Ingredients
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For the base
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2 eggs
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10 spoons sugar
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10 spoons olive oil
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1/2 yeast bag Pane Angeli
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1 grated organic lemon
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300 gr plain flour
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For the filling
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250 gr ricotta cheese
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250 gr apricot jam
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1 spoon pinenuts
Directions
Steps
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1
Done
10 min
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Make the oil pastryPreheat oven 170 (fan forced). Grease and flour a 24 cm round tin . Place eggs and sugar in a bowl and beat together. Add oil, grated lemon and 1/2 bag yeast, stir well. Add 200gr of flour end fold with a spatula. Take the dough out of the bowl and place on the wood bench. Add the other 100 gr of flour and gently press it together with your hands and shape into a ball. This pastry does not need rest. Cut a little piece of dough for making decorations. Place the dough in a grease tin and star to push the dough . |
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2
Done
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Making the fillingPlace ricotta and apricot jam in a bowl and stir well. Add pinenuts and stir again. |
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3
Done
5 min
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Make crostataPlace the mixture into the tin where you put the pastry base. Make some decorations and bake for 45 minutes. |
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