Crostata is a very popular Italian fruit tart that is eaten both for dessert and breakfast. When we visited Jo of My Home Food That’s Amore, she gave us some goodies to take home including two jars of homemade apricot jam made by a friend of hers. Thanks, Jo! It is those jars that I used for this apricot crostata. Crostata is made with pasta frolla, sweet shortcrust pastry. I served it as a dessert with a scoop of ginger and honey ice cream, and it was absolutely wonderful. Especially with a glass of passito, a dessert wine made from dried grapes that in this case was made of 80% moscato and 20% gewürztraminer. The latter goes very well with ginger. Once you know how to make shortcrust pastry (which takes some experience to get it nice and flaky), crostata is easy to make.
300 grams (2 cups) pastry flour
150 grams (10 1/2 Tbsp) cold butter
grated zest of 1 lemon
130 grams (2/3 cup) sugar
pinch of salt
2 egg yolks
600 grams (2 cups) apricot jam
1 egg, beaten
After the dough has rested, divide it into a big piece (about 2/3 to 3/4) and a small piece (1/4 to 1/3) and wrap the small piece in plastic wrap to prevent it from drying out. Refrigerate the small piece.
Roll out the big piece of dough on a floured work surface (a wooden surface works best) until it is big enough for the bottom and sides of the pie shape (a circle with a diameter of about 32 cm / 13″).
Lamb shoulder sous-vide with goat cheese is a great dish. The combination of lamb with goat cheese works very well, and the lamb shoulder cooked sous-vide is amazingly tender and flavorful.