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.
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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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