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1
Combine the flour and salt in a food processor.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
In a small bowl, combine the beaten egg with the egg yolk.
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4
Add it to the flour mixture and pulse just until a smooth dough forms.
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5
Gather the dough into a ball and divide it into 2 pieces, 1 slightly bigger than the other; pat each piece into a disk.
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6
Wrap the disks of dough well in plastic or wax paper and refrigerate for at least 1 hour or overnight.
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7
In a heavy medium saucepan, heat the milk just until steaming.
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8
In a large heatproof bowl, whisk the egg yolks with the sugar until pale.
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9
Whisk in the flour.
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10
Whisk in 1/2 cup of the hot milk, then whisk the egg mixture into the milk in the saucepan until blended.
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11
Cook over moderate heat, stirring constantly with a wooden spoon, until the custard comes to a boil and has the consistency of thick pancake batter, about 7 minutes.
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12
Transfer the custard to a bowl and press a piece of plastic wrap directly on the surface.
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13
Let the custard cool completely.
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14
Preheat the oven to 375.
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15
On a lightly floured surface, roll the larger disk of dough out to a 13-inch round.
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16
Ease the dough into a 10-inch tart or cake pan with a removable bottom, pressing it into the corners.
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17
Fold the overhanging dough into the pan and press it against the side.
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18
Spread the cooled custard in the pan and sprinkle the amaretti crumbs evenly over the top.
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19
Roll the remaining dough out to an 11-inch round and set it over the custard.
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20
Pinch the edges together to seal the dough.
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21
Trim any overhang with a sharp knife.
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22
Prick the top crust with a fork and bake for 35 to 40 minutes, or until the pastry is golden and the custard is steaming through the top crust.
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23
Let the crostata cool completely before unmolding and serving.
