Crostata with strawberry jam

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyMedium
210g plain flour
25g caster sugar
1/2 tsp grated lemon peel
175g unsalted butter, chilled, cut into 1cm pieces
1/4 tsp salt
3 tbsp ice water
Plain flour, for dusting, as needed
1 tbsp fresh lemon juice
1 jar (180ml) strawberry preserve
Sprinkle of sliced almonds, toasted
Icing sugar, for dusting, optional
1) Mix the plain flour, caster 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 tbsp at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in clingfilm and refrigerate until firm, about on hour.

2) Position the rack in the centre of the oven and preheat the oven to 200°C/ gas mark 6.

3) Roll out the dough on a floured surface to a 28cm round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserve on top of dough, leaving a 5cm border. Fold the dough border over the filling to form an 20cm round, pleating loosely and pinching to seal any cracks in the dough.

4) Bake the crostata until the crust is golden, 35 to 40 mins. Allow to cool. Sprinkle with the almonds and dust with the icing 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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