When making a free form tart, the pastry is key. It needs to hold up and be crisp. This crostata pastry fits the bill and I have tried it with both figs and plums.
There is an advert on television here that asks what you would do if you won the lottery? It starts off with a private jet which would not be high on my list of priorities. I am quite happy to fly commercial if it could always be in business class. The last snippet is for gold plated toilet roll holders. And those would be a no-no! Have you ever seen them? The bathrooms in the high end suites of the Burj Al Arab have gold plated everything, and I find them so kitsch. But right now, at this very moment in time I know what I would do if I won the lottery. If my winnings were small, say €2000, I would get the carpets put into the two bedrooms still waiting for this to be done. An extra €1000 would cover a really decent bed for our bedroom.
Today’s inspirational recipe from Lavender and Lime ♥ Crostata Pastry ♥ #LavenderAndLime Click To Tweet
And €500 would mean new beds for the guest bedroom without having to sell the bunk beds. I could just donate them to a worthy charity. Of course, a really big lottery win would change everything. My dream is to be able to go and watch all the motor sport races I want to. It would be amazing to just fly into the host city of the race weekend, watch the race, and head back home. I would also love to retrofit a barge and take week long breaks whenever we felt like it. Dave wants an apartment in a city where we can fly to directly from Cape Town. For us right now that would be Amsterdam as Mark lives in The Netherlands. But for right now, a girl can dream, and save! What would be the first thing you did with a big lottery win?
Click on the links for conversions and notes.
- 146 g flour, plus extra for dusting
- 48 g fructose
- 85 g salted butter, cubed
- 30 mls liqueur of your choice to suit the fruit you use
For the egg wash
- 1 egg
- 15 mls cream
- Place the flour and fructose into a stand mixer bowl and whisk to combine
- Add the butter and using a paddle beater, beat until clumps form
- Add the liqueur and beat until a dough forms
- Tip out onto cling film, shape into a disc, cover and place into the fridge for 30 minutes
- Cut a piece of baking paper the same size as your round baking tray
- Lightly dust the baking paper with flour and roll out your pastry, on the baking paper, until 4mm thick
- Place the baking paper onto your baking tray
- Place back into the fridge while you prepare the fruit you will be using for your crostata
- Remove the pastry from the fridge and add the fruit you have prepared onto the centre of the pastry
- Make sure you have a 5cm border and then lift and pinch the pastry to encapsulate the fruit snugly
- Place the crostata into the fridge while you heat your oven to 180° Celsius
- In the meantime make the egg wash
- Crack the egg into a mixing bowl and whisk to slacken
- Add the cream and whisk to combine
- Remove the crostata from the fridge and brush the egg wash over the exposed pastry *
- Place into the oven and bake for 45 minutes
- Remove from the oven and leave to cool on the tray for 10 minutes before serving
Inspiration published on Lavender and Lime September 3:
I am away and I am not sure how much time I will have for blogging. I will be back at work on the 8th and will reply to blog comments then. I might not be able to read any blogs while I am away.
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