Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Crostata occhio di bue con marmellata alle fragole

Strawberry Jam Bullseye Tart (Crostata Occhio di Bue)

Name: Strawberry Jam Bullseye Tart (Crostata Occhio di Bue)
Total time: 1200 s
Yield: Serves 12 servings
Ingredients: 2 1/3 cups all-purpose flour (about 300 grams); 1 large egg; 1 egg yolk; 9 tablespoons unsalted butter (about 125 grams); 1 packet vanilla powder (or 1 teaspoon vanilla extract); 1/3 cup sugar (about 75 grams); 1 teaspoon baking powder (about 5 grams); 3/4 cup strawberry jam (about 200 grams); as needed Powdered sugar,; 1 sheet parchment paper; 2 round cake rings (one large, one small); 1 stand mixer; 1 rolling pin

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This is a beautiful and delicious tart, inspired by the classic Italian “Occhi di bue” shortbread cookies, which is where it gets its name. It’s a tart made with a soft, crumbly shortcrust pastry and filled with strawberry jam. (Sorry for the imperfections)

#La CucinaDiMimi# @ivana75cucinadimimi

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Ingredients

5 min prep + 15 min baking

Serves 12 servings

2 1/3 cupsall-purpose flour (about 300 grams)
1large egg
1egg yolk
9 tablespoonsunsalted butter (about 125 grams)
1 packetvanilla powder (or 1 teaspoon vanilla extract)
1/3 cupsugar (about 75 grams)
1 teaspoonbaking powder (about 5 grams)
3/4 cupstrawberry jam (about 200 grams)
as neededPowdered sugar,
Tools:
1 sheetparchment paper
2round cake rings (one large, one small)
1stand mixer
1rolling pin

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Steps

5 min prep + 15 min baking

1

In a bowl, combine the flour with the butter, whole egg, egg yolk, vanilla, sugar, and baking powder. Mix until a dough forms.
2

Shape the dough into a ball, cover it with plastic wrap, and chill in the refrigerator for about 1 hour.
3

After chilling, divide the dough into two equal parts. Using a rolling pin, roll each piece into a sheet about 1/4 inch (0.5 cm) thick.
4

Place a flat plate about 9 inches (22 cm) in diameter on each sheet and cut around it with a knife to make two pastry circles.
5

In the center of one circle, use a smaller ring with a wide opening to cut out a round hole.
6

Place both tart bases on baking sheets lined with parchment paper and bake in a preheated oven at 355–375°F (180–190°C) for about 15 minutes.
7

When done, remove from the oven and let cool. Spread the whole base with strawberry jam, then top with the other pastry circle (the one with the hole), and generously dust with powdered sugar.