January 17, 2018

Crostata with strawberry jam

Some years ago (I would say a life ago…) we had a regular plan for the Saturdays.

We loved cooking and having dinner at one of our best friends home.

We usually brought some fresh food to cook and a dessert.

From those days I earned my nickname “the general”… I let you guess why 😀

Well, one day, a tragedy was just avoided… 🙂

We baked a dessert at our home and, when we were moving it from the baking pan to the serving dish, it fell down…

We feared for a moment we lost it, but we had some chance, the dessert fell down, but it remain inside the baking pan and never touch the ground 😉

So the only problem was that it was no more a round, perfect delicious crostata, but a crushed ones.

The solution? We cut it in small pieces!

Then we went to our friend home and we spent anyway a wonderful evening like as usual.

By the way, do you know what it is a crostata? It’s an Italian traditional cake.

It’s a kind of tarte and it’s made with shortcrust pastry and jam.

You can use any kind of jam, chocolate or custard for the filling…

How to identify a crostata? It has some pastry stripes on the top.

The simplest and the most delicious one? For me it’s the crostata with strawberry jam! 😉

300g whole-wheat flour

150g butter

1 egg

1 pinch of salt

strawberry jam

Let’s prepare the shortcrust pastry, following the instructions you can find here: sweet shortcrust pastry.

Take a round fluted tart mould with removable bottom and line it with parchment paper.

Take 2/3 of the shortcrust, we will use the rest for the decorative top crust.

Gently roll out the dough using your fingers and your palm inside the mould.

Make sure to form a 1 cm border.

Fill it with strawberry jam.

Preheat the oven at 180°C.

Take the rest of the dough, make some tiny stripes and put them on the top, pressing the extremities on the borders, and make a lattice finish.

At the end, make a final stripe for covering the extremities of the lattice finish.

Bake for 30-40 minutes or until golden.

Once cooked, let it cool, put on a serving dish, slice and enjoy it.

Bon Appétit!!

Author: Carla