Crostata

Name: Crostata
Total time: 5400 s
Yield: 6 servings
Cuisine: British
Ingredients: 250 gr flour; 100 gr icing sugar; 20 gr honey; Few drops of vanilla extract; 150 gr butter; 80 gr yolks (~5 eggs); 1 lemon; 1 gr salt; 250 gr apricot jam

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Ingredients

90 min

6 servings

250 grflour
100 gricing sugar
20 grhoney
Few drops of vanilla extract
150 grbutter
80 gryolks (~5 eggs)
1lemon
1 grsalt
250 grapricot jam

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Steps

90 min

1

Put the butter, the icing sugar, the vanilla and half of the lemon zest in a bowl and mix it
2

Add to the bowl the honey.
3

In a small bowl, add the yolks and the salt. Mix, then add to the bigger bowl. Keep mixing
4

Once the mix look buttery, add the flour. Slowly mix the batter and don't over do it. It will have to be soft but not sticky. Make a ball. Leave it in the fridge overnight
5

Take a small piece form the ball, and flatten the rest. Transfer to a baking tin and pierce it with a fork. Spread the jam (previously mixed with the other half of the lemon zest) over the paste.
6

With the remaining past, make long stripes and position them on the cake as it's in the picture. Leave some bit to make a border all around the cake
7

Bake it in the oven for 45 min at 165°C