I have always had a soft spot for jam tarts, and this crostata was really delicious, and easy to make. I made some jam as I had to use up some rhubarb and strawberries and I decided to add some hibiscus. The floral flavour of hibiscus pairs so beautifully with strawberries.

I wanted the pastry to be really short and crumbly, like a shortbread biscuit. Because of this I didn’t do a egg wash and dusted it with icing sugar afterwards instead. It really turned out so beautifully so I had to share the recipe with you.

The combination of the sticky jam that bubbles up with the crumbly pasty was so delicious. It is quite a soft dough to work with so that’s why I chose to make it like a traditional crostata with the simple lattice as it was easy to place the strips of pastry on with out it falling apart. It might have been harder to make anything more intricate with it.

I love this time of year when strawberries and rhubarb are in season. I have been brainstorming so many ideas.

My partner absolutely loved this bake, and ended up eating most of it himself, which I was so happy about. He usually turns his nose up and strawberries and rhubarb. I think it was the pastry that sold it for him.

It could be repurposed for so many tart and pie recipes.

If you don’t fancy making your own jam, then why not add some of your favourite jam instead.

I hope you will enjoy it as much as we did.

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Recipe

For the jam

• 300g rhubarb
• 300g strawberries
• 500ml water
• 4 tbsp. dried hibiscus flowers
• 3 1/2 cups sugar
• 1 tsp vanilla

For the dough

• 275g (2 cups) plain flour
• 175g unsalted butter
• 75g (1/2 cup) powdered sugar
• 1 teaspoon baking powder
• 2 egg yolks
• 1/2 tsp salt

Directions

To make the jam

Chop the strawberries and rhubarb and add into a large pan with the hibiscus and water. Boil until the liquid reduces by at least half.

I like my jam with out bits so at this point I strained it and poured the liquid back into the pan.

Add the sugar and vanilla and let simmer until it thickens to a jam like consistency. Pour into a large sterilised jar and let cool, then place in the fridge.

To make pastry

In a food processor add the flour, powdered sugar, salt, baking powder and mix to combine. Then add the butter and pulse a few times until the butter is incorporated. Add the egg yolks and mix until it comes together. Pour into a large bowl, or onto a clean work surface and press into a large ball. Let rest for 20 minutes.

Preheat the oven to 180c 350f

Flour your work surface well so the dough doesn’t stick. Roll out the dough thinly with a rolling pin and line a shallow tart dish with it and trim off the excess pastry. Spoon in a layer of the jam. With the remaining pastry roll out a thin large piece and cut into strips and lattice on the top. Bake for 25, 30 minutes until the pastry has a light golden colour. Let cool and then dust with powdered sugar.