Strawberry Crostata
This easy strawberry crostata is a classic Italian tart made with fresh strawberries and a simple pastry crust. Light, fruity, and perfect for summer!
This strawberry crostata is the kind of dessert that makes you feel like you're spending summer in Italy.
It's sweet, rustic, and made with just a few basic ingredients—but it looks and tastes like something from a little pastry shop in the countryside!
Growing up in Italy, crostata was always a big part of our family kitchen.
My nonna would bake a fresh crostata every week, using whatever fruit was in season—or her famous homemade jam. It was the kind of treat we’d enjoy for breakfast or in the afternoon.
A crostata is Italy’s version of a pie or tart. It’s made with a pastry dough called pasta frolla, filled with fresh fruit or jam, and topped with thin strips of dough.
In this version, I use a dairy-free pasta frolla made with olive oil instead of butter. It’s easy to make, naturally lighter, but still crumbly. You can also use the classic pasta frolla recipe if you like.
The filling is made with juicy strawberries mixed up with a little sugar and lemon juice.
They get soft and jammy as they bake—so every bite is sweet, fresh, and full of summer flavor!
This crostata is perfect for breakfast, a mid-afternoon snack, or with your coffee or tea. It also makes a simple yet beautiful dessert for guests.
And if you’re looking for more seasonal classic Italian bakes, try this classic jam crostata, this Italian fruit tart, or this Italian peach cake!
Ingredients
This strawberry crostata recipe is proof that with just a handful of ingredients, you can whip up a tart that looks like it came straight from an Italian pastry shop!
Here are my top ingredient tips to help you get the best results:
- Strawberries: Choose fresh, ripe strawberries that are firm but not hard. They should be sweet and juicy—these are the star of the tart!
- Sugar: Just a little to toss with the strawberries so they get nice and jammy while baking.
- Olive oil: Go for a light extra-virgin olive oil, so it doesn’t overpower the flavor of the dough.
- Powdered sugar: This adds sweetness to the dough and can also be dusted on top right before serving (totally optional).
- Cornstarch: Although optional, I find that mixing a little cornstarch with the strawberries avoids the tart base getting soggy, so I highly recommend it!
- Eggs: Use room temperature eggs—this helps make the dough soft and smooth.
- Lemon zest: Adds a fresh, citrusy flavor. You can also use orange zest instead. Try to use organic citrus if possible!
- Flour: All-purpose or Italian 00 flour works best. For a slightly rustic texture, you can swap ¼ of the flour with whole wheat flour.
VARIATIONS
- Prefer the classic version? You can make this crostata with a basic Italian pastry dough (pasta frolla) made with butter. Use this pasta frolla recipe for a strictly traditional version.
- Want to mix up the fruit? Try a combo of strawberries and rhubarb compote for a sweet-tangy twist. Strawberries also pair beautifully with peaches or blueberries!
How to make strawberry crostata
As I said earlier, this Italian strawberry crostata is incredibly easy to make, even if you have never baked a crostata before!
Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.
STEP 1. Slice the strawberries, mix with sugar and optional lemon juice, and chill for a few minutes. Drain the juices before using.
STEP 2. Blend sugar, salt, oil, egg, yolk, and lemon zest. Add most of the flour and baking powder, then knead in the rest until smooth. Use immediately or chill.
STEP 3. Take a small amount of dough and set it aside to make the crostata strips. Roll the rest into a large circle. Gently place the dough into a 9-inch tart pan (preferably with a removable bottom), and trim the edges with a sharp knife to fit the pan.
STEP 4. Place the strawberries over the tart base. Use the reserved dough to make long strips. Lay half of the strips over the tart in one direction, then lay the other half across to form a crisscross pattern. Bake for 30 minutes or until golden.
Storage tips
Keep leftovers in an airtight container in the fridge for up to 4 days.
You can also freeze the crostata—just place it in a freezer-safe container, then thaw it fully (preferably overnight in the fridge) before serving.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates.
Recipe
Strawberry Crostata
Ingredients
Strawberry filling:
- 300 g fresh strawberries, sliced, approx 10.5 oz
- 3 tablespoon sugar
- 1 tablespoon cornstarch, optional
- 1 teaspoon lemon juice, optional
Crostata Dough
- 140 g confectioner sugar, approx 1⅛ US cups
- 1 medium egg,
- 1 medium egg yolk
- 90 ml extra-virgin olive oil, approx ¼ US cup + 2 tablespoons
- zest of 1 lemon
- a pinch of salt
- 1 teaspoon baking powder
- 280 g all-purpose flour or flour 00, approx 2¼ cups
Instructions
- In a large bowl, mix sliced strawberries with sugar, cornstarch, and lemon juice. Cover and chill until ready to use, then drain any excess juice before filling the crostata.
- In a food processor, blend on low speed the sugar, eggs, olive oil, lemon zest and a pinch of salt.
- Gradually incorporate ⅔ of the flour and baking powder until the dough begins to form.
- Transfer the dough to a work surface and add the remaining flour, whilst working the dough with your hands until you have a smooth even dough (you'll probably have some leftover flour, it's ok). Flatten into a disk, wrap with cling film and store in the fridge for 30 minutes.
- Preheat oven to 170°C /340°F (or 150°C/300°F with fan option on), and arrange the oven tray onto the middle shelf.
- Cut off a small piece of dough and set it aside for the topping. Roll out the rest on a lightly floured surface until it's about ¼ inch (½ cm) thick. Gently transfer the dough to an 8-inch (20 cm) tart pan, trim any excess around the edges, and prick the base with a fork.
- Spread the sliced strawberries over the base to cover it fully and evenly.
- Use the reserved dough and any trimmed scraps to make long strips or ropes about 2 cm (⅔ inch) wide. Lay half of the strips over the strawberries, then place the remaining ones on top in the opposite direction to create a simple crisscross pattern.
- Bake the jam tart in the oven for 35-40 minutes, or until it's golden on top. Remove from the oven and let it cool completely before cutting into slices.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just made this strawberry crostata and it is incredible! We absolutely loved the olive oil pastry dough, it’s so light, crumbly and delicious!!! Can’t wait to make it again, thank you Andrea.