Crostata is an Italian open pie made from shortcrust pastry. The filling can be very diverse. For example, a crostata with apricots will turn out to be very fragrant and tender. Sweet crunchy dough, an abundance of sweet and sour apricot filling - an excellent delicacy!
It is necessary
- - 450 g pitted apricots;
- - 180 g of wheat flour;
- - 100 g of butter;
- - 10 tbsp. tablespoons of sugar;
- - 2 tbsp. spoons of starch;
- - 1 egg;
- - lemon peel, water, salt.
Instructions
Step 1
Cut the pre-frozen butter into small pieces, put in a blender, add flour, lemon zest, sugar (2 tablespoons), salt. Whisk until crumbled. Add 4 tbsp. tablespoons of ice water, punch with a blender, the dough should take a lump. Roll the dough into a ball, place in cling film, spread into a cake, put in the refrigerator for half an hour.
Step 2
Mix 8 tbsp. tablespoons of sugar with starch, roll in them the apricots, cut into slices.
Step 3
Roll out the dough with a diameter of 32 centimeters directly on the baking sheet, step back 3 cm from the edge, lay out the apricots. Better to cook the krostat on baking paper. Fold the edges over the filling on top, pinch.
Step 4
Beat 1 egg and brush over the top of the dough. Bake the Italian pie for 35 minutes at 190 degrees. Focus on your oven, check the readiness yourself.
Step 5
Cool the apricot crostata, cut into pieces. Serve with a ball of creamy ice cream.
