Apricot crostata

Apricot crostata

Total: 1 hr 25 min. | Active: 30 min.
Nutritional value / piece: 417 kcal
, Fat: 17 g
, Carbohydrate: 60 g
, Protein: 6 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g white flour
80 g sugar
1 organic lemon, a little grated zest
1 pinch salt
125 g butter, cut into pieces, cold
1 egg, beaten
1 egg yolk


1 glass apricot jam (approx. 370 g)

To bake

1 egg, beaten
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1 pie tin (approx. 25 cm in diameter), greased

How it's done

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Mix the flour, sugar, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and egg yolk, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.


On a surface lightly dusted with flour, roll out 2/3 of the dough to approx. 3 mm thick and transfer to the prepared tin. Prick firmly with a fork. Spread the jam over the top. On a lightly floured surface, roll out the remaining dough to approx. 3 mm thick, cut into strips and place on the jam in a lattice pattern, press down the edges firmly.

To bake

Brush the crostata with egg. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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