Crostata with sweet potato cubes and apricot jam
What the Dutch apple pie is to the Netherlands, the crostata is to Italy. Bake it one or two days in advance so that the taste is even better. As an added bonus, you don’t have to worry about dessert during dinner! Serve with a scoop of vanilla ice cream.
Ingredients (10 servings):
- 450g Aviko sweet potato diced
- 150g unsalted butter
- 135g of sugar
- 75g self-raising flour
- 225g flour
- 2 eggs
- 350g apricot jam
- Powdered sugar
- Food processor or mixer with dough hooks, cling film, baking paper, spring form pan (24 cm in diameter)
Method
Preparation time: 30 minutes
Waiting: 30 minutes
Oven: 30 minutes
- In the food processor or with the mixer, knead a smooth dough consisting of the butter, 125 g of sugar, the flour, the flour, one egg, and a pinch of salt. Let the dough rest in the fridge wrapped in cling film for 30 minutes.
- Preheat the oven to 180ºC. Place a sheet of baking paper on the bottom of the spring form pan and close the form. Roll out two thirds of the dough into a layer 3 mm thick. Place into the spring form pan leaving a raised edge of 3 cm. Sprinkle the sweet potato cubes on the dough base. Divide the jam over it, and smooth it out.
- Beat the second egg.
- Roll out the rest of the dough into layer 3 mm thick. Cut the dough into wide strips. Make a lattice on top of the pie. Thinly brush the lattice with beaten egg, and sprinkle with the rest of the sugar.
- Bake the crostata in the preheated oven for about 30 minutes until golden brown. Let the crostata cool in the spring form pan.
- Dust the cake with icing sugar just before serving.
