Crostata

PASTA FROLLA DOUGH:

14 oz flour

5.3 oz corn starch

8.8 oz butter

7.7 oz sugar

5 egg yolks

1 tsp vanilla

1 tsp lemon peel, grated

TART FOR COVERAGE:

10.6 oz of jam

10 amaretti cookies

1 tablespoon of cocoa
10 walnuts

1 apple, diced

Mix all the ingredients in a food processor. If it turns dry and crumbles do not add milk, but a drop of water at a time until it becomes compact. Gather the dough into a ball and roll it on a floured surface. 

Roll the dough to the desired thickness using all the flour you need to keep it from sticking to you rolling pin and the working surface. Pierce the base with a fork 10 times.

Once rolled out, transfer it (extremely carefully, help yourself by rolling the dough around the rolling pin) to a 24 cm tart form.

Trim off all the excess dough and brush off any excess flour with a pastry brush. Quickly knead all the dough trimmings together. Roll them out again and cut into strips of identical thickness.Make a mixture with jam, crushed amaretti, apple, cocoa and nuts.

Spread it on the dough in the pan. Lay the strips in a crosshatch pattern over the jam. Lay a thin ring of dough around the border of the crostata and tamp it down with a fork.

Bake at 350 degrees for one hour.