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    Home » Dessert Recipes » Pies and Tarts Recipes

    Published: May 6, 2021 · Modified: Feb 27, 2024 by Renée · This post may contain affiliate links · 22 Comments

    Glazed Strawberry Crostata

    Jump to Recipe
    A vertical closeup image of a Strawberry Crostata with a glaze and sliced almonds over top.
    A Pinterest image with a title text for Strawberry Crostata.
    A two image Pinterest collage for Glazed Strawberry Crostata.
    A two image collage for Strawberry Crostata for Pinterest.

    Bring this Strawberry Crostata with a sweet almond glaze to the table and any occasion has been instantly upgraded to something truly special...and delicious!

    A vertical closeup of a Strawberry Crostata with an almond glaze on a white plate with slivered almonds.

    This easy fruit crostata can be made quickly with the use of store bought pie crust if you'd like to use a grocery store shortcut. You can also swap out different fruit and berries, but don't skip the almond glaze!

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • Why this recipe works:
    • What is the definition of a crostata?
    • What is the difference between a galette and a crostata?
    • How many cups of strawberries is in a pint?
    • How many cups of strawberries does this recipe call for?
    • Can frozen strawberries be used in place of fresh strawberries in this recipe?
    • Can this strawberry crostata be frozen after baking?
    • The step-by-step photos and instructions:
    • Additional fruit desserts you'll also enjoy:
    • Additional strawberry desserts:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    A vertical two image collage of a prep shot and a completed image of a Strawberry Crostata along with a title text overlay graphic.

    The ingredient list:

    • pie dough (store-bought or homemade)
    • fresh strawberries
    • all-purpose flour
    • granulated sugar
    • pure vanilla extract
    • pure almond extract
    • confectioners sugar
    • almonds (sliced or slivered)

    Ingredients for homemade pie dough:

    • all-purpose flour
    • granulated sugar
    • butter
    • kosher salt
    • ice water
    • pure almond extract

    Kitchen tools and equipment needed:

    • food processor (if making homemade pie dough)
    • plastic wrap (if making homemade pie dough)
    • rolling pin
    • measuring cups and spoons
    • mixing bowls
    • whisk
    • baking sheet or pizza stone
    • parchment paper (optional)
    • paring knife (for slicing strawberries)
    • cutting board
    • kitchen timer
    • pastry brush

    Why this recipe works:


    This is one of the prettiest (in a rustic sort of way) desserts you'll ever make.

    It makes for a perfect end to any sort of celebration meal, or maybe even a basic Monday or Tuesday night.

    Trust me, you're going to LOVE this fresh strawberry dessert!!!

    A super closeup horizontal image of a homemade Strawberry Crostata with a white sugar glaze and fresh strawberries as a garnish.
     

    What is the definition of a crostata?

    Open face tart.

    I also like to use the term "rustic" when describing a crostata or galette because they tend to be much more "free-form" than something baked inside of a pie or tart pan.

    What is the difference between a galette and a crostata?

    Pretty much it comes down to geography.

    A gallate is a French term, and Crostata is the Italian term for the same thing.

    How many cups of strawberries is in a pint?

    Approximately 2½ cups of sliced and whole strawberries.

    How many cups of strawberries does this recipe call for?

    At least three cups of sliced strawberries, so at least 1½ pints.

    The strawberries will cook down considerably while baking. Even though the crostata may look too packed before baking, if you use anything less than 3 cups of berries, your rustic fruit tart won't be nearly as appealing and abundant-looking once you're ready to serve.

    Can frozen strawberries be used in place of fresh strawberries in this recipe?

    Yes, I suppose so, but fresh is preferable (at least in my mind), and while they're in season.

    That said, in a pinch, if you'd like to use frozen berries (like making this crostata out of season), thaw the whole frozen strawberries completely and then make sure they're as dry as possible before adding them on top of the pie dough.

    Can this strawberry crostata be frozen after baking?

    I'm going to have to say that I don't recommend it, although I'm just guessing.

    I would think that the strawberries, upon thawing, would release too much moisture and, in turn, lead to a soggy mess.

    However, as I stated, that's only my guess. If anyone out there wants to try it and report back...I'm all ears.

    OR, if you're worried you'll have too much crostata to eat in one or two seatings, you need to invite your friends (or family) over and enjoy it with the people you love.

    Problem solved. 🙂

    The step-by-step photos and instructions:

    • If making homemade pie dough, blend all the crust ingredients (all-purpose flour, butter, salt, sugar, almond extract, ice water) in a food processor until a crumbly dough forms.
    • Form the dough into a disc and wrap it in plastic wrap. Chill for 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 macerated in the sugar and vanilla for 30 minutes, and then gently stir in the flour.
    • Preheat oven to 425 degrees.
    • On a lightly floured surface roll out the chilled dough to form a 12" - 13" 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 into the center of the dough, making sure to leave about a 2-3" border around the edges.
    • Gently 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 use a pastry brush to gently brush the dough with the egg wash.
    • Bake in a preheated oven for 40-45 minutes, or until the crust is golden brown and the juices from the strawberries have started to escape.
    • Remove from the oven and allow it to cool completely on a rack 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! 🙂
    An offset horizontal photo of a Strawberry Crostata on a pretty square white plate with fresh strawberries as garnish.

