Jam Crostata Food
CROSTATA WITH STRAWBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F.
- Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silicon pad or parchment paper. Stir the lemon juice into the preserves and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
- Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
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- Using your hands, form the dough into a ball and cover with plastic wrap, and let the dough rest for a minimum of one hour although you can refrigerate the dough overnight.
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- In a large bowl, using a fork, stir together the all-purpose flour, cake flour, sugar, lemon zest and salt. Using your fingertips, work in the butter until the dough resembles coarse meal. Make a well in the center and add the whole egg. Gently blend the ingredients with a fork to form a soft dough. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic and refrigerate until firm, at least 1 hour or overnight.
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