Fantasmas crostata with apricot jam

Ingredients for 1 servings:

• 250 g Flour Type 00
• 125 g butter
• 100 g sugar
• 1 m.-sized egg(s)
• 1 sachet of vanilla sugar
• 1 pinch of salt
• 300 g apricot jam

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Marmalade crostata

Sift the flour into a bowl, knead with the butter, sugar, egg, vanilla sugar, and a pinch of salt to form a smooth dough. Wrap the dough in cling film and refrigerate for 30 minutes. In the meantime, line the bottom of a 25 cm springform pan with baking paper. Remove the dough from the refrigerator, shape two-thirds into a ball, spread evenly over the base, and use your fingers to pull up a 2 cm edge. Prick the base several times with a fork. Spread the jam over the base with a spoon and smooth it out. Shape the remaining dough into a ball, roll the ball out between two pieces of cling film to form a second, slightly smaller base. Remove the top film and cut the dough into strips using a serrated pastry wheel. Remove the strips from the bottom film and arrange them on top of the jam as a rack. Preheat the oven to 175 °C fan/convection oven. Bake the crostata on the lowest rack for 35 minutes, then let it cool in the oven with the door slightly open. Carefully cut and enjoy.