Распечатать
E-mail
 |
Порций: 12
Ингредиенты
- 3 c unbleached all-purpose flour, plus more for the work surface
- 1 c confectioners sugar
- 1 pn kosher salt
- 1/8 t baking soda
- 1/8 t baking powder
- 1 t lemon zest
- 1 t orange zest
- 1 c cold unsalted butter, cut into 1/2-inch cubes
- 1 oz large egg
- 2 oz large egg yolks
- 8 heaping tablespoons jam. I used fig
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 369 | |
| Calories from Fat 151 | 41% |
| Total Fat 17.12g | 21% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 51mg | 2% |
| Potassium 57mg | 2% |
| Total Carbs 49.94g | 13% |
| Dietary Fiber 1.0g | 3% |
| Sugars 23.27g | 16% |
| Protein 4.45g | 7% |
.%20It's%20hard%20to%20walk%20into%20any%20bakery%20or%20pasticceria%20in%20Italy%20and%20not%20notice%20these%20little%20hand-pies%20right%20away.%20They%20are%20usually%20lattice-topped.%20But%20the%20lattice%20is%20typically%20a%20bit%20different%20in%20appearance%20than%20what%20we%20North%20American's%20might%20expect%20on%20a%20lattice-topped%20pie.%3C/p%3E%3Cp%3EThat's%20because%20Italians%20roll%20out%20thin%20strands%20of%20dough%20for%20the%20tops%20of%20these%20sweet%20pastries.%20They're%20typically%20among%20the%20most%20rustic%20and%20humble%20of%20all%20the%20treats%20these%20shops%20offer.%20But%20there's%20a%20mighty%20wallop%20of%20flavor%20packed%20into%20them.%3C/p%3E%3Cp%3EThe%20crust%20is%20often%20just%20as%20sweet%20as%20the%20jam,%20making%20this%20little%20tart%20seem%20more%20like%20a%20big%20cookie%20than%20a%20pie.%20In%20general%20these%20sweet%20doughs%20are%20called%20%20pasta%20frolla%20and%20they%20are%20rich%20and%20buttery.%20I%20use%20a%20recipe%20adapted%20from%20Dominica%20Marchetti%20that's%20enhanced%20with%20a%20little%20lemon%20and%20orange%20zest.%20It%20has%20a%20crumbly,%20shortbread%20texture%20when%20baked,%20and%20should%20not%20be%20handled%20too%20much%20in%20the%20preparation%20as%20it%20can%20get%20rather%20tough%20with%20too%20much%20work.%3C/p%3E%3Cp%3EI%20have%20seen%20other%20interesting%20versions%20too.%20Nancy%20Silverton%20uses%20sesame%20seeds%20in%20the%20%20pasta%20frolla%20dough%20in%20her%20new%20book,%20The%20Mozza%20Cookbook%20with%20Matt%20Molina%20&%20Carolyn%20Carreno.%20I%20have%20never%20seen%20sesame%20seeds%20in%20the%20crusts%20during%20my%20travels,%20but%20there's%20something%20about%20the%20idea%20that%20just%20feels%20right%20to%20me.%20So%20I%20have%20added%20her%20version%20to%20my%20must%20make%20list.%3C/p%3E%3Cp%3EHowever,%20as%20an%20introduction%20to%20crostate%20I%20have%20decided%20to%20bring%20you%20a%20style%20as%20close%20in%20feeling%20to%20the%20the%20version%20I%20first%20experienced%20in%20Italy.%20That%20means%20the%20simplest%20of%20crumbly,%20sweet%20dough%20filled%20with%20the%20very%20best%20jam%20I%20can%20get%20my%20hands%20on.%3C/p%3E%3Cp%3EI%20don't%20usually%20make%20the%20jam%20specifically%20for%20crostate.%20Crostate%20are%20often%20made%20on%20a%20whim,%20so%20I%20use%20what%20ever%20I%20have%20on%20hand%E2%80%93%20straight%20from%20the%20jar.%20My%20advice%20is%20always%20have%20some%20good%20jam%20around%20the%20house.%20Or%20better%20yet,%20put%20aside%20some%20of%20your%20own%20homemade%20jam,%20as%20I%20do%20every%20summer%20with%20the%20figs%20from%20my%20neighborhood.%20GREG%3C/p%3E%3Cp%3EJam-Filled%20Italian%20Crostate%3C/p%3E%3Cp%3EMake%20the%20crust:%20Put%20the%20flour,%20sugar,%20salt,%20baking%20soda,%20%20baking%20powder%20and%20lemon%20and%20orange%20zests%20in%20the%20work%20bowl%20of%20a%20food%20processor%20fitted%20with%20a%20metal%20blade.