Crostata di Marmellata
Ingredients
Units
Scale
Crust
- 2 cups splet flour (for gluten-free alternative use 2- 1/2 cups oat flour)
- 1/2 cup superfine white sugar (or powdered sugar)
- 8 tablespoons chilled butter, chopped into pieces
- 1 egg plus 1 yolk, beaten
- pinch of salt
- zest of 1 lemon
Raspberry Jam
- 1–pint raspberries washed
- 1–2 tablespoons honey
- 1/2 teaspoon vanilla
- 3 tablespoons chia seeds
- pinch salt
Instructions
- Mix the chia jam together and place it in the fridge for at least 2-3 hours to set into a jam consistency.
- next make the dough by whisking the flour, sugar, and salt together.
- then add the butter chunks into the flour mixture and press the mutter into the dough with your hands until it breaks up into tiny pieces.
- Nest fold in the egg mixture (save the white for brushing on top of the pastry for a shiny crust) and lemon zest until a ball of dough begins to form
- Press the dough ball into a disk on a piece of plastic wrap, cover, and set in the fridge to chill for at least an hour.
- Preheat the oven to 350.
- Section off 1/3 of the dough for the top.
- Roll out the larger portion of dough to about 1/4 inch thick and line the pie dish with the dough
- Prick the dough with a fork all over and pop into the oven for just 6-8 minutes or until it’s just started to turn barely golden
- Roll out the remaining dough and cut 1-2 inch thick strips for the lattice top.
- Fill the dish with raspberry jam and add the crisis cross lattice strips over top. Brush with the leftover egg white for a shiny top.
- Bake for about 20 minutes or until the pastry is golden.
- Let cool for about 10 minutes, sprinkle powdered sugar, and enjoy! 🙂
