Categories: dessert, italian

Ingredients

• 3-1/3 cups flour
• 3/4 cup sugar
• 5-1/2 tbsp margarine, softened
• 3 eggs
• 1 lemon
• 3-1/3 tsp baking powder
• vanilla extract
• 2-3 apples, peeled and sliced thinly
• peach jam

Directions

1. Zest the lemon; discard the rest. or keep for another purpose.

2. Separate one of the eggs; discard white, or keep for another purpose.

3. Sift flour into a heap, and stir in sugar, baking powder and lemon zest.

4. Make a well in the flour and mix margarine, vanilla, eggs and yolk together in well.

5. Begin incorporating dry ingredients little by little.

6. Place dough, covered, on buttered dish and place in fridge to chill briefly.

7. Preheat oven to 170°C (340°F).

8. Butter and flour tart or cake pan.

9. Divide dough into two unequal portions.

10. Roll out larger ball of dough and place in pan, forming short crust around edges.

11. Spread peach jam on crust, then cover with a layer of apples.

12. (Optional: dot apples with butter and sprinkle with sugar.)

13. Roll out other portion of dough and cut into strips.

14. Place in lattice across crostata.

15. Place crostata in oven. When the crust has risen somewhat, increase temperature to 200°C (390°F).

16. When the crust begins to brown, decrease temperature once more to 170°C (340°F).

17. Crostata is done when the crust is golden brown and the apples are tender.

18. Crumb topping variation: Set second half of dough aside to make cookies out of. Take equal parts sugar, flour and cold butter. Cut butter into flour/sugar until the mixture resembles crumbs. Sprinkle on top of crostata; bake in an oven with good air circulation.

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