This Strawberry Crostata recipe is a typical Italian breakfast favourite.
Crisp and tender pastry is filled with fruity jam and accompanied by a milky coffee for a perfect start to the day. All that’s needed is a view over the Italian countryside!
What is crostata dough?
This Strawberry Crostata recipe uses a wonderful Italian pastry dough called pasta frolla – an Italian shortcrust pastry. Traditionally pasta frolla has a flour:butter:sugar ratio of 2:1:1. While slightly off that particular ratio, I find this crostata dough recipe works well. Pasta frolla is easy to roll and work with. It can be made the day before and stored overnight in the refrigerator or even frozen for 3 months. Use it for all crostate (plural of crostata), tarts and pies. This crostata dough also makes really nice, plain cookies. As with any pastry dough, there are a few tips to remember-
- For results like mine – use pastry flour which has a low protein content. I like the Lighthouse brand
- 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
I want you to be aware that the measurements of this crostata dough recipe has been converted for your convenience from metric. If you have metric scales it is best to use those measurements.
This Strawberry Crostata recipe.
Because here in Queensland we are in the middle of strawberry season, I have chosen to make this crostata with strawberry jam. Here I use my homemade jam but it doesn’t have to be. However, if you go with a store bought jam, please check the percentage of fruit as compared to sugar. You really want to choose a jam with a high fruit content.
Occasionally, I will also add a layer of fresh sliced strawberries over the jam and before the pastry lattice. While the fresh strawberries taste amazing, they will ooze liquid and soften the crisp pastry. Strawberry crostata with extra strawberries will need to be stored in the refrigerator and won’t keep as long. But, I don’t think that will be a problem!
Wedges or squares?
Ok, so how would you cut this crostata? When I am faced with a round cake, pie or tart I will automatically cut wedges. Fun Fact: crostata in Italy is often cut into squares and eaten as a cookie or biscuit with the fingers. But I’m not going to tell you how to cut your crostata. You choose. Either way it’s going to taste great! Guaranteed!
This Strawberry Crostata recipe is one of our family favourites.
I really hope you like it as much as we do!
Crisp and tender pastry is filled with fruity strawberry jam to make a perfect Italian crostata.
- 350 g pastry flour (see notes)
- 140 g powdered sugar icing sugar
- 140 g unsalted butter cut into small pieces
- pinch salt
- 3 egg yolks
- 1 egg
- 1 lemon rind only grated
- 425 g strawberry jam
- Butter a 10in/25cm flan pan with a removable base (see notes).
- Place flour, sugar, butter and salt into food processor bowl. Process until the butter is incorporated and the mixture is sandy. Don't over process!
- Add egg yolks, egg and lemon rind. Process for 30-40 seconds or until the pastry just comes together and forms a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes or even overnight.
- Preheat oven 350F/180C.
- Flour a work surface and a rolling pin.
- Unwrap the dough and set aside 1/3 of the dough.
- Roll out the remaining dough into a circle that will fit the prepared pan. Remember to check that the dough is not sticking underneath and keep your rolling pin floured.
- Roll the dough around the rolling pic and unroll into the pan, carefully easing the dough into the corners.
- Trim away the excess.
- Spread the strawberry jam evenly into the pastry base.
- Add the trimmed dough to the reserved dough and roll out to 10in/25cm in length and about 4in/10cm wide.
- Cut strips of dough. I like to cut the strip quite thin but this is your crostata - cut the strips to whatever size you like.
- Arrange the strips across the crostata in a cross hatch pattern. Rerolling as needed.
- Press the edges to seal and trim excess.
- Bake crostata for 40-45 minutes until browned and cooked through.
- Allow to cool.
- Dust with powdered/icing sugar to serve.
- Use a pastry flour which is low in protein for best results.
- You can use any pan or pie dish you like which is around 10in/25cm.
- If you have metric scales it is best to use those measurements.