5 from 1 vote

Strawberry Crostata

This strawberry crostata is a classic Italian tart made with strawberries and a simple pastry crust. Light, fruity, and perfect for summer!

Prep Time10

Cook Time35

Resting time:30

Total Time45

Course: Dessert

Cuisine: Italian

Serving: 12

Calories: 227kcal

Author: Andrea Soranidis

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

For the classic crostata dough, use my pasta frolla recipe.

You can use your favorite fruit or to make this crostata! I like to use peaches and apricots in summer, apples and pears in winter. It also works great with jam, try it with homemade apricot jam, homemade cherry jam, or homemade peach jam.

Store leftovers in an airtight container, in the fridge up to 4 days.

You can also safely freeze the crostata. Make sure you store it in a freezer-friendly container and then thaw it completely in the fridge (ideally overnight) before eating.

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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.