Jam Crostata
Jam Crostata
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Ingredients
| Crostata Dough | ||
| ¼ | cup sugar | |
| 2 | cups CO-OP GOLD Enriched Flour | |
| ½ | CO-OP GOLD Butter, chilled | |
| ½ | cup shortening | |
| 4 | tablespoons ice-cold water | |
| Crostata Filling | ||
| ½ | lemon, juiced | |
| 1 | cup CO-OP GOLD Strawberry Jam | |
| 1 | vanilla pod, seeds scraped | |
| 1 | pint fresh strawberries, quartered and hulled | |
Directions
Begin preparing the crust at least one hour before serving.
In large mixing bowl, combine the sugar and flour; whisk to combine. Using a pastry cutter or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Add the water and gently mix just to combine. Do not over-mix, as this results in a chewy rather than a flaky crust. If the dough seems too dry, add water one tablespoon at a time until the dough comes together. Wrap the dough in cling film and refrigerate for 30 minutes.
While the dough is chilling, combine the lemon juice, strawberry jam and vanilla seeds in small saucepan. Over low heat, whisk together the contents until warm and glaze-like in consistency. Gently stir in the fresh strawberries to coat and set aside.
Preheat oven to 375° F.
Once the dough is thoroughly chilled, roll into a rough circle on a lightly floured surface to a 1/8” thickness. Transfer the dough to a parchment-lined baking sheet. Mound the strawberry mixture into the centre of the circle, and working clockwise, fold the dough over it. Leave a 4” gap in the centre to create a rustic shell. Pinch the dough at points of overlap to ensure that it stays put. This will also help ensure even baking of the pastry. Place the unbaked crostata in the freezer for 10 minutes to give the pastry a chance to firm up.
When lightly chilled, bake crostata in the preheated oven for 15 –20 minutes or until golden brown. Allow to cool before serving. Serves 4 generously.