Servings: 10 to 12
Filled with fresh preserves, this is a classic breakfast jam crostata in Italy. Freshly made strawberry jam is my choice here, but feel free to substitute a pound of your favorite summer fruit. In a pinch, use frozen fruit. I usually use a lattice top for this crostata, but use cookie cutouts if you like.
This was pretty easy to make. My one comment would be that the amount of sugar in the homemade Strawberry Jam is a bit too much. It results in a jam that is overly sweet. My family loved the tart overall, but asked that I might want to cut down on the sugar the next time. Maybe I will do just one cup of sugar and see how that goes.
I made this for the first time, not really knowing what to expect because I had never worked with Pasta Frolla. It was not difficult at all and I included the baking powder. Multiple samples went to friends for critique and they all loved it depending on their taste for sweetness in jam. Even included the start cutouts :)
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