Crostata Della Bisnonna

Crostata Della Bisnonna

4
ANNAMA 7

"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."
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Ingredients

45 m servings 525 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 85.3g
  • 28%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

4

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 ho...

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 ...

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. Pastr...

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 ...