Crostata Di Fragole
Submitted by ment2bherd
Crostata di fragole is an Italian strawberry tart with almond-enriched pasta frolla, a layer of strawberry jam, and fresh berries arranged for a stunning no-bake filling on a crisp, buttery shell.
YIELD
10 servingsPREP
15 minCOOK
25 minREADY
1 hrsCrostata di fragole is one of those Italian desserts that looks like it belongs in a pasticceria window but comes together with surprisingly simple technique.
The shell starts with pasta frolla, a tender shortcrust made with ground almonds worked into the flour before cold butter gets rubbed in by hand. That almond addition does two things: it gives the crust a nutty fragrance and a slightly sandy, crumbly texture that shatters when you bite through it.
Chilling the dough for at least an hour is key. It firms up the butter so the shell holds its shape in the oven and bakes to an even golden color rather than spreading and turning greasy.
Assembly happens after the shell cools completely. A thin layer of strawberry jam goes down first, acting as both flavor base and moisture barrier. Whole berries line the outer edge for that classic crostata look, then sliced berries fill the center. A final dusting of powdered sugar and it’s done.
No custard, no cream, no fuss. The strawberries stay bright and fresh because they never see the oven.
Pro Tips
- Keep everything cold. If the butter softens while you’re rubbing it in, the dough turns pasty instead of powdery. Work quickly, and if it warms up, pop the bowl in the fridge for 10 minutes.
- Pierce the dough thoroughly. Those fork holes at ½-inch intervals prevent the base from puffing up during baking. Don’t skip them.
- Drain sliced berries well before assembling. The sugar and lemon juice draw out moisture. If you pile wet berries onto the jam layer, the shell gets soggy within an hour.
- Use a sharp knife to slice the finished tart. A dull blade will crush the berries and ruin that elegant arrangement.
Variations
- Swap in mixed berries. Raspberries, blueberries, and blackberries all work beautifully on the jam base for a frutti di bosco version.
- Use apricot jam instead of strawberry for a different flavor pairing, especially good with late-summer stone fruit on top.
- Add a thin layer of pastry cream between the jam and the fruit for a richer, more custard-style crostata.
Ingredients
Directions
Use a sharp knife to cut the crostata to keep the berries from toppling and lessening the elegant symmetry of the dessert.
FOR THE PASTA FROLLA:
Combine the dry ingredients in a bowl and mix well.
Rub in the butter until it is absorbed.
Make sure the mixture remains cool and powdery and does not become pasty.
Beat the egg and stir in with a fork.
Continue stirring until the dough holds together, then knead it smooth, briefly.
Shape into a disk, wrap in plastic and refrigerate at least 1 hour, or until firm.
FOR THE STRAWBERRIES:
Rinse and hull berries.
Choose the best ones to border the tart (draw a 9-inch circle on wax paper and arrange berries inside to see how many you need).
Slice remaining berries into a bowl; add sugar and lemon juice.
Toss to combine and cover with plastic wrap.
Refrigerate the sliced and whole berries until ready to assemble the crostata.
Preheat oven to 350℉ (180℃) and set a rack in the middle level.
To form tart base, roll three-quarters of the dough on a floured surface to a 9-inch disk.
Transfer to a cookie sheet lined with parchment or buttered wax paper.
Place a 9-inch disk, like a spring- form bottom, on dough and trim to a 9-inch diameter.
Pierce the dough all over with a fork at ½-inch intervals.
Combine the scraps with the remaining dough and roll it into a thin cylinder, about 30-inches long.
Moisten the edge of the base with water and arrange the cylinder of dough on it, to form sides on the tart shell.
Press the cylinder with fingertip to make it adhere and mark a series of diagonal lines on it with the back of a small knife.
Bake about 25 minutes, until the dough is an even golden color and feels firm when pressed with fingertip.
Cool the tart shell on a rack on the pan.
Place cooled shell on a platter.
Spread bottom evenly with jam.
Arrange a row of the whole strawberries inside the edge.
Drain sliced berries well; pile in center.
Dust with sugar.
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