Hamdi Saidani This Easy Strawberry Crostata is a rustic and simple recipe, which is made with fresh strawberries and a store-bought pie crust. It’s the perfect easy dessert, ready in about an hour.
Easy Strawberry Crostata Ingredients
- 1 store-bought refrigerated pie crust
- All-purpose flour, for dusting
- 1 pound strawberries (about 3 cups), thickly sliced
- 1/3 cup strawberry jam
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice plus zest from 1 lemon
- 1 large egg, beaten
- 1 tablespoon sugar
- Whipped cream or strawberry or vanilla ice cream, for serving
How To Make Easy Strawberry Crostata
- Prep oven and dough: Preheat the oven to 400°F. On a lightly floured surface, roll the pie dough out into a 12-inch round. Transfer the dough to a large, parchment-lined baking sheet.
- Make the strawberry filling: In a medium bowl, combine the sliced strawberries, strawberry jam, cornstarch, lemon juice, and lemon zest. Stir gently to coat all the strawberries.
- Assemble the crostata: Spread the strawberry mixture, including all the juices, onto the center of the dough, leaving a 2-inch border all around. Carefully fold the edges of the dough up and over the filling, pleating the dough as you go and leaving the center of the fruit exposed.
- Glaze and bake: Brush the folded edges of the dough with the beaten egg and sprinkle with the sugar. Bake for 25 to 35 minutes, until the crust is golden brown and the filling is tender and bubbling. Let it cool on a wire rack for at least 30 minutes before serving.
Recipe Tips
- How to prevent a soggy bottom? The cornstarch in the filling is the key ingredient that helps to thicken the strawberry juices as they cook, preventing the crust from becoming soggy.
- Can I use a different fruit? Yes, this is a perfect recipe for other fruits. A mix of berries, sliced peaches, or plums would be a delicious substitute for the strawberries.
- Can I make my own pie crust? Absolutely. If you have a favorite single-crust pie dough recipe, it will work wonderfully here.
- How do I know when the crostata is done? The crust should be a deep golden brown, and you should see the fruit filling actively bubbling in the center.
What To Serve With Strawberry Crostata
This rustic tart is a perfect simple dessert, especially with a creamy topping.
- A generous scoop of vanilla bean or strawberry ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Strawberry Crostata
- Room Temperature: A crostata is best enjoyed on the day it’s made, while the crust is at its crispiest. Store any leftovers loosely covered at room temperature for up to 2 days.
Strawberry Crostata Nutrition Facts
- Serving Size: 1 slice
- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a crostata?
A crostata is an Italian-style free-form tart. It’s meant to be rustic and casual, with the edges of the dough simply folded over the filling, making it much easier to assemble than a traditional pie.
Can I use frozen strawberries?
Yes. For the best results, let the frozen strawberries thaw completely and then drain off any excess liquid before tossing them with the jam and other filling ingredients.
Why did my crostata leak while baking?
A little bit of leakage is normal for a rustic crostata. To minimize it, make sure you have a solid 2-inch border of dough and that your pleats are well-sealed as you fold the dough over the filling. Baking it on a rimmed baking sheet will catch any drips.
Easy Strawberry Crostata Recipe
Description
A simple, rustic, and beautiful free-form tart made with a store-bought pie crust and a fresh, juicy strawberry filling.
Ingredients
Instructions
- Preheat oven to 400°F. Roll out the pie dough into a 12-inch round and place it on a parchment-lined baking sheet.
- In a bowl, combine the strawberries, jam, cornstarch, lemon juice, and zest.
- Spread the strawberry mixture in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough up and over the filling, pleating as you go.
- Brush the crust with the beaten egg and sprinkle with sugar.
- Bake for 25-35 minutes until the crust is golden and the filling is bubbly.
- Cool for at least 30 minutes before slicing and serving.
Notes
- Using a store-bought pie crust makes this an incredibly quick and easy dessert.
- Don’t skip the lemon juice and zest; they brighten the flavor of the strawberries beautifully.
- This is best served warm from the oven, but it’s also delicious at room temperature.
- For a beautiful presentation, serve with a dollop of whipped cream and a fresh mint sprig.
