Vegan Jam Crostata

• doses: 8 servings
• tempo ativo: 30 minutes
• tempo total: 1 hour 10 minutes

Ingredientes

300 g (2 ½ cups) plain (all-purpose) flour

1 teaspoon baking powder

100 g (½ cup) caster (superfine) sugar

pinch salt

finely grated zest of 1 large lemon

170 g (scant ¾ cup) vegan block butter (cold and cubed)

about 3 Tablespoons cold non-dairy milk or water

300 g (10 oz) good quality jam

non-dairy milk for brushing

Instruções

Place the flour, baking powder, sugar, salt and lemon zest in a large bowl and mix well.

Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.

Gradually mix in enough cold milk or water to bring the pastry togther into a ball. Shape it into a disc, wrap and refrigerate for at least an hour, until the pastry is firm enough to roll out.

Section off ¼ of the pastry and return it to the fridge. Roll out the rest of the pastry on a floured surface into a large round about ½ cm thick.

Carefully transfer the pastry to an approx 25 cm/10 in round loose bottomed tart tin and gently press it into the corners of the tin. Trim off the excess pastry.

Roll out the reserved pastry, along with any scraps. Use a pizza wheel, dough cutter or sharp knife to slice 10 strips of pastry.

Fill the tart case with the jam. Lay 5 of the pastry strips spaced apart across the top in one direction.

Lay the remaining 5 pastry strips on top, going in a different direction to form a lattice pattern.

Trim the ends of the pastry strips then fold the edge of the base over the ends of the lattice, sealing them in.

Place the crostata in the fridge or freezer for 15 minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.

Gently brush the exposed pastry with milk then bake for 35-40 minutes until deep golden.

Cool in the tin for 30 minutes then carefully remove the crostata from the tin and place on a wire rack to cool completely.