Crostata Della Bisnonna

Name: Crostata Della Bisnonna
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1 cup butter, room temperature; 1 cup white sugar; 3 egg yolks; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 2 cups apricot preserves

Rating: 4.2 stars

5 Ratings
4 Reviews
4 Photos

This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.

By ANNAMA

Gallery

Recipe Summary

prep:

20 mins

cook:

25 mins

total:

45 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 cup butter, room temperature
1 cup white sugar
3 egg yolks
2 ½ cups all-purpose flour
1 teaspoon baking powder
2 cups apricot preserves

Directions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.

Advertisement
Step 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.
Step 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.
Step 4
Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

Nutrition Facts

Per Serving:

525 calories; protein 4.7g; carbohydrates 85.3g; fat 20.2g; cholesterol 110.3mg; sodium 195.3mg. Full Nutrition

Reviews (4)

Most helpful positive review

MARTAFRANK

12/28/2014

This was not at all what I expected but an extremely pleasant surprise. It's more like a giant buttery cookie than it is like pastry. I filled it with a combination of raspberry pastry filling and peach perseveres and it was delicious. Instead of putting the crust into a dish I simply rolled it out on a silicone mat into a huge circle. I laid out my filling leaving a lip of around a third of the dough and then I folded up the edges to make it look like a rustic crostata. Mine took longer to bake an extra 10 minutes but it was well worth the wait. Next time I'll put more filling towards the edges. I think this cookie/crust is full of possibilities. Next time out I'll fill it with homemade applesauce. It's made for experimentation. Read More

Helpful

(1)

Most helpful critical review

Tomsmom

02/28/2006

This is good but very very sweet. Next time I make it I will cut the sugar in the crust to 3/4 cup instead of 1 cup. Also the crust was extremely hard to roll out so I chilled it for 1 hour and it made it much easier to handle. I also gave the crust and lattice top an egg wash to help it brown. It worked beautifully! Read More

Helpful

(9)

5 Ratings

5 star values: 3
4 star values: 0
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tomsmom

02/27/2006

Helpful

(9)

MARTAFRANK

12/28/2014

Helpful

(1)

Liz

08/02/2010

Easy to make delicious to devour. I did alter the filling with ricotta melted dark chocolate Kalua & pine nuts. Half cup ricotta cheese 2 squares or melted chocolate (in dbl boiler) 3tbs of Kalua 1/4 cup chopped pinenuts. Bake 325F for 35 to 40 min. & let cool. I would make sure the crust isn't too thick 1/8in. Read More

Helpful

(1)

camis003

02/28/2015

Good but very sweet for my taste. I halfed the sugar in the pastry. I still felt it was too sweet. I read someone's review which said they added ricotta cheese. I might try that next time. Pastry was really hard to roll out so I ended up pressing it into the dish. I would let it chill next time. However it looked amazing and pastry had a lovely texture when cooked. Read More

Back to Crostata Della Bisnonna

All Reviews for Crostata Della Bisnonna

- of Reviews

Crostata Della Bisnonna

Servings Per Recipe: 10
Calories: 524.8

% Daily Value *

protein: 9 %

carbohydrates: 28 %

dietary fiber: 4 %

sugars:

fat: 31 %

saturated fat: 61 %

cholesterol: 37 %

vitamin a iu: 15 %

niacin equivalents: 22 %

vitamin c: 9 %

folate: 16 %

calcium: 5 %

iron: 11 %

magnesium: 4 %

potassium: 3 %

sodium: 8 %

thiamin: 26 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.