Crostata di Fragole is an incredible strawberry pie or tart. Italians love strawberries, and perfected this exceptional dessert. Simply wonderful.
Crostata di Fragole

Crostata di Fragole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Goods
Cuisine: Italian
Serves: 10
Ingredients
Pasta Frolla alle Mandorle Sweet Dough with Almonds
  • 1 1/4 Cups all-purpose flour
  • 1/2 Cup ground blanched almonds
  • 1/4 Cup sugar
  • 1 pinch salt
  • 5 Tablespoons cold unsalted butter
  • 1 egg
For the Strawberries:
  • 3 pints ripe strawberries
  • 2 Tablespoons sugar
  • 1 teaspoon lemon juice
  • 1/2 Cup strawberry jam
  • confectioners' sugar for finishing
Instructions
  1. Use a sharp knife to cut the crostata to keep the berries from toppling and lessening the elegant symmetry of the dessert.
  2. FOR THE PASTA FROLLA: Combine the dry ingredients in a bowl and mix well. Rub in the butter until it is absorbed. Make sure the mixture remains cool and powdery and does not become pasty. Beat the egg and stir in with a fork. Continue stirring until the dough holds together, then knead it smooth, briefly. Shape into a disk, wrap in plastic and refrigerate at least 1 hour, or until firm.
  3. FOR THE STRAWBERRIES: Rinse and hull berries. Choose the best ones to border the tart (draw a 9-inch circle on wax paper and arrange berries inside to see how many you need). Slice remaining berries into a bowl; add sugar and lemon juice. Toss to combine and cover with plastic wrap.
  4. Refrigerate the sliced and whole berries until ready to assemble the crostata. Preheat oven to 350 degrees F and set a rack in the middle level.
  5. To form tart base, roll three-quarters of the dough on a floured surface to a 9-inch disk. Transfer to a cookie sheet lined with parchment or buttered wax paper. Place a 9-inch disk, like a spring- form bottom, on dough and trim to a 9-inch diameter. Pierce the dough all over with a fork at 1/2-inch intervals. Combine the scraps with the remaining dough and roll it into a thin cylinder, about 30-inches long.
  6. Moisten the edge of the base with water and arrange the cylinder of dough on it, to form sides on the tart shell.
  7. Press the cylinder with fingertip to make it adhere and mark a series of diagonal lines on it with the back of a small knife. Bake about 25 minutes, until the dough is an even golden color and feels firm when pressed with fingertip. Cool the tart shell on a rack on the pan.
  8. Place cooled shell on a platter. Spread bottom evenly with jam.
  9. Arrange a row of the whole strawberries inside the edge. Drain sliced berries well; pile in center. Dust with sugar.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.