*  Exported from  MasterCook  *
 
                            CROSTATA DI FRAGOLE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTA FROLLA ALLE MANDORLE-----
                         -----SWEET DOUGH W/ALMONDS-----
    1 1/4   c            All-purpose flour
      1/2   c            Ground blanched almonds
      1/4   c            Sugar
    1       pn           Salt
    5       tb           Cold unsalted butter
    1                    Egg
                         -----FOR THE STRAWBERRIES-----
    3       pt           Ripe strawberries
    2       tb           Sugar
    1       t            Lemon juice
      1/2   c            Strawberry jam
                         Confectioners' sugar
                         - for finishing
 
   Use a sharp knife to cut the crostata to keep the berries from toppling and
   lessening the elegant symmetry of the dessert.
   
   FOR THE PASTA FROLLA: Combine the dry ingredients in a bowl and mix well.
   Rub in the butter until it is absorbed. Make sure the mixture remains cool
   and powdery and does not become pasty. Beat the egg and stir in with a
   fork. Continue stirring until the dough holds together, then knead it
   smooth, briefly. Shape into a disk, wrap in plastic and refrigerate at
   least 1 hour, or until firm.
   
   FOR THE STRAWBERRIES: Rinse and hull berries. 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). Slice remaining berries into a bowl; add
   sugar and lemon juice. Toss to combine and cover with plastic wrap.
   Refrigerate the sliced and whole berries until ready to assemble the
   crostata. Preheat oven to 350F and set a rack in the middle level. To form
   tart base, roll three-quarters of the dough on a floured surface to a
   9-inch disk. Transfer to a cookie sheet lined with parchment or buttered
   wax paper. Place a 9-inch disk, like a spring- form bottom, on dough and
   trim to a 9-inch diameter. Pierce the dough all over with a fork at
   1/2-inch intervals. Combine the scraps with the remaining dough and roll it
   into a thin cylinder, about 30-inches long. Moisten the edge of the base
   with water and arrange the cylinder of dough on it, to form sides on the
   tart shell. 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. Bake about
   25 minutes, until the dough is an even golden color and feels firm when
   pressed with fingertip. Cool the tart shell on a rack on the pan. Place
   cooled shell on a platter. Spread bottom evenly with jam. Arrange a row of
   the whole strawberries inside the edge. Drain sliced berries well; pile in
   center. Dust with sugar.
  
 
 
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