Strawberry Crostata Recipe

A shortcrust dough filled with strawberry jam, and topped with lattice-shaped dough.

Course Dessert

Cuisine Italian

Keyword strawberry crostata

Servings inch tart

Preheat the oven to 350F (180C).
Roll the large part of the dough into a 12-inch circle over a clean work surface dusted with flour.
Fold the dough in half.
Fold the dough in half again. You should have a triangle shape.
Gently lift the folded dough and place it over the pan so the pointy end is at the center of the pan.
Unfold the dough, and use your fingers to gently press it into the sides of the pan.
Spread the strawberry preserves evenly over the dough.
Roll the second part of the dough into a 9-inch circle, and use a sharp knife to cut the dough into one-inch strips.
Place half of the strips over the strawberry filling diagonally.
Place the rest of the strips over the top in an opposite direction to the first layer of strips.
Brush with the beaten egg, sprinkle with the almonds, place the pan over a baking sheet and bake for 35-45 minutes over the second lower oven rack.

Roll the dough chilled to prevent it from sticking to the surface. If you are having difficulties, roll it between two pieces of parchment paper.

Of course, the lattice top is optional; you can also cut the dough into shapes and top it with it.
The recipe yields one nine-inch or ten-inch tart shell.
To make an 8-inch tart, cut the recipe in half.
Store the crostata at room temperature for up to three days, or in the refrigerator for up to one week.
To freeze, cover it with plastic wrap, place it in a freeze bag, and freeze it for up to four weeks.