Description
An Italian-style tart filled with fresh strawberries and an orange and rhubarb jam. Top the bubbling berry tart with a scoop of vanilla ice cream and you are in business. Adapted from Four-Star Desserts by Emily Luchetti.
Ingredients
Scale
- 2 cups plus 1 tablespoon all-purpose flour
- 2/3 cups plus 1 tablespoon sugar
- 1 stick (8 tablespoons) cold unsalted butter, cut in bits
- 2 large eggs
- 1 large eg yolk
- 2/3 cup rhubarb jam (recipe from food in jars by Marisa McClellan)
- 2 pints strawberries, hulled and cut in half
Instructions
- Combine 2 cups of the flour, 2/3 cup sugar and butter bits in a medium bowl.
- Mix the ingredients with pastry blender or fingers until mixture looks like cornmeal.
- Add 1 egg and egg yolk, mix until dough comes together (1-2 minutes)
- Divide the dough in half, flatten, wrap and chill for at least 30 minutes.
- On a lightly floured work surface roll one of the pieces of dough into a 10″ circle.
- Carefully lift the dough circle and place on a parchment lined baking sheet.
- Roll out the second piece of dough into a 10″ circle and cut into strips- I used a decorative fluted cutter.
- Chill both the dough circle and the dough strips until firm -about 30 minutes.
- Preheat the oven to 375F.
- Remove the dough from the fridge and spread the jam on the 10″ round circle, leaving a 1″ edge all the way around.
- Place the prepared strawberries on top of the jam spread dough and sprinkle with the remaining 1 tablespoon of sugar. This would be a fun and tasty place to use vanilla or lavender spiced sugar.
- Lightly beat the egg and brush it on the 1″ edge of dough circle.
- Lay the strips on top of the strawberries (how you like), letting the end of each strip end on the egg washed edges.
- Fold the edges of the dough circle back over the lattice, about 1/2″ over the edges of the strips.
- Brush all the edges and the dough strips on top with more of the egg wash.
- Bake the crostata for around 35 minutes or until filling is bubbling and pastry is golden brown.
- Cool on a metal rack, slice and serve the same day it is baked.
- Prep Time: 60 mins
- Cook Time: 35 mins
- Category: Baking
- Cuisine: Italian