An over-abundance of farm market strawberries—they need to be used!  Nonnas everywhere make some version of this sweet treat, using the fruit on hand.  Sort of a giant cookie, with a strudel top and jam in the middle.  Try this quick and easy microwave jam.   Use some as the filling for the torta—and save the rest of that fresh fruit flavor for another day.   Use a 2-piece tart pan, or line a pie plate with buttered parchment.  Serve with a little ice cream and a few more strawberries.  Store leftover microwave jam in a clean glass jar in fridge.

  • 2 ½ cups flour
  • ½ cup sugar
  • 1 egg
  • Zest of ½ lemon
  • ½ cup butter (1 stick) melted and cooled
  • Jam—about ¾ to 1 cup (home-made microwave or store bought)
  • Warm spices—(nutmeg, cinnamon, allspice) to dust top of torta

Whisk flour, sugar and lemon zest—add egg to center of bowl.  Pour in cooled, melted butter.  Using your hands, work the dough until it’s well mixed and starts to come together.  If it’s sticky, add a bit more flour.  Reserve about 1/3 of the dough for the topping.  Pat the rest of the dough into the tart pan or pie plate—tamping firmly to evenly cover the bottom.  Prick the dough with a fork, cover with pie weights or foil filled with dried beans, and bake in 350’ oven for about 20 minutes.  Remove and cool completely in pan.  Cover crust with jam—then crumble remaining dough on top.  Bake at 350’ for another 15-20 minutes.  Dust top lightly with warm spices.

The Kitchen Hive

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