March 15, 2015
We are at the height of our strawberry season here in Central Florida. I wanted to be sure to include a delightful recipe her for you that includes a jar of my Strawberry Jam. The preparation is simple and is a classic European dessert served in the afternoon with coffee. You can substitute many different varieties of jam as well, whatever you have in the pantry should work out for you. I hope you enjoy this.
Recipe calls for a 10 inch Tart pan with removable bottom
Strawberry Balsamic Crostata
Recipe Adapted from Chow.com
12 Tbsp Butter (1 1/2 sticks)
1/2 cup granulated Sugar
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1/2 Tsp Lemon Zest
1/4 Tsp Kosher Salt
1 1/2 Cups All Purpose Flour
1 8 oz Jar Sunchowder’s Emporia Strawberry or Strawberry Balsamic Jam
1/3 cup Sliced Almonds
1. Preheat the oven to 350 degrees. Using a stand mixer and paddle attachment, add the softened butter and sugar to the bowl and beat on medium speed until light and fluffy (about 3 minutes). Add both of the extracts, lemon zest and salt and mix gently. Add the flour and mix on low speed until crumbly and dough just starts to come together.
2. Remove 1/4 cup of the dough, using a dessert plate, flatten the dough out to 1/4 in height, cover with plastic wrap and place in the freezer. Take the remaining dough and spread into the tart pan, pressing the dough halfway up the sides.
3. Open and spread the Strawberry Jam over the dough, remove the dessert plate of dough from the freezer and crumble bits of this over the jam. Sprinkle the almonds over the mixture as well.
4. Place in the pre-heated oven and bake until golden brown, about 45 minutes. Allow the crostata to cool before removing the ring and bottom. You should be able to carve 8 to 12 slices. Serve with coffee or tea.