CROSTATA DI FRAGOLE - Italian Strawberry Jam Pie

A light and slightly crumbly Italian version of a pie, made with butter, flour, eggs and fragrant with lemon zest. Topped with jam, typically strawberry or apricot.

Crostata is made with a dough called Pasta Frolla, which is Italian for "short pastry" and is one of the basic pastry doughs of Italy. It is light, slightly crumbly, soft but not too soft, and perfumed with lemon zest. It makes for a great Spring and Summer dessert!

CROSTATA DI FRAGOLE

Prep Time: 30 Minutes

Rest Time: 30 Minutes

Cook Time: 35 Minutes

Total Time: 95 Minutes

Servings: 10 for an 8 or 9 inch tart or spring-form pan

Ingredients:

• 1 3/4 cups all purpose flour

• 1/2 cup sugar

• 1/2 cup, plus 2 tablespoons of cubed butter at room temperature

(butter should be cut into small cubes)

• 1 egg yolk, plus 1 whole egg

• 1 teaspoon baking powder

• Zest of a whole lemon

Topping:

• 3/4 cup of strawberry or apricot jam

Instructions:

1. In the bowl of a stand mixer, sift together the dry ingredients: flour, sugar and baking powder.

2. With the paddle attachment affixed to the stand mixer, add the egg yolk, whole egg, butter and lemon zest into the bowl of dry ingredients and mix until the dough begins to come together. It should almost form a ball.

3. On a lightly floured surface, place the dough and gently form into a ball. Do not knead or work the dough!

4. Once the ball of dough is formed, wrap it in plastic wrap and place in the fridge for 30 minutes.

5. Preheat oven to 350 degrees and position rack to middle of oven.

6. Grease and flour an 8 or 9 inch tart pan or spring-form pan.

7. Remove the dough from the fridge, remove from the plastic wrap and place it onto a lightly floured surface. Begin to roll the dough out with a rolling pin, until it is about 1/8 an inch thick.

8. Next, transfer the dough into the tart pan or spring-form pan and trim-off the access dough, which will be used to do the lattice work.

9. Spoon the jam onto the top of the dough and spread evenly.

10. With the leftover dough, form it into a ball and on a lightly floured surface, roll it out with a rolling pin to about 1/4 of an inch thick. Cut strips and form a lattice pattern on top of the crostata. Be sure to fold in the edges of the crostata over the lattices or if you have any remaining dough, roll out a 1/4 inch thick rope and place around the edge of the crostata, encircling it.

11. Place the crostata into the oven and bake for about 35 minutes, until lightly golden.

12. Once cooked, remove from the oven and let the crostata completely cool.

Then, cut a nice slice and enjoy!