Crostata di marmellata
65 min367 kcal each
Shortcrust tart filled with jam under a lattice — breakfast in many Italian homes, and the afternoon cake in the rest.
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Plan this recipeIngredients
for 10 servings- Plain flour300 g
- Butter, cold150 g
- Sugar100 g
- Eggs2 piece
- Fruit jam (apricot or cherry)350 g
- Lemon zest1 piece
- Baking powder4 g
- Salt1 pinch
Method
Prep 25 min · cook 40 min- Rub the cold, diced butter into the flour, sugar, zest, baking powder and salt until it looks like breadcrumbs.
- Add the eggs and bring it together into a dough without kneading. Wrap and chill for 30 minutes.
- Roll out two thirds of it and line a 24 cm tart tin. Spread the jam over the base.
- Roll the rest, cut it into strips and lay them across the jam in a lattice.
- Bake at 180 °C for 35–40 minutes, until golden.
- Leave to cool completely before slicing, or the jam runs. It keeps for 5 days.
Nutrition
per servingCal
367
Protein
4.61g
Carbs
57g
Fat
13g
Of 27g of sugar per serving, 27g is added sugar.
Of 13g of fat per serving, 8.1g is saturated.
