Crostata Della Bisnonna

    Crostata Della Bisnonna

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    About this recipe: This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.

    Serves: 10 

    • 1 cup (230g) butter, room temperature
    • 1 cup (225g) caster sugar
    • 3 egg yolks
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon baking powder
    • 2 cups (450g) apricot preserves

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 175 degrees C (350 degrees F). Grease and flour a 26cm (10 inch) pie tin or tart pan.
    2. In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
    3. Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to .25cm (1/8 inch) thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to .25cm (1/8 inch) thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
    4. Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

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