Crostata with apricot jam
- 150 g butter
- 150 g sugar
- lemon zest
Beat butter (room temperature), sugar and lemon zest
- 2 eggs
- 300 g flour
- ½ package baking powder
Then add flour and eggs (mixed)
Combine everything well, shape and wrap in transparent foil. Leave for 30 minutes. in the fridge.
Roll out the dough into a baking pan / mold (26cm or 28cm).
- 5 tbsp apricot jam
Shape the bottom and prick it with a fork, add jam, and from the rest of the dough make decorations for around and in the middle as desired.
Bake 45min. at 180 ° -200 ° (ie until it turns nicely, depending on the oven)