Who wants a slice of the most delicious apricot jam crostata? 😋 The combination of buttery crust and sweet apricot jam is simply irresistible 🧡 @Giovanni.castaldi has just baked it for us 👇RECIPE👇
INGREDIENTS for a 20/22 cm mold:
1 medium egg (55 g),
250 g of cake flour,
100 g of icing sugar,
125 g of cold butter,
The zest of 1 untreated lemon,
250 g of apricot jam.
METHOD:
To prepare the shortcrust pastry using the sanding method, start by adding the flour and small pieces of cold butter to a mixer. You can also use a planetary mixer with the leaf attachment. Operate the blades several times until the mixture becomes sandy. Use the mixer intermittently to prevent the mixture from overheating. Turn off the blades and add the powdered sugar, lightly beaten egg, and grated lemon zest (make sure to only take the yellow part of the zest, not the bitter white part). Start the mixer again for a few moments, lowering the speed this time so that the mixture is blended without being whisked. Once the mixture is blended, transfer it to a pastry board and quickly compact it with your hands to prevent gluten from developing. You only need to do this long enough to get a smooth, homogeneous dough ball. Wrap the dough ball in clingfilm and let it rest in the refrigerator for at least half an hour. The longer the dough sits in the refrigerator, the more the gluten will relax, and the butter will have time to chill. Ideally, you should let it rest for 10-12 hours.
After the resting time has elapsed, take the shortcrust pastry and roll out 2/3 of the dough on a lightly floured pastry board. Beat it with a rolling pin for 30 seconds until you obtain a sheet that's about 5 mm thick. Arrange the sheet in a previously buttered and floured tart mold, prick the bottom with a fork, and pour the apricot jam inside. Spread it out, and then arrange lozenges of dough, first in one direction and then in another, that you obtained from the leftover shortcrust pastry. Trim off any excess pastry and bake in a static oven at 170°C (338°F), on the lowest shelf but not in contact, for about 40-45 minutes.
