Fantasmas Crostata with Apricot Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g Tipo 00 flour
- 125 g butter
- 100 g suar
- 1 egg (s)
- 1 sachet vanilla sugar
- 1 pinch (s) salt
- 300 g apricot jam
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl, knead with butter, sugar, egg, vanilla sugar and a pinch of salt to form an even dough. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
- In the meantime, line the base with baking paper in a springform pan with a diameter of 25 cm.
- Take the dough out of the refrigerator, shape two thirds into a ball, distribute it evenly on the base and pull up a 2 cm edge with your fingers. Prick the bottom several times with a fork. Spread the jam on the floor with a spoon and smooth it out. Shape the remaining dough into a ball, roll the ball between 2 pieces of cling film to make a second, slightly smaller base. Remove the top foil and cut the dough into strips with a serrated pastry wheel. Remove the strips from the lower foil and place them on the jam as a grid.
- Preheat the oven to 175 ° C fan oven. Bake the crostata on the lowest rack for 35 minutes and then leave to cool in the slightly opened oven.
- Cut carefully and enjoy.
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