Tuesday, August 13, 2013

Strawberry Crostata




We love strawberries! But sometimes, we go a little overboard and buy too many of them, especially in the summer. So what do we do with all the extra berries? Why make a Strawberry Crostata of course! A crostata is an Italian name for a tart in the form of a pie. You can't go wrong when putting together strawberries and pie! Besides the strawberries, our other favorite ingredient in this recipe has to be the turbinado sugar. This "sugar in the raw" gives this tart a crisp layer on the top that feels like you are biting into little chunks of edible diamonds. Yes, it's that good!


Ingredients for pie crust:
1 1/4 cups unbleached all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1 stick of cold unsalted butter, cut into 1/4-inch cubes
3 tbsp. ice cold water


Ingredients for filling:
3 to 4 cups of fresh strawberries
2 tablespoons of lemon juice
2 tablespoons of cornstarch
5 tablespoons of turbinado sugar
1 tablespoon of heavy cream or milk

Kitchen Essentials:

Stand mixer with paddle attachment (or food processor with dough blade)
Measuring cups and spoons
Plastic wrap

Parchment paper
Refrigerator 

Clean work surface
Rolling pin
Baking sheet
Fork
Cup
Oven
Large bowl
Knife
Brush

Prep:
Cut the cold stick of butter lengthwise in half. Then cut the halves lengthwise again. You should have 4 long pieces. Next cut each piece into eight small squares. Return the cut butter to the fridge. Next, fill a cup with ice and water. Keep to the side, so that the water gets really cold. This is the water you will add to make the dough later.




Directions for pie crust:

Stir together the flour, sugar and salt in the mixer bowl. Add the cut-up butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal. At this point, add the 3 tbsp. of cold water and mix on low speed just until the dough pulls together.




Pat the flour into a ball and flatten into a disk. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. 



Directions for Filling:
While the dough is chilling you can begin making the filling. Cut off the tops of the strawberries and slice into 1/4 inch slices and place in a large bowl. Try to cut all the strawberries to the same thickness so they bake evenly. Add the lemon juice, cornstarch and 4 tablespoons of the turbinado sugar to the berries. Softly toss and place in the fridge. 



Assembling the Crostata:
Preheat the oven to 375 degrees. Liberally flour your work surface. Take the dough out of the fridge and using a rolling pin, roll out the dough. Try to roll out in a circular shape with a 1/2 inch thickness. Transfer the rolled out dough to a parchment paper lined baking sheet. Using a spoon, begin to place the strawberry mixture in the center of the rolled out dough. Spread the strawberries but leave about a 2 inch border around the edge of the dough. Now begin to fold the edge of the dough inward. There is not wrong or right way, this is a rustic dessert.

Once you have folded all the edges of the dough in, brush the edge of the dough with the heavy cream or milk. Generously sprinkle turbinado sugar ontop of the crust and over the berries, this will create a nice crunchy crust. Place into a 375 degrees oven for 30 - 35 minutes until the crust is golden.




42 comments:

  1. Oh, my goodness YUM! Pinned this- am definitely going to have to try it!

    xx Kait | ChickadeeSays | ChickadeeSays Bloglovin

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  2. What a great way to use extra strawberries. They are my favorites, so I always seem to have too many!

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  3. The crust on this crostata looks so great!
    I have an overload of blackberries so this is a great way to finish them off! Thank you for shairng!
    Shashi @ http://runninsrilankan.com

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    1. Blackberries will work too! Great idea!

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  4. Mımmm..ıt is soo yummy.I love strawbweries,they are my favorite fruits..

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  5. Too many strawberries? Does such a thing exist?

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  6. What a delicious and beautiful way to use up those extra strawberries! Thank you for sharing!

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  7. This strawberry pie looks so good, love how the fruits and juices are oozing out...

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  8. Wonderful idea for using those lovely late summer strawberries - crostatas like this beauty always showcase the fruits in such a unique way! I love the combination of sweet fillings and the bit of crunch from the turbinado sugar that you sprinkle on the crust just before baking!

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  9. Oh so summery!!! Love crostata and strawberries :)

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  10. So simple! So cute! So pretty!
    I can eat this glamorous, gorgeous Crostata for breakfast, brunch, lunch and dinner :)

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  11. The crunchy turbinado sugar sounds great on the crust! Having too many strawberries is a lovely problem to have.

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  12. Crostata with any fruit is terrific but I love the deep red color from the strawberries on yours. It looks wonderful.

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  13. Beautiful Strawberry Crostata and I love your take on "sugar in the raw" as "edible diamonds"! Thank you for sharing!

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    1. Haha glad you enjoyed that description!

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  14. Yum, this looks fabulous, what a great way to use up strawberries!

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  15. Absolutely irresistible, Mrs. P. So good that I want to bake one too!
    Have a great weekend!
    Angie

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  16. Dear Cristy, I love strawberries too! I love this it is so rustic looking and very delicious. This is perfect with whipped cream or vanilla ice cream! Blessings dearest, Catherine xo

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  17. Haha I can relate! We sometimes have strawberry anxiety that we feel we'll run out of strawberries before next grocery shopping and end up buying way too many... We always have strawberries in the fridge! :D Great idea to make crostata. Thanks for the delicious recipe!

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  18. I love anything with strawberries in it and this crostata looks especially delicious!

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  19. That looks so good. I love making crostatas. As tasty as pie but half the work. :)

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  20. "Little chunks of edible diamonds" - love that! This crostata looks so delicious!! Strawberries are one of my favorite fruits, can't wait to try this!

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  21. This strawberries crostatas looks so good!

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