Autumn is in bloom!
And here at Linguini we want to celebrate the new season with our favourite autumn taste: hazelnuts!
Today we have prepared this traditional Italian Crostata with a slightly untraditional tart crust (pasta frolla), made with hazelnuts and dried fruit (and guess what… no added sugar!)
Our Crostata is filled with delicious homemade plum jam, that we have prepared during the summer, but of course any jam works perfectly with this tart crust (not to mention our homemade Nutella: https://linguini.uk/ricetti/homemade-nutella/).
Ingredients
For the Tart Crust
- 200 grams Plain Flour
- 100 grams Wholemeal Flour
- 120 grams Hazelnuts (Finely ground)
- 120 grams Dried fruit (Dates, sultanas, apricots.. etc. They all work)
- 85 grams Milk
- 60 grams Sunflower Oil
- 1 tsp Baking soda
- Half Lemon (Squeezed)
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla extract
For the filling
- Jam q.s.
Instructions
- Put the dried fruit in a mixing jur. Add the milk, the oil, the juice of half a lemon and let the mixture soak for 10 minutes.Then blend everything together with an hand blender until the batter is smooth and creamy.
- In a large bowl combine all the dry ingredients (flours, ground hazelnuts, cinnamon, baking soda).
- Add the dried fruit batter to the dry ingredients.
- Knead the mixture to form a pasta frolla ball (first with a spatula and then with your hands).
- Transfer the pasta frolla on the table, cut about 1/3 of the ball and keep it aside. Roll the remaining 2/3 of the pastry into a flat circle of about 5mm thick. Place the pasta frolla in a tart mold (25cm diameter), lined with baking paper.
- Pierce the bottom of the tart with a fork and fill it with your favourite jam (or homemade nutella!).
- Use the remaining 1/3 of pasta frolla to decorate your crostata as you wish.
- Cook the crostata in the oven at 180° for 30 minutes. Your Crostata is ready! Let it cool completely and enjoy!
