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!
Crostata with strawberry jam
Ingredients
300g whole-wheat flour
150g butter
150g Vanilla dark brown sugar homemade
1 egg
1 pinch of salt
strawberry jam
PREPARATION: 20 MIN
COOKING: 30-35 MIN
DIFFICULTY: MEDIUM
SERVING: 8
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!!