EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Classic Italian Crostata

Crust

  • 236 g all purpose flour

  • 100 g granulated sugar

  • 1 teaspoon baking powder

  • 1 egg

  • 1 egg yolk

  • 125 g butter room temperature

Filling

  • 3/4 cup jam


Preheat oven to 180C, grease and flour 22 cm pie pan.


  1. Gently whisk together flour, sugar and baking powder, add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, then turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.

  2. Roll out the dough to 1/8" thickness. Transfer to prepared pie pan. Trim any extra dough. Prick the dough with the tongs of a fork, then fill the pastry shell with the jam. With the extra dough make strips to create a lattice finish.

  3. Brush top lightly with milk and bake in preheated oven at 180° for 25-30 minutes or until golden. Let cool before slicing.


Classic Italian Crostata


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