%20Pulse%20briefly%20to%20combine%20the%20ingredients.%20Distribute%20the%20butter%20pieces%20around%20the%20bowl%20and%20pulse%20until%20the%20mixture%20is%20coarse%20and%20crumbly.%20Add%20the%20egg%20and%20egg%20yolks%20and%20process%20until%20the%20dough%20just%20begins%20to%20come%20together.%3C/p%3E%3Cp%3ETurn%20the%20dough%20out%20onto%20a%20lightly%20floured%20work%20surface%20and%20gather%20it%20together.%20Knead%20it%20briefly%20and%20shape%20it%20into%20a%20disk.%20Wrap%20tightly%20in%20plastic%20and%20refrigerate%20for%20at%20least%201%20hour,%20or%20until%20well%20chilled%20(overnight%20is%20fine,%20as%20is%20frozen%20up%20to%201%20month).%3C/p%3E%3Cp%3EForm%20the%20crostates:%20Thaw%20dough%20in%20the%20refrigerator%20if%20frozen.%20Remove%20the%20dough%20from%20the%20refrigerator%20and%20let%20it%20sit%20for%2030%20to%2045%20minutes,%20or%20until%20it%20is%20just%20pliable%20enough%20to%20roll,%20but%20not%20too%20soft%20to%20work%20with.%3C/p%3E%3Cp%3ELine%202%20baking%20sheets%20with%20parchment.%20Set%20aside.%3C/p%3E%3Cp%3EDust%20a%20cool%20flat%20working%20surface%20with%20flour.%20Dust%20a%20rolling%20pin%20with%20flour.%20Cut%20the%20dough%20in%20half%20then%20roll%20half%20to%20about%201/4-inch%20thickness.%20Set%20it%20aside%20in%20the%20refrigerator%20as%20you%20roll%20out%20the%20other%20half.%20Use%20a%20plate%20about%206-inches%20in%20diameter%20as%20a%20stencil%20and%20cut%20out%20four%20rounds.%20Save%20the%20scraps%20for%20the%20lattice.%20Repeat%20the%20process%20with%20the%20other%20half%20of%20the%20dough.%20You%20should%20get%20eight%206-inch%20rounds.%20Place%20four%20on%20each%20prepared%20baking%20sheet.%20Chill%20the%20scraps.%3C/p%3E%3Cp%3ERoll%20the%20edges%20of%20each%20round%20inward%20forming%20a%201/2-inch%20rim.%20Spoon%20a%20heaping%20tablespoon%20of%20jam%20into%20the%20center%20of%20each%20round,%20then%20smooth%20the%20jam%20right%20up%20to%20the%20edge%20of%20the%20rim.%20Repat%20with%20all%20the%20rounds.%3C/p%3E%3Cp%3ERemove%20the%20scraps%20from%20the%20refrigerator.%20Then%20pinch%20of%20a%20ping%20pong%20ball%20sized%20piece%20and%20roll%20it%20out%20with%20your%20fingertips%20to%20create%20a%20long,%20thin%20noodle%20like%20strand%20about%201/4-inch%20in%20diameter.%20Continue%20to%20roll%20the%20remaining%20dough%20then%20cut%20the%20strands%20into%20forty-eight%206-inch%20pieces.%3C/p%3E%3Cp%3ELay%20three%20strands%20evenly%20spaced%20across%20each%20jam-topped%20dough%20round.%20Then%20lay%20three%20more%20at%20an%20angle,%20creating%20a%20diamond-shaped%20lattice%20on%20each%20jam-topped%20dough%20round.%20Trim%20the%20strands%20with%20your%20fingertips,%20pinching%20them%20into%20place%20to%20stick.%3C/p%3E%3Cp%3ECover%20the%20baking%20sheets%20with%20plastic%20wrap%20and%20refrigerate%20at%20least%2030%20minutes%20and%20up%20to%20one%20day.%3C/p%3E%3Cp%3ETo%20bake:%20Adjust%20the%20oven%20racks%20so%20that%20one%20is%20on%20the%20top%20third%20and%20the%20other%20is%20on%20the%20bottom%20third%20of%20the%20oven.%20Heat%20the%20oven%20to%20375%20degrees%20F.%3C/p%3E%3Cp%3ERemove%20the%20baking%20sheets%20from%20the%20refrigerator,%20take%20off%20the%20plastic%20wrap%20and%20bake%20about%2025-30%20minutes,%20rotating%20the%20sheets%20halfway%20through,%20until%20golden.%20Remove%20the%20sheets%20to%20cool%20on%20a%20rack%20to%20room%20temperature.%3C/p%3E){kind=link}