Reprinted from Sundays with Sophie Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.
Our editors handpick the products that we feature. We may earn commission from the links on this page.
Proof That the Perfect Strawberry Crostata Does Exist
Try this luscious tart from Sundays with Sophie.
I'm a big fan of crostatas, an Italian style of open-faced tart. There are three reasons. One, they're beautiful. Two, they're delicious. And three, they're easy for a part-time pastry guy like me. Strawberry wrapped in flaky pastry always works.
- Yields:
- 6 serving(s)
Ingredients
Buttermilk Pie Dough
- 1 2/3 c.
all-purpose flour, plus more for dusting
- 2 tsp.
granulated sugar
- 1/4 tsp.
fine salt
- 1
stick (4 ounces) cold unsalted butter, cut into small cubes
- 1/4 c.
cold buttermilk, well shaken
Strawberry Filling
4 to 5 tablespoons pure cane sugar (depending on the sweetness of your berries)
Finely grated zest of 1 lemon
- 1/2
vanilla bean, split lengthwise
- 1 lb.
strawberries, hulled and halved or quartered (depending on size; about 3 1/2 cups)
- 1 tbsp.
fresh lemon juice
- 3 tbsp.
cornstarch
- 1 tbsp.
buttermilk
- 1 tbsp.
turbinado sugar
Vanilla Bean Whipped Cream
- 1 c.
cold heavy cream
- 1 1/2 tsp.
pure cane sugar
- 1/2
vanilla bean, split lengthwise
Directions
- Step 1Make the buttermilk pie dough: In a food processor, combine the flour, granulated sugar, salt, and butter. Pulse until the mixture resembles coarse meal. Add 2 tablespoons of the buttermilk and pulse until the dough starts coming together to form crumble-like pieces, adding additional buttermilk, 1 teaspoon at a time, if needed. Transfer the dough to a large piece of plastic wrap, then use your hands to pat into a 1-inch disk and wrap tightly. Refrigerate until the dough is completely firm, at least 1 hour and up to 2 days.
- Step 2Make the strawberry filling: In a medium bowl, combine 2 tablespoons of the cane sugar and the lemon zest. Scrape in the seeds from the vanilla bean. Use your fingers to rub the mixture together to infuse the sugar with the vanilla and lemon. Add the strawberries and stir to coat. Set aside.
- Step 3Set an oven rack in the lowest position and preheat the oven to 400°F. Line a large sheet pan with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature to soften, about 10 minutes. Lightly dust a work surface with flour and roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to the lined pan.
- Step 4Gently stir the lemon juice into the strawberries, then sprinkle with the remaining 2 to 3 tablespoons cane sugar and the cornstarch. Gently stir to coat until there are no remaining clumps of cornstarch. Use a slotted spoon to transfer the strawberries to the dough, leaving a 2-inch border all around. Fold the border in over the filling, pleating as you go and leaving the center of the crostata uncovered. Brush the edges of the dough with the buttermilk and sprinkle with the turbinado sugar.
- Step 5Bake until the crust is deeply golden brown and the filling is bubbling and thickened, 45 to 55 minutes. Allow the crostata to cool on the baking sheet for 30 minutes.
- Step 6While the crostata is cooling, make the vanilla bean whipped cream: In a large chilled bowl, combine the heavy cream and cane sugar. Scrape in the seeds from the vanilla bean. Whip until soft peaks form and dollop on sliced wedges of the crostata.
Note: If rhubarb is in season, it's never a bad idea to add some to the berry mix.
Bobby and Sophie Flay’s Easy Weeknight Dinner Menu
Heirloom Tomato, Oregano, and Ricotta Salata
Smoky Split Chicken with “Automatic Brine”
Peak Season Summer Recipes