Crostata Della Bisnonna – a delicious recipe with butter, white sugar, egg yolks, flour, baking powder, apricot preserves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
2
In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
3
Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
4
Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
982
kcal
Calories
54
g
Fat
109
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup butter, room temperature, 1 cup white sugar, 3 egg yolks, 2 1/2 cups all-purpose flour, and more.
Yes, Crostata Della Bisnonna falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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