BeanScene Magazine

Crostata with lemon yoghurt

Crostata with lemon yoghurt

Recipe by Simone's of Bright in Victoria.

Serves 8-10

1 1/3 cups  plain flour 
2/3 cup  self-raising flour
¾ cup  caster sugar
150g  butter, softened
¼ cup  milk
3  egg yolks, lightly beaten
1 cup  jam like quince or fig, preferably homemade
1 cup  fresh blueberries or raspberries or pitted cherries (optional)
icing sugar, for dusting
lemon yogurt or cream, to serve

For the lemon yogurt
200ml Greek yogurt, full fat
rind of 1 lemon, plus juice
a few mint leaves

Sift the dry ingredients onto your workbench and make a well in the centre, then rub in the butter. Combine the milk and yolks, then slowly work it into the flour mixture. If the dough seems too soft, add a little more flour. Bring the dough together and knead until smooth, then wrap in plastic film and refrigerate for 1 hour.

Preheat the oven to 170˚C. Grease and flour a 2cm deep, 28cm wide loose-bottomed flan tin. Roll the rested pastry until 5mm thick and line the prepared tin, reserving the offcuts. Fill the pastry case with jam and scatter on the fresh fruit, if used.

Cut thin strips from the pastry offcuts and make a lattice pattern over the crostata. Bake for 25-30 minutes or until golden.

Remove from the oven and allow to cool slightly, then lift out from the tin to cool completely on a wire rack.

Serve dusted with icing sugar, with lemon yogurt or cream alongside. To make the lemon yogurt, simply combine all the ingredients.

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