Crostata with Strawberry Jam
- butter - 2/5 cup (100 g) soft
- sugar - 1/2 cup (120 g)
- eggs - 1
- flour - 1 cup
- baking powder - 1 tsp
- strawberry jam - 1 cup
Roll out the rest of the dough into a sheet 9 1/2″ (24 cm) in diameter. Lay it out into a round tray, while also forming a border.
Poke holes in it with a fork and smear with a thick layer of the jam. Use the set aside ball of dough to cut out strips, arrange them on top.
Arrange in a criss-cross pattern. Bake the crostata at 356°F (180 °C) for about 25 min.