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Apricot crostata
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 417
  • Fat about 17g
  • Carbohydrates about 60g
  • Protein about 6g
This is needed
This is needed for 8 piece
  • 80 g sugar
  • 250 g white flour
  • 1 organic lemon, a little grated zest
  • 1 pinch salt
  • 125 g butter, cut into pieces, cold
  • 1 egg, beaten
  • 1 egg yolk
  • 1 glass apricot jam (approx. 370 g)
To bake
  • 1 egg, beaten
  • 1 pie tin (approx. 25 cm in diameter), greased
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And that's how it's done
And that's how it's done
Mix the flour, sugar, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and egg yolk, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
On a surface lightly dusted with flour, roll out 2/3 of the dough to approx. 3 mm thick and transfer to the prepared tin. Prick firmly with a fork. Spread the jam over the top. On a lightly floured surface, roll out the remaining dough to approx. 3 mm thick, cut into strips and place on the jam in a lattice pattern, press down the edges firmly.
To bake
Brush the crostata with egg. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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