This Italian tart is a cinch to make, and whether you make it with homemade jam or bought jam, this light tart is perfect after a large meal when something sweet is needed. Enjoy!
Ingredients
1/2 cup unsalted butter -soft
1/4 cup sugar
1 large egg
2 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
Strawberry jam
Directions
- Cream together the butter and the sugar using an electric mixer on medium-low speed.
- Add in the egg and the vanilla and mix on medium-low speed.
- Put the flour and the baking powder into a sifter.
- Gradually sift and cut the dry ingredients into the wet ingredients. Knead the dough to incorporate all the ingredients. Don’t over work the dough.
- Line a 8x8 inch baking tin with parchment paper, leaving a few inches to hang over all four edges.
- Set aside a 1/4 cup of dough to make the lattice.
- Flatten the dough using a rolling pin and place it in the tin.
- Flatten the dough out evenly, making a 1/4 inch lip around the edges.
- Take the dough that was set aside and flatten it a bit. Lightly flour both sides and roll out the dough using a rolling pin. Flip the dough a few times and lightly flour if the dough becomes sticky.
- Cut the dough into 1/4 inch wide strips to make the lattice. A pastry cutter works best.
- Pre-heat the oven to 350 degrees F.
- Put the strawberry jam on top of the dough. Make sure nothing spills over the edges.
- Carefully make the lattice.
- Bake for 30-32 minutes.
- Carefully lift out the crostata from the tin and place on a wire rack. Carefully remove the parchment paper.
- Cool completely before cutting.
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