crostata recipe

Crisp and tender pastry is filled with fruity strawberry jam to make a perfect Italian crostata.

Strawberry Crostata Recipe

(350 grams) pastry

(140 grams) powdered sugar (icing sugar)

salt

lemon (rind only grated)

strawberry jam

Butter a 10in/25cm flan pan with a removable base (see notes).

Place flour, sugar, butter and salt into food processor bowl. Process until the butter is incorporated and the mixture is sandy. Don't over process!

Add egg yolks, egg and lemon rind. Process for 30-40 seconds or until the pastry just comes together and forms a ball.

Wrap in plastic wrap and refrigerate for 30 minutes or even overnight.

Preheat oven 350ºF/180ºC.

Flour a work surface and a rolling pin.

Unwrap the dough and set aside 1/3 of the dough.

Roll out the remaining dough into a circle that will fit the prepared pan. Remember to check that the dough is not sticking underneath and keep your rolling pin floured.

Roll the dough around the rolling pic and unroll into the pan, carefully easing the dough into the corners.

Trim away the excess.

Spread the strawberry jam evenly into the pastry base.

Add the trimmed dough to the reserved dough and roll out to 10in/25cm in length and about 4in/10cm wide.

Cut strips of dough. I like to cut the strip quite thin but this is your crostata - cut the strips to whatever size you like.

Arrange the strips across the crostata in a cross hatch pattern. Rerolling as needed.

Press the edges to seal and trim excess.

Bake crostata for 40-45 minutes until browned and cooked through.

Allow to cool.

Dust with powdered/icing sugar to serve.

“This is a classic recipe for the simplest jam tart pastry with an almost cake-like crumb. It’s usually made with a blackberry or apricot jam. This tart can be made in a pinch with 250g of your favourite ready-made jam and by simply following the recipe for the pastry crust,” says Emiko Davies. This is an edited extract from Torta della Nonna by Emiko Davies (Hardie Grant Books, $34.99).

Crostata di marmellata (apricot jam tart) recipe

ripe apricots

sugar

cold unsalted butter

(250 grams) plain (all purpose) flour

whole egg, plus 1 egg, beaten (save the white to brush the pastry)

lemon

This keeps up to 4 days chilled, and spiced quinces can be kept refrigerated in an airtight container for up to 2 months. You can also keep the polenta crust refrigerated for 3 days, or frozen for up to 3 months. Begin this recipe 1 day ahead. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

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Top 3 crostata recipe recipes from across the web

The most viewed crostata recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Crostata Recipe

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The most viewed crostata recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine