer of plastic wrap, place the tart pan on top of the crust and cut the crust slightly larger than the tart mold. Turn over the crust together with the plastic bag.
- With the plastic bag still covering the crust, line the tart mold with the dough. Roll a rolling pin over the top of the tart mold to neatly trim off the excess crust.
- Chill the leftover crust in the refrigerator. Fill the crust with as much jam as you like (adjust the amount of jam depending on its flavor and sweetness).
- Roll out the remaining crust and cut into 1-cm wide strips and place in a lattice over the jam. Fold the edges in, then place more crust along the edges, if there is any dough left over. Then brush the surface with the beaten egg.
- Bake in an oven preheated to180℃ for about 30 minutes. Reduce the oven temperature to 170℃ when the tart becomes golden brown. At the same time, place a sheet of aluminum foil on top to prevent it from burning and to bake it through well.
- The tart tends to be quite soft just out of the oven, so let it cool in the tart mold to prevent it from falling apart. Take it out of the mold and slice into portions once cooled down.
So that is going to wrap it up with this distinctive dish crostata (italian preserve tart) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
