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!