Strawberry Almond Crostata

• 1 recipe Perfect Dough for Crostatas (recipe below)

Strawberry Compote

• 10 oz strawberries, hulled and halved, divided

• 2 T sugar, more if needed

• 1 T cornstarch

• 1 t lime juice

• 1⁄2 t lime zest

• 1⁄2 t vanilla

Almond Cream

• 1⁄3 c almond flour

• 1⁄3 c butter, soft

• 1⁄4 c sugar

• 1⁄2 t lime zest

• 1 egg

• 1⁄4 t vanilla

• 1⁄8 t almond extract (optional)
  

• 12-14 strawberries, halved

• 1 egg beaten with

• 1 tablespoon water for egg wash

Preheat oven to 375 degrees.

Place 3⁄4 of the strawberries in a medium saucepan with the cornstarch, sugar, lime juice, and lime zest. Stir mixture together and cook over medium heat for about 10 minutes, until the berries begin to break down and the juice has thickened. Remove from the heat and cool.

To prepare the almond cream, add eggs, sugar, zest and almond extract to a medium bowl and whisk until combined. Add in softened butter and whisk vigorously until smooth. Finally, add the almond flour and whisk to incorporate and smooth.

Dust work surface with flour and roll out dough to a circle 12-14” in diameter. Dough will be about 1⁄8” thick. Transfer the circle to a sheet pan lined with parchment paper. Spread the almond cream on the circle of dough, leaving a 2” border all around. Using a slotted spoon, dollop the compote over the almond cream. You may not need all of the compote. If it looks like too much, keep it refrigerated for up to 5 days. Use it over yogurt or ice cream.

Fold dough border up over the filling. Brush dough with egg wash and sprinkle with sparkling sugar and sliced almonds. Bake the crostata for 34-40 minutes, until crust is golden. Remove from the oven to cool on a wire rack. When cool, top with remaining fresh strawberry halves and dust with confectioner’s sugar.

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Perfect Dough for Crostatas

For one 9 or 10 inch pie crust or crostata

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

• 1 1⁄4 c unbleached all-purpose flour

• 2 T sugar

• 1⁄2 t Kosher salt

• 1 stick (4 oz) unsalted butter, cut into small cubes

• 3-4 T ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, one tablespoon at a time, over the mixture, stirring to work in the water. You want dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.