Jam Crostata
Ingredients
- 200 gWheat flour (sifted)
- 100 gUnsalted butter (cold, diced)
- 66.7 gWhite sugar
- 1.3 pcEgg (whole)
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 200 gStrawberry jam (extra or classic)
- 0.7 pinchFleur de sel
Method
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.
- 1
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
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
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
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
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
Bake at 180°C until the crust is golden and the jam starts to bubble slightly around the edges.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature under a cake dome or dry cloth for 3 to 4 days.
