Crostata With Strawberry Jam Recipes

CROSTATA ITALIAN JAM TART

Steps:

• PREHEAT oven to 180°C GREASE a 26cm round shallow baking tin with a little butter. MIX the butter and flour in a large bowl or free-standing electric mixer, until it resembles fine sand. ADD the egg yolks, sugar, lemon zest, vanilla extract and baking powder. MIX until well combined and the mixture starts to form a dough. If it seems a little dry, add a splash of rum, Amaretto or milk. COVER the dough with cling film and rest in the fridge for 30 minutes. CUT off one quarter of the dough and set aside. ROLL out the remaining pastry on a floured surface until it's just under1cm thick and large enough to line the prepared tin. SPOON the jam into the pastry case and spread to form an even surface. FOLD over any excess pastry around the sides to create a 2cm border. ROLL out the remaining quarter of the dough and cut into long strips, about 2.5cm wide. (Use a pasta cutter to create a crinkled edge if you have one) CREATE with the cut strips a lattice effect over the top of the jam. BAKE for 30-45 minutes, until the pastry is golden brown. LEAVE to cool in its tin before serving.

BLACKBERRY CROSTATA

Steps:

• Begin by preheating your oven to 400 degrees F. Also line a baking sheet with parchment paper so it will be ready after you've rolled out the crust.
• In a large bowl combine blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch. Stir until combined; then set aside.
• On a lightly floured work surface, roll out your pie dough into a large circle about 1/4" thick. Transfer the pie dough to your baking sheet.
• Pour the blackberry mixture onto the center of the dough. Gently pull the side of the dough up and around the blackberries, leaving some of the fruit in the center still exposed.
• In a small bowl, whisk together the egg and water. Brush on the pie crust; then sprinkle generously with the sanding sugar.
• Bake the crostata at 400 degrees F for about 40 - 50 minutes or until the fruit is bubbly and the crust is golden.
• For a firm filling, allow the crostata to cool completely before cutting and serving. Or serve warm if you prefer a slightly runnier filling.

CROSTATA WITH STRAWBERRY JAM

Steps:

• Mix the flour, sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silicon pad or parchment paper. Stir the lemon juice into the preserves and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
• Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.