Go Back
–+ servings
No ratings yet

Whole wheat crostata with lemon marmalade

Course Cake, Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 crostate
Author Giulia

Ingredients

  • 125 g of raw cane sugar
  • 175 g butter at room temperature
  • 2 egg yolks
  • 150 g of plain flour
  • 125 g of whole wheat flour
  • 1 pinch of salt
  • Grated zest of 1 organic lemon
  • 2 jars of lemon marmalade, 250 g each

Instructions

  • Rub the butter with the raw cane sugar with the tip of your fingers.
  • Mix in the beaten yolks. Sift plain flour and whole wheat flour with a pinch of salt, then rub them in with the grated lemon zest.
  • Knead into a ball, flatten it a little bit, wrap in cling film and let it rest in the fridge for a few hours, or overnight.
  • Heat the oven to 180°C.
  • Remove the pastry from the fridge, halve the ball and knead it, then roll it out on a floured surface with a rolling pin.
  • Roll out the pastry on the bottom of a 15 cm round cake tin.
  • Spread the lemon marmalade on the bottom of the crostata and use the left pastry to decorate the crostata it.
  • Bake the crostata for 25 - 30 minutes, until golden brown. Let cool before serving.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!