Add the cornstarch, lemon juice, and vanilla extract. If you enjoyed this recipe, be sure to give it a star rating and leave a comment or tag me on instagram @marcellina.in.cucina. So simple and perfect! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. The egg yolks will make the dough soft once it’s baked. Here I use my homemade jam but it doesn’t have to be. Bake crostata in the oven for about 30 minutes, or until dough is golden. And it’s impossible to mess up, which is always a good thing for the non-bakers like myself. Quite simply, the dough (pasta frolla) needs to be perfect. Pile them into the middle of the dough, leaving about a 1½” border all the way around the edge. or more if your berries aren't super sweet, Pollo En Escabeche (Puerto Rican Pickled Chicken), In My Kitchen: 4.29.18 | Grabbing the Gusto, In My Kitchen: 4.21.18 | Grabbing the Gusto, Foodies Network » Strawberry Crostata Galette, Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas), Pollo Guisado (Puerto Rican Chicken Stew). If you have metric scales it is best to use those measurements. Essentially, it’s the Italian name for a rustic, free-form pie, where the dough edges are folded up around the filling. Wrap in plastic wrap and place in the fridge for one hour. You can slice crostata and serve it once it has cooled completely (a few hours after coming out of the oven). Variations: Italian Apricot Jam Tart (Crostatina marm, Albicocca) and variations One, 4-inch mini-tart: One, 4-inch tart made with a cookie cutter: My interest in this type of pastry started when my daughter went to Italy for study abroad for her school semester. Add 2 tablespoons of sugar to the sliced strawberries, and stir. All that’s needed is a view over the Italian countryside! Add 2 tablespoons of sugar to the sliced strawberries, and stir. It’s then filled with jam (most traditionally). So, whether you call it a crostata or galette, I call it delish! My name is Pina and I love Italian food and culture! It works best with pastry flour. Roll out the remaining dough into a circle that will fit the prepared pan. The star of a pie is the filling, while in a crostata, the dough and filling are equally as important. But I’m not going to tell you how to cut your crostata. Then you’ll also love this Italian Yogurt Tub cake or the Italian Apple Pie. Add the trimmed dough to the reserved dough and roll out to 10in/25cm in length and about 4in/10cm wide. Perfect in the sense that it can’t be too hard, or too soft, or too crumbly. Also, you can definitely substitute a ready to use store-bought pie crust instead of the homemade pie crust I used, which makes this crostata even easier to put together! It is so easy to make and tastes so good. You choose. Don’t over process! Rerolling as needed. Crostate like this are a favorite and have been since my first trip to Italy. I want you to be aware that the measurements of this crostata dough recipe has been converted for your convenience from metric. I am sure I would enjoy this crostata recipe, no matter the shape! I'm Jannese, a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D'Lites. Dump the strawberries into the center of the dough circle. Remove from oven, let crostata cool completely (a few hours), slice and serve! Did you love this Strawberry Crostata recipe? Just take it out of the freezer and defrost it at room temperature once you’re ready to eat it. This recipe makes the perfect dough (pasta frolla) just like nonna would make. On a smooth surface, very gently form the dough into a ball (photo 4). Stir to dissolve the cornstarch. This recipe is so versatile, you can literally make it with any berries, apples, pears, apricots, peaches, plums, and more. Place the pie crust onto a large baking sheet, lined with parchment. Crostata is an Italian jam tart. You really want to choose a jam with a high fruit content. Course Dessert Cuisine Italian Just beautiful! First, make the crust: In a medium bowl, stir together lightly the flour, sugar and salt. This recipe uses quite a large tart pan - an 11 inch tart pan. You can use the dough to make another crostata, a pastiera, or jam cookies. Add the cornstarch, lemon juice, and vanilla extract to the strawberries. This site uses Akismet to reduce spam. You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to. Process for 30-40 seconds or until the pastry just comes together and forms a ball. You can even make it ahead of time, freeze it, and enjoy it at your convenience! So, whether you call it a crostata or galette, I call it delish! Fun Fact: