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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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.
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