Strawberry Crostata
A shortcrust dough filled with strawberry jam, and topped with lattice-shaped dough.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 9 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 Recipe Pasta Frolla, chilled and divided into 2/3 and 1/3 parts.
- 1 Recipe Strawberry preserves
- 1 Egg, beaten
- 1/2 Cup Sliced or slivered almonds ((60g))
Instructions
- 1
Preheat the oven to 350F (180C).
- 2
Roll the large part of the dough into a 12-inch circle over a clean work surface dusted with flour.
- 3
Fold the dough in half.
- 4
Fold the dough in half again. You should have a triangle shape.
- 5
Gently lift the folded dough and place it over the pan so the pointy end is at the center of the pan.
- 6
Unfold the dough, and use your fingers to gently press it into the sides of the pan.
- 7
Spread the strawberry preserves evenly over the dough.
- 8
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.
- 9
Place half of the strips over the strawberry filling diagonally.
- 10
Place the rest of the strips over the top in an opposite direction to the first layer of strips.
- 11
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.