2 3/4 cups pastry or cake flour
1 1/4 cups powdered sugar icing sugar
2/3 cup unsalted butter, small pieces
Pinch of salt
3 egg yolks
1 lemon rind, grated
1 1/3 cups Dickey Farms Strawberry Jam
Butter a 10in flan pan with a removable base.
Place flour, sugar, butter and salt into food processor bowl. Process until the butter is incorporated and the mixture is sandy.
Add egg yolks, egg and lemon rind. Process for 30-40 seconds or until the pastry just comes together and forms a ball.
Wrap in plastic wrap and refrigerate for 30 minutes or even overnight.
Preheat oven 350ºF.
Flour a work surface and a rolling pin. Unwrap the dough and set aside ⅓ of the dough.
Roll out the remaining dough into a circle that will fit the prepared pan.
Roll the dough around the rolling pic and unroll into the pan, carefully easing the dough into the corners. Trim away the excess. Spread the strawberry jam evenly into the pastry base.
Add the trimmed dough to the reserved dough and roll out to 10in in length and about 4in wide.
Cut strips of dough. Arrange the strips across the crostata in a cross hatch pattern. Rerolling as needed. Press the edges to seal and trim excess.
Bake crostata for 40-45 minutes until browned and cooked through. Allow to cool. Dust with powdered/icing sugar to serve.
*Recipe from Marcellina in Cucina