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  • Life of Pie-Crostata Di Marmellata -Daring Bakers

    1 vote
    Life of Pie-Crostata Di Marmellata -Daring Bakers
    Prep: 2 hours Cook: 1 hours Servings: 8
    by Sucre Spice
    17 recipes
    >
    Crostate also known as "open faced sandwich"are a traditional Italian sweet treat, most often filled with jam, preserved or fresh fruit, or nut-based fillings such as almond or hazelnut paste, or they can be filled with pastry cream, citrus curd or numerous other delights.

    Ingredients

    • Filling
    • Makes about 2 cups
    • 300 gms Strawberries, washed, hulled and cut in half.
    • 100 gms Blueberries
    • 100 gms Raspberries,used whole
    • 250 gms Sugar
    • 1 3/4 t Pectin
    • 2 Tbs freshly squeezed lemon juice
    • Pasta Frolla (basic Italian pie pastry)
    • 150 gm butter at room temperature
    • 75 gm sugar
    • 1 large egg,
    • 1 tsp vanilla extract
    • 225 gm flour
    • grated zest of 1 medium lemon
    • a pinch of salt
    • Glaze
    • 40 gm apricot jam
    • 1-2 tsp lemon juice

    Directions

    1. Filling
    2. Put all the berries,lemon juice and sugar together in a heavy-based saucepan and heat over medium-low heat,stirring constantly.
    3. When the berries have released their juices let it boil for a few minutes.
    4. Add pectin and cook for another 4-5 minutes till it thickens .
    5. Allow mixture to cool to room temperature.
    6. Pastry
    7. Using an electric hand mixer or whisk, cream the butter and sugar until pale and fluffy for about 3-4 minutes. Add the egg, vanilla and lemon zest, one at a time, mixing thoroughly after each addition.
    8. Add the flour and salt and mix until the dough comes together but remains soft, about 1 minute. Don't over-mix.
    9. Wrap dough in plastic wrap and refrigerate for 30 minutes to one hour.
    10. Lightly grease a shallow 9" metal pie dish.
    11. On either a piece of parchment or a lightly floured surface, roll 2/3 of the dough out to a circle to generously line the pie dish.
    12. Transfer the dough to the pie dish, press in gently and roll the edges to form a good surface for attaching the lattice later. Prick all over the bottom with a fork. Refrigerate the dough-lined pie dish for 30 minutes to reduce shrinkage during baking.
    13. Preheat oven to moderate 180°C.
    14. Line pastry with parchment and fill with dry beans . Bake until set, around 15
    15. minutes.Remove the weights and parchment and allow to cool.
    16. Preheat oven to moderately hot 200°C.
    17. Roll the remaining dough to fit the pie dish and cut it into roughly half inch-wide strips.Spread the filling over the par-baked crust.
    18. Arrange the strips of dough in a lattice over the filling trim as
    19. needed and lightly pinch the ends onto the rolled edge of the bottom crust.
    20. Place pie dish on a baking sheet and place in center of oven. Bake until lattice is golden,around 20 minutes. Meanwhile, prepare the glaze.
    21. Glaze
    22. Heat the jam and water in a small saucepan over medium heat until mixture comes to a boil.
    23. While glaze and pie are both still warm, brush over lattice crust.
    24. Allow pie to cool completely before serving.

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