Crostata with raspberries

Crostata is an Italian pie made of shortcake and fruit filling. Let us know today how to prepare a crustata with raspberries.

Crostata with raspberries and custard

Ingredients:

• butter - 250 g;
• wheat flour - 700 g;
• granulated sugar - 100 g;
• baking powder - 1 teaspoon;
• egg yolks - 4 pcs .;
• fresh raspberries and strawberries - 350 g;
• egg - 1 piece;
• mint leaves.

For custard:

• flour - 2 tbsp. spoons;
• sugar - 200 g;
• potato starch - 1 tbsp. a spoon;
• milk - 150 ml;
• vanillin.

Preparation

Yolks beat well with granulated sugar. Half the flour sift, pour the yolks, throw the soda, extinguished with vinegar, and add the oil of room temperature, chopped cubes. Hand knead homogeneous dough, gradually pour out the remaining flour, form the ball, wrap it in a food film and remove it for half an hour in the fridge. After that, we shift to the mold and hands accurately distribute the dough over the entire surface, forming small borders. Bake cakes at 180 degrees for about 25 minutes, and then take out and leave to cool.

In a bowl we sift the flour, add sugar, starch, vanillin and thoroughly mix everything. To a dry mixture, gradually pour in warm milk and mix, so as not to form lumps. Ready weight put on a slow fire and cook until thick. Next, into the custard, break the egg, mix it and as soon as it thickens properly we remove it from the plate. We put a slice of oil and give the cream a little to cool. We process the berries, distribute them evenly in the baked parison, fill it with a warm cream and decorate the crustata with raspberry and strawberry mint.

Crostata with raspberry jam

Ingredients:

For the test:

• cinnamon powder - 1 teaspoon;
• lemon - 1 piece;
• butter - 150 g;
• flour - 300 g;
• sugar - 130 g;
• egg - 2 pcs.

For filling:

• raspberry jam - 300 ml.

Preparation

Chilled butter butter is ground with sugar, sprinkled with wheat flour and cinnamon. Separate the egg yolks, drive them into the prepared mass and knead the dough. Then add at will rubbed zest of lemon, form a ball and put it in the refrigerator for 30 minutes. The form for baking is smeared with oil, we spread half the dough and level it with our fingers, forming low sides.

Next, cover everything with raspberry jam, level it on all surfaces with a spoon and on top of another layer of dough, splitting all the holes with hands. We bake the cake in the oven at 200 degrees to a crispy crust, about 30 minutes. After that, we cool it, sprinkle it with sugar powder and cut into small pieces.