We loved this recipe by Jeff Mauro from the Food Network. He uses strawberry jam instead of mixing sugar to level up the “strawberriness” of this crostata. And if that wasn’t enough, he serves it with, you guessed it, strawberry ice cream (in our case, Pinkie’s Farm Strawberrific Frozen Yogurt). Here’s the link to the original recipe. For a video, click here.
Ingredients
1 Flaky Pinkie’s Farm Butter Pie & Pastry Crust
1 500g King Berries (from Pinkie’s Farm)
1/3 cup Chunky Strawberry Jam (from Pinkie’s Farm
2 tsp cornstarch
1tbsp lemon juice
Zest from 1 lemon
1 egg (beaten)
White sugar
All-purpose floor for dusting
Strawberrific Froyo from Pinkie’s Farm
Procedure:
Combine the strawberries, jam, cornstarch, lemon juice, and lemon zest in a medium bowl and gently stir to coat.
Preheat the oven to 400 degrees F.
Roll the dough out on a lightly floured surface (we recommend you using parchment paper as our dough is very buttery and softens fast) to make a 12 inch round. Transfer to a large rimmed baking sheet lined with parchment paper.
Spread the strawberry mixture, including the juices, on the center of the dough, leaving a 2 inch border. Fold the edges over the filling, pleating as needed and leaving the center open. Brush the edges of the dough with the beaten egg and sprinkle with sugar.
Bake until the crust is golden brown and the filling is tender and bubbling, about 25-35 minutes.
Transfer to a wire rack to cool to room temperature, about 30 minutes. Slice and serve with a dollop of whipped cream or a scoop of ice cream.
Fearless Apron 