Crostata Di Fragole
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1/2 c Strawberry jam
- 1 Egg
- 3 pt Ripe strawberries
- Pasta
- Water
- 1/2 c Ground blanched almonds
- Cut
- 1/4 c Sugar
- 1 ts Lemon juice for finishing
- 2 tb Sugar
- 1 1/4 c All-purpose flour
- 1 pn Salt
- Confectioners' sugar
- Rub
- 5 tb Cold unsalted butter
Possible health benefits
General information, not medical advice.
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Strawberry
High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Colander