Italian Crostata with Pastry Cream and Caramelized Oranges
Baking and Desserts • Italian
Description
It's best to use butter at room temperature for the dough. More butter means a flakier dough. More sugar results in a crispier dough. You can use either whole eggs or just the yolks, depending on how crumbly you want the dough to be. Using only yolks will yield a more crumbly dough, while using egg whites will give you a more elastic and crispy dough.
Ingredients
- Wheat Flour 15 oz
- Sugar 10 oz
- Butter 5 oz
- Farm fresh eggs 4 pieces
- Baking Powder 0 oz
- Oranges 2 pieces
- Brown Sugar 4 tablespoons
- Milk 15 fl oz
Step-by-Step Guide
Step 1
For the dough, mix 300 g of flour, 100 g of sugar, and baking powder in a bowl, then add 2 eggs and butter. Mix everything until you get a homogeneous mass. Place the dough in the refrigerator for 20 minutes. After the dough has chilled well, roll it out to a thickness of 5-7 mm, place it in a baking dish, prick with a fork, and bake in the oven for 20 minutes at 320°F (if the oven does not have a convection feature, set it to 355°F).
Step 2
For the caramelized oranges, wash the 2 oranges, slice one into rounds, and from the other, remove the zest (trying not to touch the white part), cut it into squares, and squeeze the juice from the orange. Place the orange slices, zest, and sugar in a pan, and pour in the orange juice. Cook over low heat for half an hour.
Step 3
For the pastry cream, place 80 g of flour with 120 g of sugar and 2 eggs in a saucepan, gradually add the milk, and whisk well. Place the saucepan on the stove and cook, stirring constantly. When the cream is ready, transfer it to a bowl, cover with plastic wrap (it should touch the cream), and let it cool. It's best to prepare the cream about an hour before placing it in the crostata.
Step 4
Place the cream into the still-warm crostata and top with the caramelized oranges.
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