Jam Crostata

A golden shortcrust pastry that snaps under the knife. The reduced strawberry jam provides a melting texture and a hint of acidity that balances the richness of the butter.

• Prep time: 30 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 580
• Protein: 7 g
• Carbs: 84 g
• Fat: 23 g

Ingredients

• 200 g Wheat flour ( sifted )
• 100 g Minimum butter sweet ( cold, diced )
• 66.7 g White sugar
• 1.3 piece Egg ( whole )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 200 g Strawberry jam (extra or classic)
• 0.7 pinch Fleur de sel

Instructions

1. Sand the dough

   In a mixing bowl, combine flour, sugar, and cold cubed butter. Rub the mixture with your fingertips until it reaches a coarse sandy texture with no visible butter chunks.

2. Bind and combine

   Add eggs, lemon zest, and fleur de sel. Quickly bring together to form a ball. Do not overwork the dough to avoid developing elasticity; it must remain crumbly.

3. Chill the dough

   Wrap the dough ball in film and refrigerate. The butter needs to firm up so the dough is easy to roll and doesn't shrink during baking.

4. Line the tin

   Roll out two-thirds of the dough to a 4mm thickness. Line a buttered tart tin. Prick the bottom with a fork to prevent air bubbles.

5. Fill and lattice

   Spread the jam evenly. Roll out the remaining dough and cut into strips. Arrange the strips in a diamond pattern over the jam, sealing them to the edges.

6. Baking

   Bake at 180°C until the crust is golden and the jam starts to bubble slightly around the edges.

Chef's tips

• Do not overwork the dough once eggs are added, or it will lose its crumbly texture.
• Only remove the crostata from the tin when completely cold, otherwise it may break.

Storage

Store at room temperature under a cake dome or dry cloth for 3 to 4 days.