Preparation

做填充

• Put the strawberries, sugar, and lemon zest and juice in a medium heavy-duty saucepan, and stir to combine. Cook over low heat to dissolve the sugar, about 10 minutes. Use a potato masher to break up the strawberries a bit. Raise the heat to medium high, and bring to a boil. Reduce the heat and simmer, stirring often, until the mixture has thickened to jam consistency, 15 to 17 minutes. You should be able to drag a path through the bottom of the saucepan with a silicone spatula or wooden spoon. Scrape the jam into a heatproof bowl, and let cool completely. Remove and discard the lemon zest. (The jam can be stored in an airtight container in the refrigerator for up to 2 weeks.)

Assemble and bake the crostata

• 将架子放在烤箱的中心，在架子上放一个大框烤盘，然后将烤箱加热至350°F。从冰箱中取出面食Frolla，并在室温下休息30分钟以稍微软化。准备好一个带有可移动底部的9英寸凹槽蛋pan。
• 将工作表面轻轻撒和用面粉滚动。将较大的意大利面圆盘卷成一个12英寸的圆圈，在滚动时抬起并转动面团，以防止粘住并创建一个均匀的圆形。将面团轻轻地缠绕在滚动销周围，然后将其在蛋pan上展开。轻轻地将面团放入锅中而无需拉伸。使用手掌或滚动销来修剪多余的。当您推出第二块面团时，冷藏。
• 将较小的碎片滚入10英寸的圆圈中，并使用凹槽的糕点轮将其切成1/2英寸宽度至1英寸宽的条。（对于更传统的外观，将磁盘分成10件，用手将每块滚成10英寸的绳索。）
• Remove the crostata base from the refrigerator and spoon the jam into it, spreading it evenly. Position the strips of pastry on top of the jam in a crisscross lattice pattern. You can weave the strips if you like, but the dough is fragile and tends to
  tear so it’s not necessary (nor is it traditional). Press the edges of the strips into the edge of the tart shell to secure, and trim off the excess.
• Set the crostata on the heated baking sheet and bake until the crust is golden-brown, 25 to 30 minutes. Transfer from the
  baking sheet to a rack to cool completely. Remove the ring and use a large, wide-angled spatula to transfer the crostata from the
  metal tart base to a serving plate. Dust with confectioners’ sugar, if using, and serve.