Crostata
This crostata layers glossy strawberry jam over a tender pasta frolla for a rustic tart that slices clean. The lattice on this strawberry crostata looks fancy, but you’ll find the method straightforward.
Servings: 10
Equipment
- Tart Pan 10-Inch
- Pastry Cutter Optional
Ingredients
- 2 ⅔ Cups pastry flour or all purpose flour, 14 Ounces, 400g
- 2 Teaspoons baking powder
- ½ Cup granulated sugar 3 ½ Ounces, 100g
- 1 Stick butter chilled but slightly softened, ½ Cup, 115g
- 2 eggs large
- 1 Teaspoon vanilla extract
- 2 Cups strawberry jam 16 Ounces, 660g
Instructions
Make Pasta Frolla (Sweet Shortcrust Pastry)
- In a large mixing bowl, whisk the flour, baking powder and sugar together.
- Make a small well in the center and add the (still cold but slightly softened) butter, eggs and vanilla extract.
- Use a fork or a pastry cutter to cut the wet ingredients into the dry ones. You’ll get a type of shaggy dough.
- Use your hands to ball the dough together. This doesn’t need to be perfect, you just want the dough to come together.
Chill Dough
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Once the dough has chilled, preheat your oven to 350°F.
Line Tart Pan with Pastry
- Roll the dough on a clean, floured surface until it is about ¼ inch thick.
- Fit the dough into your tart pan and lightly press it into the bottom and up the sides of the pan.
- Trim any excess dough with a sharp knife.
- Re-roll the leftover pie crust and cut into 1-inch strips.
Add Jam Layer
- Fill the tart shell with an even layer of strawberry jam.
Make Crisscross Topping
- Use the pastry strips to make a crisscross or basket weave over the top of the tart.
- Trim any excess dough and press the edges of the pastry strips into the sides of the tart to adhere them.
Bake, Cool and Enjoy
- Bake in the preheated oven for 30 minutes.
- The crust will be flaky and golden brown in color.
- Cool the strawberry crostata in the pan to room temperature before slicing and serving.
Notes
Keep it cold: Start with cold butter and chill the dough so the crumb stays short.
Light handling: Mix just to combine to avoid a tough crust and achieve the crumbly texture pasta frolla is known for.
Even thickness: Roll the dough uniformly so it bakes and browns evenly.
Clean cuts: Let it cool fully so the jam sets instead of seeping out when slicing.
Neat lattice: Chill the strips briefly so they lift and lay without stretching.
Light handling: Mix just to combine to avoid a tough crust and achieve the crumbly texture pasta frolla is known for.
Even thickness: Roll the dough uniformly so it bakes and browns evenly.
Clean cuts: Let it cool fully so the jam sets instead of seeping out when slicing.
Neat lattice: Chill the strips briefly so they lift and lay without stretching.
Nutrition
Calories: 351kcal | Carbohydrates: 80g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 182mg | Fiber: 4g | Sugar: 43g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg
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