Raspberry Strawberry Crostata
NOTE: the dough for this Italian jam tart needs to chill at least two hours (overnight is preferable), so plan accordingly. It holds up nicely for up to two days, too, and can be made in advance.
Ingredients
- ½ batch chilled Pasta Frolla using this recipe
- 1 cup 260 grams raspberry jam
- 6 to 8 strawberries sliced
- Confectioners’ sugar to finish (optional)
Instructions
- Preheat the oven to 350ºF (180ºC).
- Roll out 2/3 of the dough into a 10-inch circle. Press it into an 8-inch tart pan.
- Add the jam and strawberries to a medium bowl. Stir to combine. Spoon the filling into the tart pan.
- Roll the remaining crust into an 8-inch circle. Cut into strips, and arrange over the filling in a lattice pattern. Trim the excess dough. Roll the edges to seal the crostata.
- Bake 35 to 40 minutes, until golden and bubbly. Let cool completely before cutting. Dust with confectioners’ sugar, if desired, before serving.