Strawberry Crostata
1 1/2 cups all-purpose flour
2 tablespoons sugar
10 tablespoons chilled unsalted butter, cut into pieces
1/4 teaspoon salt
3 tablespoons ice water
1 ½ cups chopped strawberries
2 tablespoons sugar
10 tablespoons chilled unsalted butter, cut into pieces
1/4 teaspoon salt
3 tablespoons ice water
1 ½ cups chopped strawberries
1/8 cup strawberry jam
For the dough: Mix the flour, sugar, and salt in a food processor. Next add the cubed butter, a few pieces at a time. Pulse until the mixture resembles a coarse meal, then pulse in the ice water 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 400 degrees.
Once the dough has chilled, remove from the refrigerator and roll out until it reaches roughly 1 foot across. Important note – the dough does not need to look perfect! If it isn’t a full circle or is cracking in places, don’t sweat it. Using a rolling pan, transfer the dough to a baking sheet.
In the center of the crostata dough spread the jam then arrange the strawberries on top, leaving a 2 inch border. Gently fold the dough over the berries, pleating loosely and pinching to seal any cracks in the dough. Bake in the oven for 35-40 minutes. Serve with fresh whipped cream.
before the oven |
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