I had some of my Strawberry Jam leftover and I immediately knew what I wanted to make with it. Crostata is a basic Italian cake. When I say basic, I mean that everyone knows how to make it and it is one of those cakes that people often make at home. It is probably the most baked cake of all. It is very easy to make, the dough is very forgiving and you can fill it with more or less anything you like. There are many variations in the dough recipe, but I am sticking to my mom’s recipe, which is less buttery than others, thus making it healthier and less crumbly. I LOVE this dough and use it for all my tarts. One of the most classic crostata filling is jam. I was surprised when I looked in my archive and saw I hadn’t posted a Jam Crostata yet! So, here you have it: Strawberry Jam Crostata, made with home-made jam! Enjoy!
- 250 gms – 8.8 oz. flour
- 125 gms – 4.4 oz. sugar
- 125 gms – 4.4 oz. softened unsalted butter
- 1 egg
- 1 pinch of salt
- Strawberry Jam, home-made or store bought
- Knead the flour together with the sugar, butter, egg and salt until obtaining a smooth dough.
- Wrap it with some cling wrap and put it in the fridge for 30 minutes.
- Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.
- Cut a circle of approximately the same size as your tart tin and put the dough in the greased tin. Press it down well and make sure you have dough at the side as well.
- Fill the tart with jam (about ½ cm – 0.2 inch of filling should suffice).
- If you have any leftover dough, use it to decorate the top of the crostata. You can make a lattice work on it or simple shapes with cookie cutters.
- Bake in a pre-heated oven at 180°C – 355°F for about 40 minutes, or until golden brown and cooked through.
- Let the tart cool down completely before un-moulding and serving it.