A classic, simple yet delicious dessert that it’s easy to make with a delicious taste!
2 eggs + 2 yolks
400 g rice flour
100 g tapioca flour
220 g icing sugar (you can use regular sugar too, but the final result will be better with the icing sugar)
250 g butter (room temperature)
For this recipe you can either use a mixer or, your best instruments, your hands.
The trick when using the hands is to be very quick and work the dough with cold and slightly humid hands.
In a bowl, mix the flour and the sugar. Start working the butter with the mix until it resembles breadcrumbs. Make a ball, cover it with glade wrap and place it in the fridge for 30 minutes.
Mix the two flours with the icing sugar and the zest of one lemon.
Cut the butter in small cubes and add to the mix.
Start the mixer on low speed or start working the butter with the flour until it resembles breadcrumbs.
Once the butter is well incorporated, add the egg and the yolk and set the mixer on low speed for about a minute.
Check that every ingredient is well incorporated and that the dough is nice and smooth. If the dough feels too sticky add a little extra rice flour.
Scrape the dough from the bowl, make a ball, cover it with glade wrap and place it in the fridge for 30 minutes.
Pre-heat the oven to 180ºC. Take the pasta frolla dough out of the fridge and cut in half. Move one half of the pasta frolla to a floured surface, while keeping the other half in the fridge glade wrapped). Very gently start rolling the dough with a lightly dusted rolling pin.
Butter and flour a pie dish and transfer the crostata base in it. Trim the excess dough and fill with jam. Here we used a berry jam but you can use any jam you like!
With the leftover dough create some strips and place them on top of the jam.
Lightly brush the top with egg yolk.
Cook pie in the oven for 35/40 min.
With any leftover dough you can make some delicious biscuits to keep in the cupboard and enjoy with coffee or tea!