Cherries crostata

METHOD

How to make it

1. 01

   STEP 1

   Done

   Mix the flour, crystal sugar, vanilla sugar, butter and lemon zest in a cooking machine and pulsate until the mixture becomes crumb.

2. 02

   STEP 2

   Done

   Put this on a clean work surface and make a dimple in the middle. Beat the egg and egg yolk and pour into the dimple. Mix gently with your fingers through the dry ingredients and then knead the dough smoothly into a coherent whole.Tip: No stand mixer in the house? Then just knead by hand. You'll just be a little longer.

3. 03

   STEP 3

   Done

   Make ¾ a flat disc and pack it in holding foil. Make the others ¼ a roll and wrap it up. Put both 30 minutes in the fridge.

4. 04

   STEP 4

   Done

   Preheat the oven 180 degrees and grease the quiche shape well with butter or baking spray.

5. 05

   STEP 5

   Done

   Remove the flat disc from the refrigerator and roll it out until it fits overlappingly into the quiche form. Put the dough in the shape, press the bottom and sides well and cut away excess dough. No problem if the dough rips, you can stick it together with your fingers and no one will ever see it after baking. I also call this 'dough modelling';-). The excess dough kneads to a ball and keeps you packed in the refrigerator.

6. 06

   STEP 6

   Done

   Place a sheet of baking paper on the dough and sprinkle on it the blind baking filling. This is necessary so that the dough does not rise during the first phase of baking.

7. 07

   STEP 7

   Done

   Set the quiche form 10 minutes in the oven. Then remove the baking paper with the blind box filling (carefully) and prick some holes in the bottom with a fork. Bake then 10 minutes or until the edges start to turn brown. One oven can do that faster than the other.

8. 08

   STEP 8

   Done

   Remove the mould from the oven and scoop the apricot jam on the bottom, distribute evenly.

9. 09

   STEP 9

   Done

   Remove the remaining dough from the refrigerator, merge, knead briefly and roll out to a slice the size of the quiche shape. Cut with a knife or a ravioli cutter (then you get those beautiful serrated edges, but you just have to have them in the house) bars with which you can decorate the top with a diamond motif.

10. 10

    STEP 10

    Done

    Remove the seeds from the apricots and cut them into quarters. Place them with the cutting edge down in the diamonds on the jam. Beat the protein loose and brush the dough. Finally, sprinkle the almond scaffold over the cake.

11. 11

    STEP 11

    Done

    Bake the cake 30 minutes in the oven, again on 180 degrees, and then let cool completely on a grid. Cut the cake after cooling, otherwise the jam will go out.

12. 12

    STEP 12

    Done

    Spray just before serving with icing sugar. Oh, and the next day it's even better! Store in a refrigerator.