Preparation: 40 minutes
Cooking time: 30 minutes at 180°C


  • 250 g of Spadoni Whole-grain Flour
  • 100 g butter
  • 100 g of cane sugar
  • 1 egg
  • 1 lemon
  • 1 apple
  • 1 jar of blueberry jam
  • a pinch of salt


Make the flour into a mound with a crater in the middle, where you will put the sugar, egg, salt, softened, diced butter and grated lemon zest. Knead together quickly (this also works well in a food processor), make a ball, and leave it to rest for half an hour in the fridge. Cover the base of a greased shallow baking tin with half of the pastry, stretching it out with your hands, spread the jam, and then place the thinly-sliced apple on top. Create strips with the remaining pastry and place them on top in a criss-cross pattern. Bake at 180°C for 30 minutes.

Ricetta con crostata mele e marmellata Molino Spadoni