- Prepare the Shortcrust Pastry:
- In a mixing bowl, combine flour, sugar, and a pinch of salt. Add the cold, cubed butter.
- Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
- Add the egg and vanilla extract, mixing gently until a dough forms. Shape it into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the Oven: Preheat to 180°C (350°F).
- Prepare the Strawberry Filling:
- In a bowl, toss the sliced strawberries with sugar, lemon juice, and cornstarch. Set aside to allow the flavors to meld.
- Assemble the Crostata:
- Roll out the pastry dough on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan and trim any excess.
- Add the strawberry filling to the pastry base, spreading evenly.
- Create a Lattice (Optional):
- Roll out any leftover dough and cut it into strips. Arrange the strips in a crisscross pattern over the strawberries for a classic lattice look.
- Bake:
- Place the tart in the oven and bake for 35-40 minutes or until the crust is golden and the filling is bubbling.
- Let it cool before slicing and serving.
Tips:
- For an extra touch, brush the lattice with a bit of milk or egg wash before baking to get a golden finish!
- Serve with whipped cream or a dusting of powdered sugar for an added treat.
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