How to make
In a large bowl, sift the flour with a pinch of salt and a teaspoon of baking powder.
Add one egg, one yolk, 3.5 oz (100 g) of sugar and the sliced cold butter. Flavor with the grated peel of one lemon and one vanilla powder.
Knead a soft butter pastry dough. Put the kneaded dough in the refrigerator for an hour.
Tear off a small piece of the cooled dough. Roll out the rest on a piece of baking paper. Transfer it into an elongated tray measuring 11x7″ (28x18 cm). Form a high boarder.
Make a long elongated form with the dough. Divide the dough into 6 sections.
In each section (box), add from the plum jam and quince jam.
Try to alternate them in color, in order to make the crostata look more beautiful.
Bake the crostata at 360°F (180°C) in a preheated oven, until it is nicely browned.
After baking, transfer the crostata with plum and quince jam onto a wire rack and sprinkle it with powdered sugar.
Enjoy!
