Crostata Della Bisnonna Recipes
CROSTATA DELLA BISNONNA
This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.
Provided by ANNAMA
Categories World Cuisine Recipes European Italian
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
- In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
- Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
- Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
Nutrition Facts : Calories 524.8 calories, Carbohydrate 85.3 g, Cholesterol 110.3 mg, Fat 20.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 12.2 g, Sodium 195.3 mg, Sugar 47.9 g
CROSTATA DELLA BISNONNA
This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.
Provided by ANNAMA
Categories Italian Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
- In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
- Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
- Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
Nutrition Facts : Calories 524.8 calories, Carbohydrate 85.3 g, Cholesterol 110.3 mg, Fat 20.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 12.2 g, Sodium 195.3 mg, Sugar 47.9 g
CROSTATA DELLA BISNONNA
This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.
Provided by ANNAMA
Categories Italian Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
- In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
- Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
- Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
Nutrition Facts : Calories 524.8 calories, Carbohydrate 85.3 g, Cholesterol 110.3 mg, Fat 20.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 12.2 g, Sodium 195.3 mg, Sugar 47.9 g
CROSTATA DELLA BISNONNA
This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.
Provided by ANNAMA
Categories Italian Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
- In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
- Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
- Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
Nutrition Facts : Calories 524.8 calories, Carbohydrate 85.3 g, Cholesterol 110.3 mg, Fat 20.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 12.2 g, Sodium 195.3 mg, Sugar 47.9 g
CROSTATA DELLA BISNONNA
This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.
Provided by ANNAMA
Categories Italian Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
- In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
- Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
- Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
Nutrition Facts : Calories 524.8 calories, Carbohydrate 85.3 g, Cholesterol 110.3 mg, Fat 20.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 12.2 g, Sodium 195.3 mg, Sugar 47.9 g
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