einkorn crostata

einkorn crostata

einkorn crostata

einkorn crostata
This recipe was a favorite from Carla's Einkorn Cookbook, and made a popular appearance at her culinary getaways in Italy. Traditionally made with jam, this crostata is ...filled with bionaturae Sour Cherry Fruit Spread for a tangy filling in a buttery Einkorn crust. The dough in this recipe is unique—it’s brought together more like a pasta dough than a pie, which gives it a crispy crust that’s easy to eat with your hands. Ideal for sharing with large groups, slice the finished tart into small squares (like an Italian) or into triangles like we did for the perfect after-dinner bite. We used bionaturae’s Sour Cherry Fruit Spread in this traditional Italian tart, which you can now purchase with your jovial order.

Einkorn Baking Tips

●We recommend always weighing ingredients with a scale. While a cup of flour may vary between our kitchen and yours, our scales will be in harmony.
●As einkorn is lower in starch than modern wheat, adding an extra egg or whipped egg white to cakes and muffins will help with overall texture and keep the cake from becoming too dense.

Why Bionaturae Fruit Spread?

There are many reasons why Bionaturae Organic Sour Cherry Fruit Spread is the best choice for this recipe. Firstly, it’s flavor is sweet, intense and true because it’s produced using hand-harvested organic fruit from small family farms. Secondly, the air-tight cooking method used to produce the spread enables us to use very low temperatures and much less sweetener, enhancing the fruit's goodness. Because of this there’s no need for any added cane sugar, which many similar products are loaded with.

Sour Cherry Crostata with Einkorn Flour

Makes one 9½-inch tart

Ingredients

  • 2 cups (240 g) All-Purpose Einkorn Flour, plus more for dusting
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 large egg and 1 large egg yolk (discard remaining egg white)
  • 8 tablespoons (113 g) unsalted butter, at room temperature
  • ¼ cup (50 g) sugar
  • Zest of ½ lemon
  • 1 cup (280 g) bionaturae Sour Cherry Fruit Spread

Instructions

  1. On a clean work surface, mix the flour with the baking powder and salt with a fork and create a well in the middle of the flour.
  2. In a medium bowl, place 1 egg and the egg yolk and beat with a fork. With your fingers, squeeze and work the butter into the eggs until well blended, then slowly mix in the sugar and lemon zest. Continue mixing until the butter and eggs are creamy and well incorporated.
  3. Carefully pour the egg mixture into the well of the flour mixture. Start mixing in the flour by squeezing the ingredients together with your fingers. The dough will seem dry at first, but slowly a soft ball of dough will come together. Wrap the dough in plastic wrap and chill for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Lightly dust a piece of parchment paper with flour and transfer three-quarters of the dough to it. Dust the top of the dough and roll it into a 10-inch circle, dusting with more flour as needed to prevent sticking. Invert the dough into an ungreased fluted 9½-inch tart pan. Push the dough from the center toward the edges to cover the entire surface of the pan. Pass over the edges of the pan with your rolling pin to cut the fluted edges in the dough. Spread the Fruit Spread onto the dough.
  6. Place the remaining quarter of the dough on the parchment paper, dusting both heavily with flour. Roll the dough to an 8 x 10-inch rectangle ¼-inch thick. Use a pastry wheel to cut ¾-inch-wide strips of dough. Arrange the strips across the tart, leaving a ½-inch space between them, then rotate the pan slightly and place more strips on top at a 45-degree angle.
  7. Bake for 35 to 40 minutes until the filling is bubbly and the crust is deeply golden but not browned. Let cool completely before serving