Well one more pie for the Daring Baker challenge, after well already 3 others. That’s not reasonable. The excuse is I had to use my home-made ume plum and kurozato black sugar jam. The crostata di marmellata is the Italian jam pie, the cousin of the Linzer, so that was the occasion.
And that was delicious… I wanted to keep for better photos the next day, but that has not been possible.
The dough is sesame powder (a lot), flour, yellow cane sugar, olive oil, a pinch of cinnamon and just enough water. I pre-baked the bottom before garnishing.
The jam without the stones, a little more sugar and a little flour to thicken it.
Decorated like a Linzer Torte. I tried.
With left-over of dough, a cookie size one make with bought cassis (black currant) jam.
So this is not exactly… what I…
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