(recipe adapted from The Joy of Cooking)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
7 1/2 tablespoons unsalted butter
3 tablespoons ice water
Shift the dry ingredients together.
Work in the butter with your hands, until it looks like cornmeal.
Add the water.
Mix with a fork, until the dough comes together.
Form the dough into a disk and refrigerate the dough for at least 1 hour.
1/4 cup strawberry jam
1/4 cup strawberries
2 tablespoons sugar
4 teaspoons all-purpose flour
Zest of 1 lemon
Juice of 1/2 a lemon
Roll out the chilled dough, until it’s 11 inches in diameter.
Spread the jam on the dough.
Add the filling.
Fold the sides of the crostata inward.
Bake in a 375F oven for 25 to 35 minutes.
The crust should be golden brown and the filling should be thicker.