The Crostata is definitely one of the most popular
desserts!
A crumbly shortcrust pastry shell to be filled
according to your taste with jams and marmalades, custard or chocolate for the
sweet tooth!
In this recipe we offer a lighter version of the
shortcrust pastry, made with olive oil and filled with our Extra Orange
Marmalade, which creates a contrast of flavours that is really pleasing to the
palate.
A very simple recipe to make, excellent for breakfast
or as a dessert at the end of a meal.
Ingredients
·
300 g flour 00
·
80 g sugar
·
1 egg
·
1 yolk
·
80 g olive oil
·
1 teaspoon baking powder
·
1 pinch of salt
·
Extra orange marmalade
Method
Dose for a tart mould with a diameter of 22/24 cm.
Mix sugar, salt, egg and yolk in a bowl; slowly add
the sifted flour with baking powder, stirring with a fork.
Finish kneading on a floured pastry board until the
dough no longer sticks to your hands.
Roll out the dough to a thickness of about 4 cm and
line the mould (previously buttered and floured). Stuff with the Extra Orange
Marmalade and finish with the remaining shortcrust pastry strips. Bake in a
static oven preheated to 180° for about 35 min.