I made a crostata recipe for the blog almost one year ago. I can’t believe it was that long ago. It seems like yesterday that I was photographing it. Since then, so much has happened. I got engaged, changed jobs, started to plan a wedding, went to Italy for my cousin’s wedding, Ben officially became a lawyer, got a permanent position at a really great firm….it’s truly amazing what can happen in just one year and the milestones you can achieve.
So sorry to get a little sappy here, but I guess in a way, this crostata is a symbol of all the milestones we’ve hit over these 365 days.
I’ve always enjoyed this crostata (jam tart) and am happy that I started making it once my mom stopped making it. The beauty of this dessert is that you can use really any jam you have on hand. I had a nice strawberry lemon jam in the fridge, so that’s what I used. I grew up on the classic strawberry crostata, but I think a plum jam would be really nice here or even an apricot jam would be delicious (I think I just decided on my next crostata flavour!).
So nevertheless, here’s the recipe (again):
Strawberry Lemon Crostata
- 3 cups flour
- 4 eggs
- 1/2 cup sugar
- pinch of salt
- 2 tsp vanilla
- 2 tsp pan degli angeli yeast
- zest from one lemon
- 1/2 cup butter (at room temperature)
- 250mL Casa Giulia jam
- In a mixer, combine the eggs and sugar. Then add the vanilla, salt, yeast and lemon zest. Cut the butter into small cubes and add to the egg mixture, mixing continuously. At this point, the butter may have not dissolved completely into the egg mixture, but don’t worry, it will incorporate once you add the flour in.
- At this point, add the sifted flour in a little bit at a time. Once you’re done adding the flour in, the dough will still be a bit “wet.” This is what you want. Now transfer the dough to a floured working surface. Continue kneading the dough and adding flour until you’ve reached a dough-like consistency. I added a good 3 extra cups of flour while kneading. The dough should be soft to the touch so that you can roll it out, but not too hard in consistency.
- Roll out the dough with a rolling pin. It should be about 0.5 inches thick by the time you’re finished rolling. Transfer your dough to a buttered and floured pie dish. You’ll want the edges of the to hang off the dish. Cut the edges of the dough off. Use this extra dough to cut strips that will top the crostata. Instead of cutting strips, I used a cookie cutter to cut the dough into small flower shapes. I topped the crostata with these.
- Fill the crostata with the jam.
- Fold the edges of the dough in, and top with strips or shapes that you’ve made with your cookie cutter.
- Bake in the oven at 400 degrees Fahrenheit for 40 minutes.