A not too sweet fruit tart that can be a year round stable using whatever berries or fruit is in season. Delicious eaten as is, or top with a dollop of unsweetened cream or vanilla ice cream.
INGREDIENTS:
1 1/2 cups all purpose flour plus extra to roll out
½ teaspoon kosher salt
10 Tablespoons unsalted butter, cold & cut into cubes
1 jar Bella Cucina Meyer Lemon Spread
1 pint fresh strawberries, halved
1 egg, beaten
2 Tablespoons Bella Cucina Wildflower Sugar
PREPARATION: Preheat oven to 400 degrees F.
In a food processor, pulse the flour with the kosher salt. Add the cubed butter and pulse ten times, or until the flour mixture has a sandy texture. Slowly drizzle in 4-5 Tablespoons ice water and process just until the dough comes together. Form the dough into ball, flatten, then wrap in plastic wrap. Refrigerate for an hour, or until ready to use.
Roll out dough to 1/2 inch thick, about 13 inches. Spread the Meyer Lemon spread over the crust leaving a 2 inch border. Toss the strawberries with 1 Tablespoon of the wildflower sugar. Layer the strawberries over the lemon spread. Fold the edges of the crust over the filling, then brush with the egg wash. Top the crostata with the remaining wildflower sugar.
Bake at 400 for 40-50 minutes. Let cool before slicing.
Buon appetito!