Ciao Chow Linda

Crostata

Author: Ciao Chow Linda

Ingredients

• 1 1/2 sticks of butter, (12 Tablespoons) at room temperature

• 1 1/2 cups sugar

• 1 whole egg

• 1 egg yolk (save egg white)

• pinch of salt

• 3 cups flour

• 1/3 cup to 1/4 cup amaretto, grappa, sherry or whatever liqueur you like

• a few teaspoons of ice water, if necessary

• fruit preserves (a 13 ounce jar or about 2 cups for each crostata), warmed to spreading consistency

• 1/8 cup amaretto (or other liqueur of your preference) to add to the fruit preserves (for each crostata)

• two disposable 7 1/2″ x 12″ aluminum pans, or two 8″ or 9″ round ceramic or metal pans

Instructions

1. Place flour and sugar into food processor and pulse for a few seconds.

2. Add the butter in small pieces and pulse again, until it resembles coarse sand.

3. Add the egg(s) and liqueur to the food processor, pulsing until the mixture starts to form a ball.

4. Add a little ice water, a teaspoon at a time, if necessary.

5. If you don’t have a food processor, mix by hand with pastry cutter or spoon.

6. Let it rest for about 1/2 hour.

7. Divide the dough into 2/3 for the bottom and 1/3 for the strips.

8. Roll the bottom onto a floured surface and fit it into a buttered tart pan, letting any excess hang over the edge.

9. Fill the crust with jam.

10. Roll the remaining 1/3 of the dough on a floured surface and cut into strips.

11. Place them lattice-fashion over the jam, attach them to the dough along the rim, then trim the edges of the crostata.

12. Bake in a 375 degree oven for about 25 to 30 minutes until the dough is golden brown.

13. I place the crostata on a cookie sheet that has been preheated in the oven to 425 degrees, then lower it immediately to 375 degrees.

14. It helps ensure the bottom crust is cooked thoroughly.