Christmas Crostata & 40 Weeks Pregnant
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup sugar
  • ⅔ cup cold butter, cut into cubes
  • Zest from 1 organic lemon
  • 1 egg
  • 2½ cups whole grain farro flour (or all purpose)
  • ¼ teaspoon baking powder
  • 1 pinch of salt
  • 1 jar of jam or marmalade, flavor of choice
Instructions
  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer equipped with the paddle attachment, add the sugar, butter and lemon zest. Mix on medium speed for 1 minute. Now add the flour, baking powder and salt; mix until combined.
  3. Remove the dough and place it on a floured work surface. Shape the dough into a disc, wrap with plastic wrap and store in the refrigerator for 30 minutes.
  4. Flour a work space. Butter and flour a 6 inch pie plate or line it with parchment paper. Roll out the dough to 1/16 of an inch (5mm). Fit the rolled out dough in the pie plate and with kitchen scissors cut off the overhanging dough. Pierce the bottom of the dough with a fork many times then evenly distribute the jam or marmalade. Refrigerate.
  5. Roll out the extra dough again and cut into traditional stripes to create a criss-cross crust pattern or use cookie cutters. Keep rolling out the dough and cutting with cookie cutters until all the dough has been utilized.
  6. Take the pie plate out of the refrigerator and arrange the strips or cookie cutter shapes on top. Bake in the oven for 30-35 minutes or until the top is golden brown. Cut into slices and serve for breakfast or dessert. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/christmas-crostata-40-weeks-pregnant/