It was rather fruity, and I used home made apricot jam, from the apricot tree in the back yard. The jam was the last jar left from the batch made last year, and I do hope we have a good harvest this year for a new batch of jam, and still enough for us to eat as fresh apricots.. Must say the home grown apricots are much nicer than the ones bought from the shops... Organic?
Anyway, this post is about the crostata, not the jam:
Crostata Di Mele
Pastry – Pasta Frolla:
200g plain flour (or 150g plain flour 50g almond meal)
100g cold butter diced
1 egg, separated
70g castor sugar
1 pinch of salt
200g home made apricot jam
4 apples, peeled, de-cored and thinly sliced
1 tsp cinnamon powder
½ tsp nutmeg powder
½ tsp clove powder
2 tbsp raw sugar
Use food processor, pulse to break down butter mix till it resembles bread crumbs.
Gently work the flour mixture to form a dough, don’t over work dough, wrap in cling wrap and put in fridge to rest for an hour.
Mix well sugar and spices.
Roll out pastry in 2 layers of plastic.
Form the tarte tin and take away excess dough
Lay the jam at the bottom of crostata, then a layer of apple, sprinkled on sugar mix.
Repeat for another layer.
Use the excess pastry to form stripes and cover sides.
Bake in 190C oven for 40-45 minutes.