Crostata with medlar jam

A few days ago I went to the field and brought a bag of loquats, I didn't know what to do with them and it occurred to me to prepare a jam. Then I had another problem, what to do with that sweet. And here we have the answer, a crostata with medlar jam. Of course you can make it with any jam you like, with apricot candy would be a good option. Crostata is a cake that looks very similar to pasta frola, typical of Argentina and Uruguay, because they surely have the same origin. Pasta frolla is in Italian the basic dough of this cake, translated into Spanish pasta brisa. If after so much data you decide to make a pasta frola, fill it with quince paste.

Preparation time: 30 minutes

Ingredients

• 240 grams of wheat flour
• 4 teaspoons of baking powder
• 110 grams of sugar
• 125 grams of butter
• 1 yolk
• 1 egg
• 2 tablespoons of milk
• 1/2 kg of medlar jam or to taste
• yolk to paint

Preparation

Put the flour, yeast and sugar in a bowl. Then we add the butter and mix very well with a fork or by hand.

When the mixture has been like wet sand we add the egg, the yolk and the milk. We join everything lightly and let it rest for half an hour in a cool place.

We stretch the dough 1/2 cm thick and line a greased mold or with baking paper. We leave a quarter of the dough separated to later make the strips to cover the sweet.

We fill it with the jam that we have chosen, if it were quince paste, first you will have to have it undone with two tablespoons of water in a saucepan over low heat. We cut the remaining dough into strips.

Then we cover with the crisscross strips and fold the edges inward. We are going to knead the cuts on the table so that we have little tubes. Paint with yolk and cook in a hot oven for 30 minutes.

Ready for snack!