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- Crostata di Fragole
- (Strawberry Tart)
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Ingredients:
For the Pastry:
11 oz (300 grams) plain white flour
Pinch of salt
5 oz (150 grams) unsalted butter, softened
4 oz (100 grams) superfine sugar
1 egg
3 egg yolks
Grated zest of 1 unwaxed lemon
For the Filling:
10 oz (275 grams) strawberry high fruit content conserve
1 lb (275 grams) strawberries
Icing sugar, for dusting
Directions:
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- Put the flour and salt into a bowl with the butter, sugar, egg and egg yolks and lemon zest.
Using your fingertips, knead the ingredients together to form a soft dough.
Wrap in greaseproof paper and chill in the fridge for 30 minutes.
Preheat the oven to 375° F. (190° C.)
On a lightly floured surface, roll out three-quarters of the pastry and use to line a 9.5 inch (24 cm.) loose-bottomed flan tin.
Spread with the strawberry conserve.
Roll out the remaining pastry, cut into strips and use to form a lattice on top of the conserve.
Bake in the oven for 20-25 minutes until golden. Leave to cool in the tin.
Before serving, decorate with the whole strawberries and dust with sifted icing sugar. Seves 6-8.
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