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1
Use a sharp knife to cut the crostata to keep the berries from toppling and lessening the elegant symmetry of the dessert.
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2
FOR THE PASTA FROLLA:
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3
Combine the dry ingredients in a bowl and mix well.
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4
Rub in the butter until it is absorbed.
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5
Make sure the mixture remains cool and powdery and does not become pasty.
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6
Beat the egg and stir in with a fork.
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7
Continue stirring until the dough holds together, then knead it smooth, briefly.
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8
Shape into a disk, wrap in plastic and refrigerate at least 1 hour, or until firm.
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9
FOR THE STRAWBERRIES:
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10
Rinse and hull berries.
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11
Choose the best ones to border the tart (draw a 9-inch circle on wax paper and arrange berries inside to see how many you need).
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12
Slice remaining berries into a bowl; add sugar and lemon juice.
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13
Toss to combine and cover with plastic wrap.
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14
Refrigerate the sliced and whole berries until ready to assemble the crostata.
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15
Preheat oven to 350F (180C) and set a rack in the middle level.
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16
To form tart base, roll three-quarters of the dough on a floured surface to a 9-inch disk.
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17
Transfer to a cookie sheet lined with parchment or buttered wax paper.
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18
Place a 9-inch disk, like a spring- form bottom, on dough and trim to a 9-inch diameter.
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19
Pierce the dough all over with a fork at 1/2-inch intervals.
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20
Combine the scraps with the remaining dough and roll it into a thin cylinder, about 30-inches long.
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21
Moisten the edge of the base with water and arrange the cylinder of dough on it, to form sides on the tart shell.
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22
Press the cylinder with fingertip to make it adhere and mark a series of diagonal lines on it with the back of a small knife.
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23
Bake about 25 minutes, until the dough is an even golden color and feels firm when pressed with fingertip.
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24
Cool the tart shell on a rack on the pan.
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25
Place cooled shell on a platter.
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26
Spread bottom evenly with jam.
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27
Arrange a row of the whole strawberries inside the edge.
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28
Drain sliced berries well; pile in center.
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29
Dust with sugar.
