Crostata di Fragole cookbook: La Cucina di Lidia
main ingredients: strawberries
serves: 8-10 servings
We had a strawberry patch at Busoler, and we have one today at home in Douglaston, where my mother, Erminia, delights in tending our gardens. We use this recipe for the strawberry tart at Felidia.
pastry cream, half recipe
1 10-inch tart shell, prebaked and cooled
2 pints strawberries, firm and ripe
¼ cup smooth apricot jam
1 teaspoon lemon juice
1 teaspoon water
Wash, hull and half the strawberries. Spread the pastry cream evenly over the cooled prebaked tart shell. Starting from the outside, arrange the strawberries, cut side down, in tight concentric circles, trimming them to fit as necessary, until the shell is filled. In a small saucepan, heat the apricot jam, lemon juice, and water until the jam is melted. Brush the mixture over the strawberries. Serve at room temperature.
(See Lidia's recipes for Pastry Cream and Fruit Tart Shell for instructions on how to make those parts of this dish.)
La Cucina di Lidia
Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes
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