Can be made with any preserves or fresh fruit. Lengthen cooking time for fresh fruit.

Ingredients

  • 250 grams flour
  • 80 grams sugar
  • 100 grams butter, unsalted, cold
  • 2 eggs
  • 1 teaspoon baking powder
  • 450 grams pear/lemon or other preserves, one jars worth

Directions

1. Mix flour, sugar, butter, eggs, baking powder. Blend well with hands so no dabs of butter. Easier to Magimix all ingredients until pea size. Then combine into a ball and flatten. Cover with plastic wrap, flatten and chill in refridgerator for minimum 30 minutes. Tear off parchment paper larger than large tart pan. Dust with flour. Cut dough into 2/3:1/3. Place 2/3 portion on parchment paper. Cover with 2 sheets of plastic wrap. Roll dough into circle larger than tart pan. Place dough in pan, parchment side down and press into corners and sides. Remove plastic wrap. Cut excess dough from edge of pan. Spread preserves evenly in pan. With remaining dough, roll out pencil thickness ropes to form lattice work on top preserves. 3 one way, 4 the other way. Roll out additional ropes and place around edge. Pinch rope to sides to form edging of the crust.
2. Bake at 180*C/375*F/GM5 for 25 minutes until dough is lightly brown and dry feeling.
3. Sprinkle with powdered sugar and serve. Can be served warm or room temperature.



Keywords
Vacation 2010, Italy
MacGourmet downloadPear and Lemon Crostata. To import, drag image to your MacGourmet recipe box.