2 ¾cups(350 grams) pastry or cake flour ((See note 1))
1 ¼cups(140 grams) powdered sugar(icing sugar)
⅔cup (150 grams) unsalted butter(cut into small pieces (See note 2))
pinchsalt
3egg yolks((See Note 3))
1egg((See Note 3))
1lemon(rind only grated)
1 ⅓cups(425 grams) strawberry jam
Instructions
Butter a 10in/25cm flan pan with a removable base (See note 4).
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! (If you don't have a food processor, see note 5)
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 350ºF/180ºC.
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.
Notes
If you have metric scales it is best to use those measurements.
Use a pastry or cake flour which is low in protein for best results.
Butter should be cold from the fridge. Warm butter will melt into the flour and not give the short texture needed for the pastry.
Eggs can be either cold or at cool room temperature.
You can use any pan or pie dish you like which is around 10in/25cm.
The butter can be rubbed into the flour using your fingertips until the mixture resembles wet sand. Stir in the sugar and salt and continue with the recipe.