ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bitter Orange Crostata

Photo: Anna Williams
Yield Makes 8 servings

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 2 sticks unsalted butter, cold and cut into pieces, plus more for the pan
  • 2 large egg yolks
  • 1 12-ounce jar orange marmalade

Nutrition Information

  • calories 533
  • caloriesfromfat 41 %
  • fat 24 g
  • satfat 15 g
  • cholesterol 114 mg
  • sodium 47 mg
  • carbohydrate 79 g
  • fiber 2 g
  • sugars 49 g
  • protein 5 g

How to Make It

  1. Heat oven to 375° F.

    In a large bowl, combine the flour, sugar, baking powder, and 1/4 teaspoon salt. Add the butter pieces and blend with your fingertips until the mixture is crumbly. Add the egg yolks and knead just until the dough comes together. Form the dough into a disk. Cover with plastic wrap and refrigerate for 15 minutes.

    Using your fingertips, evenly press 2/3 of the dough into a buttered 10-inch pie plate. Spread the marmalade evenly over the top.

    Roll the remaining dough into six 1/2-inch-wide strips and place them in a crisscross pattern over the marmalade. Bake until lightly golden, 40 minutes.