Crostata Di Mele
- 12 oz. apricot preserves
- 1 1/4 c. flour
- 4 tbsp. sugar
- 1 stick butter, sliced
- 2 egg yolks
- Pinch of salt
- 1 lemon, rind grated
- 3 apples, peeled, cored & thinly sliced
- Preheat oven to 425 degrees. Sift onto pastry board, flour. Make well in center and add sugar, butter, egg yolks, salt and lemon rind. Work the center ingredients into a paste, then knead in flour. Form dough into ball, wrap in waxed paper and refrigerate at least 30 minutes.
- On lightly floured board, roll out 2/3 of the pastry and transfer to an 8 inch pie plate. Trim overhanging edges. Fill about 2/3 full with apples, spiraling from center to outer edge. Spread with apricot preserves. Roll out remaining pastry thinly and cut into strips 1/2 inch wide. Arrange 10 strips lattice fashion over filling and trim overhanging edges. Place a strip all around edge of filling and flute this with the bottom layer of pastry.
- Bake in hot oven for 15 minutes. Reduce oven to 350 degrees and bake for 30 minutes longer. Remove from oven and sprinkle with confectioners' sugar. Serve warm.
apricot preserves, flour, sugar, butter, egg yolks, salt, lemon, apples
Taken from www.epicurious.com/recipes/member/views/crostata-di-mele-50050303 (may not work)