Once I made crostata and my bf told: that’s tasty, but dough became wet from jam, and it should remain dry. So after a while I invented this dough – as coconut helps to keep dough crunchy.
Time of preparation: Difficulty:
Butter____ 175 grams
Coconut chips_2/3 cup
Sugar Powder_ 1 cup
Salt______1/2 of a teaspoon
Lemon Juice (optionally)
Jam______300 grams (I used blackberry jam)
1. Mix sifted flour with coconut chips, sugar, and salt. Add diced cold butter, cut in crumbles mixing with flour. Add yolks and mix fast till the dough is elastic. If the dough is too dry, add one or two tablespoons of cold lemon juice. Form a ball and put in the fridge for an hour.
2. Separate the dough in two parts, roll out the first and put in the greased baking dish. Cover dough with jam. From the remaining dough make stripes and decorate the cake. Bake for 40 minutes on 190C (380F).
This amount of dough is for a really big cake so if you use baking shape of 24-26 cm, you can make just ½ of the portion.