whole pie with apricots jam

  • CROSTATA INTEGRALE CON CONFETTURA DI ALBICOCCHE

INGREDIENTI

350 g of organic stoneground flour Molino Rossetto
125 g of butter
120 g of sugar
1 egg
1 g of yeast for cakes
Grated peel of ½ lemon
300 g of apricots jam

PRODOTTI USATI

  • SOFT WHEAT FLOUR - 17,64 OZ (500 G)

PREPARAZIONE

Prepare the shortcrust using flour and butter. Pour sugar, grated lemon peel, yeast and the egg- Process to obtain a smooth dough. Let it rest for about 2 hours. Knead again for some minutes and roll the dough down. Put the shortcrust on a pan and stuff it with some ham. Cover it with some stripes of shortcrust. Cook at 180°C for about 35 minutes.

Watch again the episode of COTTO e MANGIATO, Il Menù del Giorno here.