Info
Cost
Health
Time 1h 10m
Contents
Introduction
If you're looking for a delightful but delicate treat, this golden-baked strawberry pie is all you need. You will get a perfect balance of sweet strawberry filling and a tangy lemon crust.
The recipe is inspired to the traditional Italian jam crostata, which you usually have for breakfast with a nice a mug of cappuccino or freshly squeezed orange juice.
We have made this crostata recipe with oil instead of butter, so it's dairy-free! Perfect if you are lactose intolerant, or if you are simply looking for a lighter dessert.
We also replaced all refined sugars with maple syrup, so our pie is also refined-sugar-free. If you are you of maple syrup, you may use honey. And, of course, make sure you check out our [sugar-free strawberry jam](link) recipe to get rid of all added sugars!
Oh, and because we haven't used any butter, turning this recipe vegan is easy as pie (pun intended). All you have to do is to replace the eggs with a mix of flaxseeds and water. Check out the tips at the bottom of the page for more info.
Do you like this kind of allergy-friendly recipes? Then check out our free Smart-Search tool.
ou can store this jam tart in an airtight container for up to a week, or freeze it to keep it for up to a month.
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Ingredients
- Wholemeal Flour
- Almond Flour
- Potato Starch
- Baking Powder
- Lemon
- Medium Eggs
- Sunflower Oil
- Maple (or Honey)
Recipe Instructions
step 1
In a mixing bowl, combine wholemeal flour, almond flour, potato starch, baking powder, and a pinch of salt. Then, add zested lemon and crack in the eggs (1).
Next, pour the vegetable oil and maple syrup. Work the ingredients until they come together, then transfer the mixture to a floured surface, and knead into a smooth and soft pie dough.
Refrigerate the dough, rolled into a ball and wrapped in cling film for 15 minutes (2).
step 2
Now, cut two-thirds of the dough and return the remaining one-third to the fridge.
With a rolling pin, roll out the dough in between two sheets of parchment paper to a 5 mm (1/5 inch) thickness.
Then, ease it into a 25 cm (9.8 inches) loose-bottom pie dish oiled and floured.
Press down with your fingertips and trim off any excess dough.
step 3
Spread the strawberry jam evenly over the pastry with the back of a spoon (1). You can use store-bought jelly, or try our delicious homemade sugar-free strawberry jam.
Next, take the remaining dough from the fridge and roll it out o a 5 mm (1/5 inch) thickness.
Cut out ten thin strips using a dough wheel.
If you want to give your pie a cute traditional look, cut the strips using a ripple-edge dough cutter.
To form the lattice pattern, arrange five strips diagonally over the jam in one direction, then lay the other five in the opposite direction (2).
step 4
Bake the jam pie in the bottom shelf of the pre-heated oven at 165°C (330°F) for 40 minutes or until golden.
Then, allow the strawberry tart to cool down on a wire rack before removing it from the tin.
Cut it into slices and serve.
Tips
If the dough is too dry, add a spoon of water, if too wet, add a pinch of flour. However, avoid over-kneading, or the mixture will become hard and chewy.
To make vegan strawberry jam pie, replace eggs with flax-egg. Replace every egg used in the recipe with one tablespoon of flaxseeds mixed with three tablespoons of water. This mix is known as flax-egg, as is commonly used in vegan recipes as a replacement for eggs. Let the flax-egg rest for around 10 minutes before adding it to the other ingredients.
You are free to make this tart with any fruit preserves that you like, but we especially recommend sour cherry jam as an alternative.
Using fresh eggs cold from the fridge and kneading the dough quickly, are some of the ways to ensure that the pie and the pastry decorations keep their shape during cooking. For more baking tips check out our essential baking hacks post.