crostata in Italy is often cut into squares and eaten as a cookie or biscuit with the fingers. Either way it’s going to taste great! I’m following a New York Times recipe for the pastry and another recipe for the filling—the simplest of the recipes I looked at. My daughter is Italy for a year. Full of juicy, fresh berries lightly tossed with sugar, lemon and cornstarch, this strawberry crostata is the perfect quick dessert for a weeknight, or a dinner party. Yes, I think strawberry crostata is my favourite too! If the dough is sticking to the surface, roll it out again with more flour - it most likely needs more flour. Beautiful ! You have successfully joined our subscriber list. Crostatas are easy because they don’t require much fuss: roll out the forgiving pastry, plop on […], […] if there’s a difference. Traditionally pasta frolla has a flour:butter:sugar ratio of 2:1:1. But, I don’t think that will be a problem! Don’t overwork the dough or it will be tough but conversely under worked dough won’t bake evenly, Be sure to chill the crostata dough thoroughly before rolling, Flour the work surface and the rolling pin – not the dough. This crostata uses strawberry jam, the most classic flavor, but you can use any other jam flavor you'd like- apricot, raspberry, fig, etc. Place on a parchment lined baking sheet and bake at 350ºF until golden (about 20 minutes). Strawberry crostata with extra strawberries will need to be stored in the refrigerator and won’t keep as long. Your crostata looks absolutely delicious. Apricot CrostataPastiera (Italian Easter Pie)Strawberry CoulisChocolate Tart. Use a high quality jam, as it’s the only filling ingredient, so the flavor should shine. But a crostata is one of those desserts that is known and made throughout all of Italy. Thank you, Linda! Strawberry Crostata (Italian Jam Tart) Crostata is one of the most classic Italian desserts. Yes, it does use a lot of eggs and I have never seen another like it. Me too, Maria, I love crostata. Or you can slice it up and freeze it for up to 3 months. @2018 - PenciDesign. Which is correct? Crisp and tender pastry is filled with fruity strawberry jam to make a perfect Italian crostata. You can make it slightly thinner, if desired. Fold in the edges of the crostata over the lattices. You can even make it ahead of time, freeze it, and enjoy it at your convenience! I’ve done it with blueberries, blackberries, and raspberries, all with great success. If you are using a smaller tart pan than 11 inches, you could also halve the dough recipe. This recipe will produce a lot of extra dough. Get the exclusive content you crave straight to your inbox. 1/2 recipe of my Perfect Pie Crust (or 1 store-bought pie crust)1 pound of strawberries (about 3 cups)2-3 tablespoons of granulated sugar (use more if needed, depending on the sweetness of the berries)2 tablespoons cornstarch1 teaspoon vanilla extract1 teaspoon lemon juice. Would you like to know the tips and tricks for the BEST Italian food? Roll the dough on to the rolling pin, and transfer it to a tart pan. Bake crostata in the oven for about 30 minutes, or until dough is golden. One of my absolute favorites… although I have not mastered the lattice top. Remember to check that the dough is not sticking underneath and keep your rolling pin floured. Here’s how to make them: Roll out extra dough, cut circles with a cookie cutter, and place about 1/2 tbsp jam in center of circle (photos 1 & 2). Hello! It should be about 1/4″ thick, at the minimum. You can use any pan or pie dish you like which is around 10in/25cm. Learn how your comment data is processed. Process until the butter is incorporated and the mixture is sandy. Oh my goodness, does that ever look delicious. When I am faced with a round cake, pie or tart I will automatically cut wedges. Top dough with jam and spread it out evenly. If you haven’t yet subscribed to the newsletter, don’t forget to click here so that you don’t miss out on more delicious food, tips and news! Dump the strawberries into the center of the dough circle. This strawberry crostata hits the spot! Your recipe states to bake for 30-40 minutes, but the recipe indicates 375F, whereas the video shows 400F. In bowl of a KitcheAid mixer, stir together flour, sugar, and baking powder. This recipe makes the perfect dough (pasta frolla) just like nonna would make. You can make it slightly thinner, if desired. Remove dough from the fridge, remove 1/4 of the dough, and roll the rest of the dough out with a rolling pin on a well floured surface until it's 1/8" thick.