This recipe has its origins in Bardera, Somalia. There, a Somali cook trained by Italians used to prepare a ricotta crostata using a delicious, buttery dough. This dough is great with many different types of fillings: jams, ricotta, fresh fruits, custard, etc. This lovely recipe I founded at A&L site.
Ingredients:
(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
Recipe #1:
1 cup (200 g) Granulated white sugar
1 cup (250 mL) Unsalted butter (softened)
1 Large Egg
1 Egg yolk
½ tsp (2.5 mL) Baking powder
1 tsp (5 mL) Vanilla extract
3 cups (420 g) All-purpose (plain) flour
¼ tsp (1.25 mL) Salt
1 cup (237 mL) Jam
Recipe #2:
1 cup (200 g) Granulated white sugar
1 cup (250 mL) Unsalted butter (softened)
2 Large Eggs
1 tsp (5 mL) Vanilla extract
½ tsp (2.5 mL) Baking powder
3 cups (420 g) All-purpose (plain) flour
½ cup (100 g) Almonds (ground)
¼ tsp (1.25 mL) Salt
1 cup (237 mL) Jam
Steps...
