Monday, October 26, 2015


Dr. C. and I are down to 3 more nights in Spello, and we need to use up what's in the fridge, so I thought I'd make us a crostata, an Italian jam tart with leftover sauteed apples, and apricot jam.  I'm working without a net here, so measurements are sketchy at best, and I'm just throwing things together, but this little baby turned out really well, and was delicious for breakfast this morning. 

Leftover Crostata
Serves 6
This is not the traditional pasta frolla, that is used for a crostata here in Italy. That dough uses eggs, and lots of sugar, almost like a cookie dough.  This is more like an all-American pie dough and was easy to work with.. 

For the Crust

2 1/2 cups all purpose flour, plus extra for rolling
1 cup unsalted butter, chilled, and cut into 1/2-inch pieces
1/2 cup ice water with 1 teaspoon cider vinegar

  1. Put the flour into a bowl.  Using your hands work the butter into the flour until it is incorporated.  
  2. Add the water a bit at a time, until the dough begins to hold together like wet sand.  Form into a disc and refrigerate for 1 hour (or freeze while making the filling)
  3. Preheat the oven to 400 degrees and coat a 9-inch baking dish with non-stick cooking spray.
  4. Cut the chilled dough in half, and roll out on a floured board to fit into the baking dish.  Press into the the baking dish, and spread the filling over the crust.  
  5. Roll out the other piece of dough and cut it into strips, and lay across the filling, in a lattice pattern.  No need to weave the dough, just lay on top of each other.  
  6. Bake for 15 minutes, reduce the temperature to 350 degrees, and bake another 20 to 25 minutes, until the crust is golden brown and the filling is bubbling.  Allow to cool a bit before serving. 
For the Filling

2 tablespoons unsalted butter
2 Granny Smith or Fuji apples, peeled cored and sliced
3 tablespoons fresh lemon juice
3 tablespoons sugar
1 teaspoon ground cinnamon
2/3 cup apricot jam

  1. In a skillet, heat the butter, and add the apples, lemon juice, sugar and cinnamon, and cook down until the apples are tender.  Taste for sugar/lemon/cinnamon and adjust.  Cool and add the apricot jam.  
Cook's note:  you can do this with firm pears, and match with your favorite jam, cherry is a good choice, or plum. 

As we get ready to leave Italy, I am feeling myself getting into re-entry mode.  I'm not ready for the 24 hour news cycle or the incivility that we left.  I'm working on Dr. C. to spend the election cycle here in Italy next year, my rationale is that in Italy we know that the politics are crazy, but the food is so much better!  Until next time, Ciao from Spello. 

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