Peach jam crostata

See the recipe by Letizia Valeri

Blog: Letizia testa i prodotti

Molino Soncini Cesare Frolla Plus Shortcrust cake flour 300g
seed oil100ml
cake yeast2 teaspoons
grated lemon peelhalf a lemon

Ingredients for the filling/topping

peach marmalade (but you can choose other flavour jams if you want)


place the eggs and the sugar in a pot, and mix together; now add the lemon peel and seed oil. Work again, and then add the flour and the yeast. Work together again, then roll out and create your crostata shape, leaving some dough for the surface; cover with a generous quantity of the peach jam, and complete the topping of the crostata with the remaining dough. Bake at 180°C for 40 minutes in a pre-heated oven.


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