Everybody told me I was crazy trying to make jam out of cantaloupe melons … but it worked! Also thanks to the inspiration from the wonderful Emiko Davies.
The dough of this crostata is your standard shortcrust – I just added the zest of a bio lemon and used salted butter to give it some extra punch. Wonderful for a cup of coffee in the afternoon or for your Sunday brunch – the combination with the slightly smoky and rustic melon jam gives this version of the crostata a unique flavour.
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