I like to think of my Italian Style Strawberry Crostata as a giant Linzer cookie, it is simple, rustic, and incredibly satisfying. Made with buttery, tender Pasta Frolla filled with a generous layer of sweet strawberry preserves, then topped with a classic lattice crust and sliced almond. Every bite is crisp and crumbly around the edges, tender and buttery in the center, with a thick, jammy burst of strawberry sweetness.
This is the kind of recipe that needs its own category: somewhere between a coffee cake and a dessert. It has the unique flavor and textures of a special dessert, like Meringue Concorde Cake. But also the casual unfussy feel of coffee and pound cakes, a sweet treat you slice and enjoy with a cup of coffee, no special occasion required.
I like to make this recipe when I host friends for a casual afternoon, or lazy weekend coffee. And speaking from experience: do not have a fork or a knife next to the leftovers, it is very tempting to “straighten it…”.
Tips Before You Bake
Like most of my recipes, it is made from scratch, and I highly recommend to read the recipe ahead of time (even twice), so you can be prepared. Here is a quick overview of the recipe’s element, my tips for success and images for visual cues:
- Pasta Frolla recipe. An Italian shortcrust pastry dough made in the food processor, that is very easy to make and work with. Note that it does need at least one hours to chill so plan ahead. Make sure to divid it into 2/3 and 1/3 parts, before wrapping and chilling.. One recipe yields nine or ten-inch crostata dough; you can cut the recipe in half for smaller tarts.
- Homemade Strawberry Jam. Of course, you can use different fruit flavors of store-bought jam or fruit preserves. For extra flavor and texture, mix in some fresh sliced strawberries. (fresh strawberries only; do not use frozen or canned)
- Beaten egg. This is a personal must, because I adore the dark golden brown color the crust gets. The times I skipped it, the tart looks pale and not as appealing.
- Cold ingredients means easy work flow and mess free. Stop and refrigerate the dough when ever needed.
- If needed, roll the dough between two large pieces of parchment paper.
Bake the crostata over a baking sheet, it is an insurance policy for heat distribution and an even bake. It is ready when the top and sides are medium golden brown.
Italian Strawberry Crostata
Ingredients
- 1 Recipe Pasta Frolla, chilled and divided into 2/3 and 1/3 parts.
- 1 Recipe Strawberry preserves
- 1 Egg, beaten
- 1/2 Cup (60g) Sliced or slivered almonds
Instructions
- Preheat the oven to 350F (180C). Have a 9-inch tart pan with removable button ready to be used.
- Roll the large part of the dough into a 12.5-inch circle over a clean work surface dusted with flour. Use a sharp knife to trim the edges into a clean 12-inch circle.
- Fold the dough in half.
- Fold the dough in half again. You should have a triangle shape.
- Gently lift the folded dough and place it over the pan so the pointy end is at the center of the pan.
- Unfold the dough, and use your fingers to gently press it into the sides of the pan. Use a sharp knife to trim any access dough coming out of the edges of the pan.
- Spread the strawberry preserves evenly over the dough.
- Roll the second part of the dough into a 9-inch circle, and use a sharp knife to cut the dough into one-inch strips.
- Place half of the strips over the strawberry filling diagonally.
- Place the rest of the strips over the top in an opposite direction to the first layer of strips.
- Brush with the beaten egg, sprinkle with the almonds, place the pan over a baking sheet and bake for 35-45 minutes over the second lower oven rack.
- Store the crostata at room temperature for up to three days, or in the refrigerator for up to one week.
