Strawberry Tart
Crostata di Fragole

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.)