Crostata Pastry
Make sure you pleat your pastry over the fruit as tightly as possible
Makes enough for: 1 batch pastry
Ingredients
- 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
Method
- 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
Notes
* you will have egg wash left over. I have frozen mine and used it as needed, defrosting it in the fridge overnight.