DessertsRecipes

Classic Crostata with apricot jam

by Micaela Harrasser

Easy to make, just a few ingredients are needed and it’s very versatile. You can use the jam of your choice, or even Nutella!

This cake is made with a traditional short crust pastry (pasta frolla) that is crunchy at the bite, yet it will melt in your mouth! This cake brings me back to my childhood where I used to have a generous slice of this heavenly treat after school, from Panarello a traditional bakery in Milan. It’s still around, so if you can check it out!

My favorite filling jam is apricot. But you can use another one if you prefer: the only thing to keep in mind is that, being the only ingredient and the star of the dish, it has to be very tasty/good quality.

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Classic Crostata with apricot jam

Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm pie dish:

  •     260g all-purpose flour
  •     130g vegan butter softened
  •     100g granulated sugar
  •     1 egg
  •     1 zest of a lemon
  •     1 tsp honey
  •     1 pinch of salt
  •     1/2 tsp active dry yeast
  •     350g jam of choice (here apricots)

Instructions

  1. First, mix with a hand mixer or a stand mix the softened butter with the sugar and lemon zest for a few minutes until creamy.
  2. Next, add the egg, honey, and pinch of salt and mix well until everything is incorporated.
  3. In a bowl, sieve the flour and the active dry yeast.
  4. Add all of it to the other ingredients, and quickly combine with a spatula.
  5. On a lightly floured surface, add the dough and work it quickly with your hands to make sure all the ingredients are well combined. Avoid over-working it.
  6. Once done, cover the dough in clingfilm and store in the fridge for at least 2 hours.
  7. Lightly butter and flour the cake tin.
  8. On a lightly floured surface, flatten out the dough with a rolling pin to a 1/2cm thickness. Use the dough to line the cake tin and make sure the dough adheres to the cake tin – apply light pressure with your fingers.
  9. Weight the jam using a small bowl and quickly mix it with a spoon to ensure even texture.
  10. Pierce the bottom of the cake with a fork to ensure cooking of the base of the cake.
  11. Spread the jam onto the pastry base, making sure it doesn’t get above 1cm from the top (as it will rise while cooking).
  12. With the leftover pastry, make strips roughly 1cm wide. Arrange them on the cake as you prefer.
  13. Place the ready cake back into the fridge for a few minutes.
  14. Turn the oven on to 170C. Once at temperature, place the cake in (lower part of the oven) to cook for 30-40min (until the crust is dark gold).
  15. Remove, let it cool off completely before removing from the pie shell. Make sure the jam is set before cutting (eventually transfer into a fridge). Enjoy!

Notes

Storage: keep into an airtight container at room temperature for up to 4 days. You can eventually freeze the fresh dough for up to 1 month.

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