There was a month’s break on the blog and I’m really sorry. I was sick and had no strength for anything. The hardest thing for me was that I walked away from the kitchen and stopped hiking. But I used the time to think about recipes, so I’m full of ideas. Returning to the kitchen after so many absences required a simple dessert. I immediately remembered the Italian recipe – crostata with jam – which I adore.

  • 250 g of rice flour

  • 100 g of corn flour

  • 120 g cold diced butter

  • 100 g of sugar

  • 2 eggs

  • 1 teaspoon baking powder

  • grated rind of 1 lemon

Mix rice and corn flour. Rub the butter into the flour to get a coarse crumb structure. Add sugar, eggs, baking powder and lemon zest and knead the dough. Divide the dough into two parts – 1/3 and 2/3. Flatten pieces of dough into a disc, wrap in cling film and refrigerate for 30 minutes. Roll out the dough (most of it) between two baking sheets and line an oblong pie tin (or round). Prick the bottom of the dough with a fork. Spread the jam on the dough. Roll out the remaining dough and cut it into strips and place diagonally on the jam. Bake the crostata for 30 minutes in an oven preheated to 180ºC until the dough gets a nice color. Cool the crostata on the grill and sprinkle the cold with powdered sugar.

To

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