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RECIPE
7 INGREDIENTS31 STEPS2hr 50min

Crostata di Fragole (Strawberry Tart)

4.3
3 Ratings
Sweet, rich jam mixed with a thin, delicate pastry are a match made in my oven! Recreate my strawberry jam pie or create your own version using your favourite fruit jam. The perfect afternoon tea or light dessert after a hearty meal at dinner.
Crostata di Fragole (Strawberry Tart) Recipe | SideChef
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Sweet, rich jam mixed with a thin, delicate pastry are a match made in my oven! Recreate my strawberry jam pie or create your own version using your favourite fruit jam. The perfect afternoon tea or light dessert after a hearty meal at dinner.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
2hr 50min
Total Time
$2.44
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 1/2 cups
Strawberry Jam
or Any Jam Of Your Choice
1 3/4 cups
2
Eggs , separated
1
1/3 cup
Butter , room temperature, cubed
1 pckg
Vanilla Powder
or 1 Teaspoon Vanilla Essence
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Nutrition Per Serving

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CALORIES
596
FAT
16.9 g
PROTEIN
11.6 g
CARBS
99.0 g

Cooking Instructions

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Step 1
Place All-Purpose Flour (1 3/4 cups) onto a chopping board. Chop the Butter (1/3 cup) and add to flour.
Step 2
Add Granulated Sugar (1/2 cup) and start to combine the ingredients with your hands. Squeeze the mixture in with the butter using your hands so it softens and eventually melts into the ingredients. Continue for at least 10 minutes.
Step 3
Make a medium sized heap (or a small mountain) with the ingredients, and then, by joining your fingers together at the tips, swirl them around to make a circle in the centre and eventually a well.
Step 4
Crack a whole Egg (1) .
Step 5
Separate the other Eggs (2) Yolks and Whites. Add the yolks only to the mix.
Step 6
Using your fingers, mix the eggs well and if you don't like the feeling, you can of course use a fork!
Step 7
Sprinkle the Vanilla Powder (1 pckg) into the egg and mix well.
Step 8
Slowly gather up the flour from around the edges using the palm of your hand and push it through to the eggs in the middle making a moist heap – be careful the egg doesn't run everywhere by catching it and scooping it all back up.
Step 9
Continue to combine all of the mixture together so that it begins to bind and soften, picking up crumbs of flour and sticking it back in, while gently kneading it.
Step 10
You can stop working the dough once it has a smooth texture and all of the ingredients have combined well. Create a sort of oval shape instead of a big, round ball, so it is easier to roll out later on!
Step 11
Wrap the ball tightly with cling wrap. Put the dough in the fridge for 1 hour. The pastry is the key ingredient to make the best strawberry jam pie recipe.
Step 12
Preheat the oven to 180 degrees C (350 degrees F) and remove the dough from the fridge.
Step 13
Sprinkle some flour onto the chopping board and place the ball of dough on top.
Step 14
Press down on it using your fingers, then sprinkle some more flour on top of the dough, get a rolling pin and flatten it from front to back and side to side, opening it up.
Step 15
Turn it on the other side and roll it again using the rolling pin, adding more flour if you need to and especially if it's a little bit sticky. If any small pieces fall off the edges, stick them back on with your fingers and work them back in with the rolling pin.
Step 16
Get a non-stock tart pan that has a detachable bottom and rub a generous amount of butter all over it, including on the sides. If you like, you can melt the butter, then spread it using a brush.
Step 17
Sprinkle flour all over the base making sure it sticks to the base and sides. This will stop the cake from sticking to the pan once it is cooked. The easiest thing to do is shake it from side to side to move the flour around.
Step 18
Place the rolling pin vertically on top of the base and gently roll the base around it guiding it with your hands.
Step 19
Place the base on top of the tray, rolling the pin from one end to the other, so that the base begins to fall into place then very delicately help it mould to the shape of the tray pressing down with your fingers.
Step 20
Using the rolling pin again, roll over the edges, trimming the excess dough off.
Step 21
If you need to, using the excess dough, add some extra pieces to the sides, sticking them all the way around to make sure you have even sides and that the base is the perfect height for your filling.
Step 22
With a fork, make small deep holes all over the base to help it cook through in the oven – it is very important you do this or your cake might crack in the oven!
Step 23
Pour the Strawberry Jam (1 1/2 cups) into the base.
Step 24
Try to even it out as much as possible.
Step 25
Using the rest of the leftover dough, make a ball and flatten it with a rolling pin, once again making a very thin, oval-like shape. Cut this into strips using a long, sharp knife around 1 1/2 centimeters wide.
Step 26
Starting from the middle of the tart, place one strip at a time on top of the jam, making sure it reaches the tip of the base on both edges by helping it to stick down with your fingers. The strips can be laid around 0.5cm apart.
Step 27
Repeat this process, laying down the rest of the strips in the opposite direction, and creating a criss cross effect.
Step 28
Place the tart into the preheated oven for around 40 minutes.
Step 29
Remove the tart from the oven and let it rest for 1 or 2 hours.
Step 30
To serve, slice a piece of strawberry jam pie into a triangle, (just like a pizza!) and put it on a square plate.
Step 31
Decorate it by sifting icing sugar over top, letting some of it fall on to the plate. A scoop of vanilla gelato on the side would be the perfect addition!
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Nutrition Per Serving
Calories
596
% Daily Value*
Fat
16.9 g
22%
Saturated Fat
9.6 g
48%
Trans Fat
0.0 g
--
Cholesterol
130.5 mg
44%
Carbohydrates
99.0 g
36%
Fiber
8.3 g
30%
Sugars
66.2 g
--
Protein
11.6 g
23%
Sodium
84.7 mg
4%
Vitamin D
0.5 µg
2%
Calcium
164.6 mg
13%
Iron
2.6 mg
14%
Potassium
403.2 mg
9%
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