CROSTATA INTEGRALE / WHOLE-WHEAT TART


INGREDIENTS:


With these amounts I made a 25cm cake plus a small one 12cm


  • 350g whole-wheat flour (it was sold out in all groceries I’ve been to so I used 150g whole-wheat, 100g spelt, 100g white)

  • 125g brown sugar

  • 100g butter room temp

  • 2 eggs

  • lemon zest

  • 1 teaspoon of baking soda

  • 1 pinch of salt

  • 450g jam


INSTRUCTIONS:


  1. Put all of the ingredients in the middle of the flour and mix them by hand till you get a smooth ball

  2. Wrap it into a plastic sheet and refrigerate for 1h at least

  3. Turn your oven on at 180C/355F

  4. Roll your dough on flour or on parchment paper (will help to transfer it into the pan), till it is about half cm thick

  5. Grease your pan if you don’t use parchment paper and transfer your dough into the cake pan, cut the extra parts

  6. Poke the base of the crust with a fork, cover with jam

  7. Create stripes with extra dough and decorate your cake, press the edges

  8. Bake for 40’ at 180C/355F


TIP: to roll the dough evenly you can place 2 chapsticks on the sides of your dough and use them under your rolling pin


#cakes #dessert #sweet #crostata #pie #jam #recipes #breakfast

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