Strawberry Crostata with Sweet Almond Glaze

STRAWBERRY CROSTATA WITH SWEET ALMOND GLAZE

Servings: 8-10 slices

For the pastry:

1 cup all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon kosher salt

1 stick cold butter, diced into small bits

2-3 tablespoons ice water

1 teaspoon pure almond extract

For the filling:

1 1/2 pints strawberries, hulled and cut into thick slices

4 tablespoons granulated sugar

1 tablespoon flour

1 egg plus 1 tablespoon water

For the sweet almond glaze:

1 cup powdered sugar

1/2 teaspoon pure almond extract

2 tablespoons slivered almonds for garnish


-In food processor, pulse the flour, sugar, salt and butter to form coarse crumbs.

-Add in the ice water and almond extract and pulse again just until the mixture forms a ball. Do not over mix.

-Turn the dough out onto a lightly floured surface and shape it into a disc. 

-Wrap in plastic wrap and chill in the refrigerator at least 30 minutes.

-In a medium bowl, stir together the sliced strawberries, sugar. Set aside while the dough chills.

-Drain the strawberries after they've sat for 30 minutes and then stir in the flour.

-Preheat oven to 425 degrees.

-On a lightly floured surface roll out the chilled dough to form roughly a 12" circle. *Note - Don't worry about it looking rough around the edges, It's not supposed to be perfect!

-Using the rolling pin, carefully transfer the rolled pastry to a parchment lined baking sheet or a baking stone (which is what I used)  *Note - This is done by draping the dough loosely over the rolling pin and then unrolling it once it's on the parchment.

-Mound the drained strawberries in the center of the dough, making sure to leave about a 2" border around the edges.

-Carefully turn the edges of the dough up and over the outer edges of the strawberries.

-In a small bowl, whisk together the egg and water and gently brush the dough with the egg wash.

-Bake in a preheated oven for 40-45 minutes, or until the crust is a nice golden brown and the juices from the strawberries have started to escape.

-Remove from the oven and allow it to cool completely before transferring it to a serving plate.

-In a small bowl, whisk together the powdered sugar and almond extract until it is a nice, thick but runny consistency. *Note - if the glaze is too thick, add a little water. If the glaze is too thin, add a little more powdered sugar.

-Drizzle the sweet almond glaze over the crostata and top with the slivered almonds.

-To serve, cut into wedges and enjoy :)