Crostata di Marmellata

crostata-di-marmellata_2016_dec_09I am always so happy when my other half (aka il Puffo) visits me so I try to make some nice food for him. The way to a man’s heart is through his stomach isn’t it?

This time we made something together — Crostata di Marmellata, one of his favourites. His mum makes a lovely cake whenever he goes home to L’italia, so it is only fitting we try out his mum’s pastry recipe.

Pastry Ingredients:
450g plain flour
3 egg yolks
1 egg (full)
150g caster sugar (**we reduced this to ~100g)
200g unsalted butter, melted and cooled to room temperature
16g (or 3 tsp) baking powder
Few drops of vanilla essence

Method:
1. Melt the butter in a glass bowl over a pot of heated water. Let this cool back down to room temperature
2. Sift the flour and add all the other ingredients (except butter) in a large mixing bowl. Mix together.
3. Add in the melted butter and stir as much as possible.
4. When it is difficult to mix, use your hands to mix and bring together the dough.
5. When the pastry dough is well mixed, wrap in cling film and chill in fridge for about 30 min.
6. When the dough is chilled, take it out and flatten to about 5-7mm thick.
7. Place the flattened dough in a tart tin or rectangle baking tray.
8. Spread a thin layer of jam (or marmellata in italian)
9. Cut strips of dough and place over the top of the jam.
10. Brush the strips surface with egg wash.
11. Bake in preheated oven 180 deg C for 20-25 min.

The result: Very delicious, I loved it! And because the pastry and jam were both thin layers, its ok to have a 2nd, or 3rd piece….it was so good even the day after. This quantity of dough is actually enough to make 2 very big tarts, so we used half and chilled the other half and baked again the next day.

We did however reduce the butter and in the words of his mamma, ‘no you do not reduce the butter’. Will have to try again then!

Unfortunately I didn’t take pictures of the process but I’m sure I and we will make this again.

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