Italian Strawberry Crostata

Ingredients

Here is a quick review of the ingredients in this recipe. And yes, you can buy the crust and jam from your local market.

• Pasta Frolla recipe. An Italian shortcrust pastry dough divided into 2/3 and 1/3 parts. Or, if you wish, you can also use Pate Sablee, Paste Sucree, and, of course, a classic pie dough. But I recommend sticking to the Italian recipe because it is much easier to handle and shape the lattice top. 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. For egg wash. For a deeper golden brown color, consider using egg yolks only.
• Sliced it slivered almonds. To top the crostata with, optional. (another option is to sprinkle it with turbinado sugar, about 1-2 tablespoons of sugar)
• Powdered sugar for serving, optional.

How to Make Strawberry Crostata

1. Using a rolling pin over a clean work surface lightly dusted with flour, roll the large piece of dough into a 10-inch circle.
2. Gently roll the dough towards the center of the dough, into half, then again into a quarter to shape a triangle.
3. Gently lift the triangle dough and place the pointy part at the center of the tart pan.
4. Unfold the dough and use your fingers to press the dough into the edges of the pan.
5. Spread the strawberry jam over the dough.
6. Roll the second part of the dough and cut it into one-inch strips.
7. Lay half the strips diagonally across the filling, spacing them evenly apart.
8. Lay the remaing stips on top in the opposite direction so the gaps create small diamond rectangles.
9. Once the lattice is complete, trim any excess dough hanging over the edges of the dough.
10. Brush the top of the dough with the beaten egg, sprinkle with the almonds, and bake until golden brown.

Tips and Variations

• Enhance the Flavor: Add a sprinkle of ground cinnamon, lemon zest, or balsamic vinegar to the strawberry filling for an extra layer of complexity. 
• For almond fans, spread a layer of almond cream before spreading the strawberry jam.
• When rolling the dough, always add a 2-inch border. For example, if your pan is 10-inch, roll the dough into a 12-inch circle.
• Roll the dough chilled to prevent it from sticking to the surface. If you are having difficulties, roll it between two pieces of parchment paper.
• Of course, the lattice top is optional; you can also cut the dough into shapes and top it with it.

​Serving ideas

I don’t think this strawberry crostata recipe needs anything other than a cup of sweet coffee next to it. But it can quickly transform into a unique dessert when served with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh fruit.

Storage, Make Ahead, and Freeze

• Storage: Store any leftover crostata in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
• Make Ahead: You can prepare the crostata a day in advance. Assemble the crostata, cover it tightly with plastic wrap, and refrigerate or freeze until ready to bake. Frozen tarts will need about 10-15 extra minutes in the oven.
• Freeze: To freeze, wrap the unbaked crostata tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. When ready to bake, simply thaw in the refrigerator overnight before baking as directed.

More Fruity Desserts You Might Like

Blackberry Pie, Raspberry Tiramisu, Mango Pound Cake.

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Strawberry Crostata Recipe

A shortcrust dough filled with strawberry jam, and topped with lattice-shaped dough.

Course Dessert

Cuisine Italian

Keyword strawberry crostata

Servings 9 inch tart

Author Dikla

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 Sliced or slivered almonds (60g)

Instructions

1. Preheat the oven to 350F (180C).

2. Roll the large part of the dough into a 12-inch circle over a clean work surface dusted with flour.

3. Fold the dough in half.

4. Fold the dough in half again. You should have a triangle shape.

5. Gently lift the folded dough and place it over the pan so the pointy end is at the center of the pan.

6. Unfold the dough, and use your fingers to gently press it into the sides of the pan.

7. Spread the strawberry preserves evenly over the dough.

8. 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.

9. Place half of the strips over the strawberry filling diagonally.

10. Place the rest of the strips over the top in an opposite direction to the first layer of strips.

11. 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.

Recipe Notes

• Roll the dough chilled to prevent it from sticking to the surface. If you are having difficulties, roll it between two pieces of parchment paper.
• Of course, the lattice top is optional; you can also cut the dough into shapes and top it with it.
• The recipe yields one nine-inch or ten-inch tart shell.
• To make an 8-inch tart, cut the recipe in half.
• Store the crostata at room temperature for up to three days, or in the refrigerator for up to one week.
• To freeze, cover it with plastic wrap, place it in a freeze bag, and freeze it for up to four weeks.