Strawberry Crostata

Ingredients 

for the dough

  • 1 cup all-purpose flour

  • 2 tablespoons granulated or superfine sugar

  • 1/4 teaspoon kosher salt

  • 1/4 pound (1 stick) very cold unsalted butter, diced

  • 2 tablespoons ice water

  • zest from 1 lemon

For the filling

  • 3 cups sliced strawberries

  • 2 tbs sugar

  • 2 tbsp cornstarch

  • 2 tbsp lemon juice

  • 1 cup strawberry preserves

  • 1 tbsp turbinado sugar

Directions

  • Preheat oven to 400F

  • Wash your strawberries and slice them. Toss them in a bowl and add 2 tablespoon of sugar and 2 tablespoon of cornstarch and mix well.  Add lemon juice and mix.

  • Pastry Dough for Crostata

  • For the pastry, place the flour, sugar, and salt in the bowl of a food  processor fitted with a steel blade. Pulse a few times to combine. Add  the butter and pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the  feed tube. Keep hitting the pulse button to combine, but stop the  machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and  refrigerate for at least 1/2 an hour.

  • Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured parchment paper. Transfer it to a baking sheet.

  • Spread the strawberry jam in the pastry dough leaving like an 1 inch 1/2 in the border without jam. Place the strawberries on top of the jam until fully covered.

  • Gently fold the border over the strawberries to enclose the dough, pleating it to make a circle.

  • Bake the Crostata for 20 to 25 minutes until the crust is golden.


Clarissa Llenza