Jam-Filled Italian Crostata
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Jam filled crostata. It's hard to walk into any bakery or pasticceria in Italy and not notice these little hand-pies right away. They are usually lattice-topped. But the lattice is typically a bit different in appearance than what we North American's might expect to see on a lattice-topped pie
Ingredients
3 cup unbleached all-purpose flour, plus more for the work surface
1 cup confectioners sugar
1 pinch kosher salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1 tteaspoon lemon zest
1 teaspoon orange zest
1 cup cold unsalted butter, cut into 1/2-inch cubes
1 oz large egg
2 oz large egg yolks
8 heaping tablespoons jam. I used fig
Preparation
