Italian Crostata

Step 1/12

• 62½ g flour
• 25 g sugar

Mix flour and sugar on a flat surface and make a well in the middle.

Step 2/12

• 25 g butter

Chop the butter and add it to the well.

Step 3/12

• ¼ egg

Open the egg, beat it in a small bowl, and add it to the well.

Step 4/12

Kneat all the ingredients to obtain a uniform dough.

Step 5/12

• rolling pin

Roll out the dough in between two baking papers and leave to rest in the fridge for 30 minutes.

Step 6/12

Take the dough from the fridge and put it into a baking pan keeping the baking paper underneath. Remove the dough in excess from the sides and save it for the stripes.

Step 7/12

Use the fork end to pierce the dough.

Step 8/12

• 75 g blueberry jam

Spread uniformly the jam on the dough.

Step 9/12

Use the fingers to fold the dough in excess on the sides.

Step 10/12

Roll out the saved dough and use the knife to cut it into stripes.

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Arrange the stripes on the jam.

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Bake for 40 minutes in a 180° static oven.

Enjoy your meal!