Crostata

Sunday evening, rain and 2°C outside.
3 Very good reasons to post a special recipe that will cheer you up :)

Dedicated to Deb and Teb

Crostata con confettura di prugne or Homemade plum jam pie

Dough:

- 300 g flour
- 120 g sugar
- 150 g butter
- 1 egg/1 egg yolk
- a pinch of salt

Pie filling:

- 1 small pot jam (you can choose any jam or marmalade, I used a very good homemade plum jam)

Before starting this recipe be sure that your eggs and butter are room-temperature.

Mix flour with a pinch of salt and sugar. Add soft butter in bits and mix with the top of your fingers till you obtain big crumbs.

Now add the egg and the yolk at the center of your dough and mix quickly till the dough is solid.
Form a ball with your dough and wrap it in a plastic wrap. Leave it at least 30 minutes in the fridge.

Grease a cake tin with butter. Stretch the dough (0,50 cm thickness) and wrap it on the rolling pin. Unroll it on your cake tin and pass the rolling pin on the borders so you can easily cut off the dough excess. Prick the surface with a fork and spread the jam with a spoon (my little secret is to heat up the jam for a minute, it'll spread all over the surface sooo easily!).

Cut the dough excess in long stripes with a cog and cross them on your cake. Bake for 30 - 35 minutes at 180°.

Enjoy :)