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Add a photoCrostate also known as "open faced sandwich"are a traditional Italian sweet treat, most often filled with jam, preserved or fresh fruit, or nut-based fillings such as almond or hazelnut paste, or they can be filled with pastry cream, citrus curd or numerous other delights.
Ingredients
- Filling
- Makes about 2 cups
- 300 gms Strawberries, washed, hulled and cut in half.
- 100 gms Blueberries
- 100 gms Raspberries,used whole
- 250 gms Sugar
- 1 3/4 t Pectin
- 2 Tbs freshly squeezed lemon juice
- Pasta Frolla (basic Italian pie pastry)
- 150 gm butter at room temperature
- 75 gm sugar
- 1 large egg,
- 1 tsp vanilla extract
- 225 gm flour
- grated zest of 1 medium lemon
- a pinch of salt
- Glaze
- 40 gm apricot jam
- 1-2 tsp lemon juice
Directions
- Filling
- Put all the berries,lemon juice and sugar together in a heavy-based saucepan and heat over medium-low heat,stirring constantly.
- When the berries have released their juices let it boil for a few minutes.
- Add pectin and cook for another 4-5 minutes till it thickens .
- Allow mixture to cool to room temperature.
- Pastry
- Using an electric hand mixer or whisk, cream the butter and sugar until pale and fluffy for about 3-4 minutes. Add the egg, vanilla and lemon zest, one at a time, mixing thoroughly after each addition.
- Add the flour and salt and mix until the dough comes together but remains soft, about 1 minute. Don't over-mix.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to one hour.
- Lightly grease a shallow 9" metal pie dish.
- On either a piece of parchment or a lightly floured surface, roll 2/3 of the dough out to a circle to generously line the pie dish.
- Transfer the dough to the pie dish, press in gently and roll the edges to form a good surface for attaching the lattice later. Prick all over the bottom with a fork. Refrigerate the dough-lined pie dish for 30 minutes to reduce shrinkage during baking.
- Preheat oven to moderate 180°C.
- Line pastry with parchment and fill with dry beans . Bake until set, around 15
- minutes.Remove the weights and parchment and allow to cool.
- Preheat oven to moderately hot 200°C.
- Roll the remaining dough to fit the pie dish and cut it into roughly half inch-wide strips.Spread the filling over the par-baked crust.
- Arrange the strips of dough in a lattice over the filling trim as
- needed and lightly pinch the ends onto the rolled edge of the bottom crust.
- Place pie dish on a baking sheet and place in center of oven. Bake until lattice is golden,around 20 minutes. Meanwhile, prepare the glaze.
- Glaze
- Heat the jam and water in a small saucepan over medium heat until mixture comes to a boil.
- While glaze and pie are both still warm, brush over lattice crust.
- Allow pie to cool completely before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 476 | |
| Calories from Fat 157 | 33% |
| Total Fat 17.82g | 22% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 164mg | 7% |
| Potassium 143mg | 4% |
| Total Carbs 76.42g | 20% |
| Dietary Fiber 2.8g | 9% |
| Sugars 49.33g | 33% |
| Protein 4.68g | 7% |
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