The June 2013 Daring Bakers Challenge was to make a delicious pie - four kinds of pies were offered up by Rachael from pizzarossa. I chose to make a fairly straightforward Jam Tart or Crostata di Marmellatta. I began with making an egg free Pasta Frolla or Basic Italian Pie Pastry. For the filling I used some fresh home made strawberry preserve delicately flavoured with Italian Lime Juice!!
The pie came out beautiful as well as yummy!! I have not made a jam tart in ages and it felt like a childhood treat to enjoy it once again. This pie taste best when eaten cold with a cup of tea. You could also enjoy it for dessert with a huge dollop of unsweetened whipped cream.
Ingredients for Pasta Frolla:
1 cup + 2 tbsp whole wheat flour
1/3 cup + 2 tbsp sugar
4 tbsp butter
1/4 tsp salt
1/4 cup milk
1 tsp vanilla extract
Ingredients for Strawberry Preserve Filling:
2/3 cup thick strawberry preserve
1/4 cup water
1 tsp cornflour
1 tsp lime juice
- Begin with making the pie pastry. Mix the flour, sugar, and salt in a large mixing bowl.
- Chop the butter and then rub it into the flour until the entire mixture resembles breadcrumbs.
- Mix the vanilla extract into the milk. Add this mix one tablespoon at a time until the dough comes together. It must not be sticky.
- Wrap in a sheet of wax paper and refrigerate for 30 minutes.
- To make the filling, mix the water and strawberry preserve in a saucepan.
- Warm gently until the two are well blended.
- Bring to a quick boil, reduce heat, then add the cornflour and lime juice.
- Whisk well while cooking for another 4-5 minutes. Turn off the heat.
- Allow to cool completely before use.
- To assemble the crostata, remove the pie pastry from the refrigerator, roll it out to inches in diameter.
- Spoon the filling in the center, leaving one and a half inches on the edges.
- Gently turn the pastry around the edges over to form an edging.
- Bake in a preheated oven at 350 F for 35 minutes or until the edges begin to brown.
- Remove from the oven, cool on the baking tray.
Good to Know:
- The pie pastry can also be made with a combination of all purpose flour and whole wheat flour - half and half or a quarter and three fourth respectively.
- To allow for a richer pastry, replace the milk in the recipe with half and half or heavy (whipping cream).
- For a change, sprinkle some flaked almonds or hazelnuts over the filling just before baking.
Post Script: Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!
Like this recipe. Tried it. Leave me a comment:)
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