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.
· 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
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.