Tink, tink, tink. I know that we are headed towards Summer when I wake up early to make coffee and hear the chirping of birds outside my kitchen window. Only the birds don’t all go tweet tweet, we always have a few loud ones that go tink, tink, tink which is kind of weird and I have no idea what kind of bird calls out tink but that’s why I don’t need an alarm to wake me when the weather turns warm and our windows are open.
I have a thing for pies and tarts. Now- I’ve added crostata, an Italian inspired pie/tart filled with fresh strawberries and spread with rhubarb jam to my list of favorites. I look forward to a Summer filled with visits to the local farmer’s markets to find the freshest ripest fruits for the rustic pastry creations that I love to make.
I used the rhubarb jam with strawberries and orange that I made using a recipe from food in jars by Marisa McClellan. The verdict is the jam is delicious and I will be trying more recipes from this little gem of a preserving book.
I also will be baking more of Summer’s fruit (blackberries -for one!) using this crostata dough which is quick and easy to make, chill, roll out and bake. Make sure you use parchment paper for the baking pan to save on the clean up from the bubbling fruit juice escaping from your hot crostata. A scoop of vanilla ice cream on top is another good idea to try.
No matter how you decide to place the strips on top of your crostata-the cut pieces all come out beautifully and make lovely slices of strawberry pie. Don’t forget the rhubarb jam-I love rhubarb and think it adds so much flavor to this recipe, but purchased strawberry jam would be good too.
Adapted from Four-Star Desserts by Emily Luchetti.
- 2 cups plus 1 tablespoon all-purpose flour
- 2/3 cups plus 1 tablespoon sugar
- 1 stick (8 tablespoons) cold unsalted butter, cut in bits
- 2 large eggs
- 1 large eg yolk
- 2/3 cup rhubarb jam (recipe from food in jars by Marisa McClellan)
- 2 pints strawberries, hulled and cut in half
- Combine 2 cups of the flour, 2/3 cup sugar and butter bits in a medium bowl.
- Mix the ingredients with pastry blender or fingers until mixture looks like cornmeal.
- Add 1 egg and egg yolk, mix until dough comes together (1-2 minutes)
- Divide the dough in half, flatten, wrap and chill for at least 30 minutes.
- On a lightly floured work surface roll one of the pieces of dough into a 10" circle.
- Carefully lift the dough circle and place on a parchment lined baking sheet.
- Roll out the second piece of dough into a 10" circle and cut into strips- I used a decorative fluted cutter.
- Chill both the dough circle and the dough strips until firm -about 30 minutes.
- Preheat the oven to 375F.
- Remove the dough from the fridge and spread the jam on the 10" round circle, leaving a 1" edge all the way around.
- Place the prepared strawberries on top of the jam spread dough and sprinkle with the remaining 1 tablespoon of sugar. This would be a fun and tasty place to use vanilla or lavender spiced sugar.
- Lightly beat the egg and brush it on the 1" edge of dough circle.
- Lay the strips on top of the strawberries (how you like), letting the end of each strip end on the egg washed edges.
- Fold the edges of the dough circle back over the lattice, about 1/2" over the edges of the strips.
- Brush all the edges and the dough strips on top with more of the egg wash.
- Bake the crostata for around 35 minutes or until filling is bubbling and pastry is golden brown.
- Cool on a metal rack, slice and serve the same day it is baked.