Crostata with apricot confiture
No picture (yet).
Same old, same old.
Sunday my mother decided she'd had enough of the open jar of apricot jam that had been sitting in the fridge for a week and demanded I find a suitable, interesting crostata recipe.
Now, whoever among you knows about the crostata knows that it can be delicious or "meh", rich or poor, with peculiar ingredients or as plain as it goes, but "interesting" isn't among the adjectives it aspires to. Add my laziness at searching through several recipe books & folders and you get a reconfigured basic pie crust.
Ingredients:
10 tablespoons white flour
3-4 tablespoons whole wheat flour
5 tablespoons sugar
1 egg
100 g cold butter
1 pinch salt
1 pkg. baking powder
zest of 1 or 1& 1/2 lemon
vanilla
ca. 150 g apricot confiture (or whatever jam lies neglected in your fridge)
powder sugar
Mix flour, baking powder, sugar, salt, vanilla. Work in butter. Add egg and grated (or finely chopped, if you like to find bits) zest.Work dough until it keeps together - ev. add very little fluid (milk or water). Form dough into a ball and put in fridge for 1/2 hour.
Grease & flour a 24 cm pie baking form (or not: silicon ones don't need any). Pre-heat oven at 200°.
Take dough from fridge, roll out 4/5 of it on floured surface to ca. 28 cm. Transfer into pie form. Fill with jam, keeping 1 teaspoon.
Roll out the remaining dough in a stripe, cut this stripe in thinner ones that you'll use to form a grille-like decoration over the pie.
Put in oven for 35-40 minutes.
10-15 minutes before completion, mix remaining jam with water and paint the crust with it.
After cooling, powder with sugar.
WARNING: extremely crumbly when warm.
Alternative: add a layer of fresh or canned peach/apricot halves over the layer of jam. Ensure that the fruit isn't dripping juice. If you want to use apples, either slice thinly or practice deep incisions with a fork.
This entry was originally posted at http://feuer-flammenlos.dreamwidth.org/4021.html. Please comment there using OpenID.
Same old, same old.
Sunday my mother decided she'd had enough of the open jar of apricot jam that had been sitting in the fridge for a week and demanded I find a suitable, interesting crostata recipe.
Now, whoever among you knows about the crostata knows that it can be delicious or "meh", rich or poor, with peculiar ingredients or as plain as it goes, but "interesting" isn't among the adjectives it aspires to. Add my laziness at searching through several recipe books & folders and you get a reconfigured basic pie crust.
Ingredients:
10 tablespoons white flour
3-4 tablespoons whole wheat flour
5 tablespoons sugar
1 egg
100 g cold butter
1 pinch salt
1 pkg. baking powder
zest of 1 or 1& 1/2 lemon
vanilla
ca. 150 g apricot confiture (or whatever jam lies neglected in your fridge)
powder sugar
Mix flour, baking powder, sugar, salt, vanilla. Work in butter. Add egg and grated (or finely chopped, if you like to find bits) zest.Work dough until it keeps together - ev. add very little fluid (milk or water). Form dough into a ball and put in fridge for 1/2 hour.
Grease & flour a 24 cm pie baking form (or not: silicon ones don't need any). Pre-heat oven at 200°.
Take dough from fridge, roll out 4/5 of it on floured surface to ca. 28 cm. Transfer into pie form. Fill with jam, keeping 1 teaspoon.
Roll out the remaining dough in a stripe, cut this stripe in thinner ones that you'll use to form a grille-like decoration over the pie.
Put in oven for 35-40 minutes.
10-15 minutes before completion, mix remaining jam with water and paint the crust with it.
After cooling, powder with sugar.
WARNING: extremely crumbly when warm.
Alternative: add a layer of fresh or canned peach/apricot halves over the layer of jam. Ensure that the fruit isn't dripping juice. If you want to use apples, either slice thinly or practice deep incisions with a fork.
This entry was originally posted at http://feuer-flammenlos.dreamwidth.org/4021.html. Please comment there using OpenID.