Italian · Dessert
Jam Filled Lattice Pie
A lightened take on the classic Italian crostata, with a thin butter-and-yogurt shortcrust cradling a thickened raspberry-blackberry filling under a golden woven lattice, built to land well under 250 calories a slice without losing the jammy, buttery character of the original.
$1
30 minsPrep
24 minsCook
84 minsTotal
MediumLevel
Nutrition per serving
267Calories
5.4gProtein
10.5gFat
38.5gCarbs
8.5gSugar
4.8gFiber
275mgSodium
40mgChol
6.1gSat Fat
158mgPotassium
37mgCalcium
1.9mgIron
0.1mcgVitamin B12
17.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Iced Italian Cream Coffee
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
In a bowl, rub the cold cubed butter into the sifted flour and salt until the mixture resembles coarse breadcrumbs.
2
Stir in the greek yogurt and half the sugar, then add the ice-cold water a little at a time until the dough just comes together.
3
Divide the dough in half, flatten into discs, wrap and chill for 30 minutes.
4
Meanwhile, mash the raspberries and blackberries together in a small saucepan with the remaining sugar, cornstarch and lemon juice.
5
Cook the berry mixture over medium heat for 4-5 minutes, stirring constantly, until thickened and jammy; cool to room temperature.
6
Roll out one dough disc thinly and line the two 8cm individual tart tins, trimming the excess.
7
Divide the cooled berry jam between the two lined tins.
8
Roll out the second dough disc and cut into thin strips; weave into a lattice pattern over each pie.
9
Trim and crimp the edges to seal, then brush the lattice with beaten egg.
10
Bake at 190°C (375°F) for 22-25 minutes until the pastry is golden and the filling is bubbling.
11
Cool on a wire rack for at least 15 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.7 oz20g greek yogurt
- 0.4 oz10g sugar white
- 0 oz1g salt
- 0.4 oz12g ice cold water
- 3.2 oz90g mashed raspberry
- 1.4 oz40g mashed blackberry
- 0.2 oz6g cornstarch
- 0.2 oz6g lemon juice
- 1/61/6 eggs, beaten, for egg wash (8g)
