Photograph of the finished Crostata di marmellata

Italy · Bánh tart mứt mơ lưới bột

Crostata di marmellata

1 hr 40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.2 lb
  • Photograph of Unsalted butter Unsalted butter 1.1 lb
  • Photograph of Powdered sugar Powdered sugar 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Qamar al-din apricot paste Qamar al-din apricot paste 2.2 lb
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Baking powder Baking powder 0.6 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Quickly knead the flour with cold butter, powdered sugar, egg, and lemon zest.
  2. 2 Knead for only 3 minutes until the dough is just formed; kneading for too long will make the crust chewy instead of crumbly.
  3. 3 Let the dough rest in the refrigerator for 2 hours, then roll it out and line the mold, reserving some of the dough.
  4. 4 Spread a thick layer of apricot jam on the bottom of the cake, leaving a 1 cm border.
  5. 5 Cut the remaining dough into strips and weave them into a lattice pattern on the surface of the jam.
  6. 6 Bake at 180 degrees for 35 minutes, then let cool completely in the mold before removing.

With an appliance

  • Air fryer 1 hr 16 min

    Replace step 6: spray oil around the tart rim, run the steamer at 195 degrees for 23 minutes and rotate the mold after 12 minutes; the jam will boil and the crust will brown quickly, large molds must be divided into two tarts.

Start cooking