Description
Strawberry crostata makes the best spring dessert! You’ll love this easy recipe showcasing fresh strawberries baked in flaky, all-butter pastry. Recipe makes one 10-inch crostata.
Ingredients
Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
Filling
- 1/4 cup strawberry preserves
- 2 1/2 cups strawberries, hulled and sliced
- 1 Tbsp sugar
- 1 Tbsp arrowroot starch or cornstarch
Assembly
- 1 Tbsp milk or cream
- 1 Tbsp sugar
Honey Whipped Cream
- 1/2 cup cold heavy cream
- 2 Tbsp orange blossom honey
Instructions
- Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Roll dough: Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
- Assemble crostata: Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Brush half the jam over the dough, leaving a 1-inch border. Top with strawberry slices and brush with remaining jam. Combine sugar and arrowroot starch and sprinkle over fruit. Fold dough border up over strawberries, pressing the edges with a fork to seal. Chill assembled crostata for 15 minutes.
- Bake crostata: Brush pastry with milk or cream and sprinkle with sugar. Bake crostata for 35 minutes, until crust is golden and fruit is tender. Let cool for 30 minutes before serving.
- Make honey whipped cream: Pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Whip on medium speed until cream begins to thicken. Turn off mixer and add honey; whip the cream on medium-high speed until soft peaks form. Top crostata with whipped cream and serve immediately.
Notes
Make ahead: The dough can be made 1-2 days in advance and refrigerated until ready to use.