    Additional fruit desserts you'll also enjoy:

    *Fresh Peach Crostata (shown below and featured in the video)

    This fresh peach crostata is similar to biting into a fresh ripe peach except it has a flaky piecrust shell, and it’s best served warm, and with a fork. 🙂

    A fresh peach crostata on a square white platter with mint garnish and fresh peaches in the background.

    *Old-Fashioned Strawberry Rhubarb Bundt Cake (not shown)

    Delight your family and friends with this Old-Fashioned Strawberry Rhubarb Bundt Cake. It’s so flavorful and tender that you’ll wish rhubarb was in season all year long!

    *Nectarine Upside Down Cake (shown below)

    Summertime’s delicious bounty of fresh and juicy nectarines comes alive in this recipe for caramelized Nectarine Upside-Down Cake. 

    A slice of nectarine upside down cake on a white plate with a fork and a sprig of mint for garnish

    *Lemon Ricotta Cake with Blueberries (not shown)

    Lemon Ricotta Cake with Blueberries is an easy cake to make. It has a creamy texture, a light lemony flavor, and it takes advantage of springtime’s bounty of beautiful blueberries.

    Additional strawberry desserts:

    This pretty Chocolate-Covered Strawberry Joconde Entremet for Valentine's Day may look difficult and intimidating to make, but it's easier than you may think. Let me walk you through the process.

    Delight your family and friends with this Old-Fashioned Strawberry Rhubarb Bundt Cake. It's so flavorful and tender that you'll wish rhubarb was in season all year long!

    *Rustic Strawberry Crostata (shown below) THIS IS THE PLACE!!

    A vertical title text closeup image of a Strawberry Crostata with a Sweet Almond Glaze topped with sliced almonds.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A pretty Strawberry Crostata with an almond glaze on a square white plate.

    Strawberry Crostata with Almond Glaze

    Renee Goerger
    Bring this Strawberry Crostata to the table, and any occasion is instantly upgraded to something truly special and delicious!
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    chill time 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert, dessert fruit
    Cuisine American
    Servings 8 servings
    Calories 213 kcal

    Ingredients
      

    For the pastry (optional), or use store-bought:

    • 1 cup all-purpose flour
    • 3 tablespoons granulated sugar
    • ½ teaspoon kosher salt
    • 1 stick (8 tablespoons) cold butter diced into small bits
    • 2-3 tablespoons ice water
    • 1 teaspoon pure almond extract

    For the filling:

    • 1½ pints strawberries hulled and cut into thick slices
    • 4 tablespoons granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon flour
    • 1 egg plus 1 tablespoon water

    For the sweet almond glaze:

    • 1 cup powdered sugar
    • ½ teaspoon pure almond extract
    • 2 tablespoons slivered almonds for garnish
    Get Recipe Ingredients

    Instructions
     

    If making homemade pastry:

    • -In a food processor, pulse the flour, sugar, salt, and butter to form coarse crumbs.
    • -Add in the ice water and almond extract and pulse again 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 for at least 30 minutes.

    To make the filling:

    • -In a medium bowl, stir together the sliced strawberries, sugar, and vanilla extract. 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 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 2-3" 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.

    To make the almond glaze:

    • -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 🙂

    Notes

    Store any leftovers in a covered airtight container and refrigerate for up to 5 days.
     

    Nutrition

    Serving: 1servingCalories: 213kcalCarbohydrates: 46gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 157mgPotassium: 179mgFiber: 2gSugar: 30gVitamin A: 45IUVitamin C: 52mgCalcium: 26mgIron: 1mg
    A Strawberry Crostata on a pretty white square plate with a almond glaze and sliced almonds.

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    Reader Interactions

    Comments

      5 from 5 votes (2 ratings without comment)

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    1. Mark says

      March 21, 2025 at 8:54 am

      5 stars
      Fantastic taste!

      Reply
      • Renée says

        March 21, 2025 at 9:13 am

        You bet!
        Thanks!!

        Reply
    2. Natalie says

      May 07, 2021 at 9:08 am

      5 stars
      What a gorgeous dessert. I love strawberries so I'll be definitely trying this. Thanks for this lovely recipe.

      Reply
      • Renée says

        May 07, 2021 at 9:16 am

        My pleasure, Natalie!

        Reply
    3. Gina says

      May 07, 2021 at 8:13 am

      5 stars
      Absolutely delicious!!

      Reply
      • Renée says

        May 07, 2021 at 9:16 am

        Awesome, Gina. So glad you liked it!
        Renee

        Reply
    4. Angie | Big Bear's Wife says

      June 28, 2016 at 10:47 am

      Oh my gosh, this reminds me of something a had down in Florida a few months ago. I need this in my life asap!

      Reply
    5. Christy says

      April 24, 2014 at 11:58 pm

      Beautiful and perfect for Easter and spring celebrations!

      Reply
    6. Courtney @ Neighborfood says

      April 23, 2014 at 7:18 pm

      This crostata is GORGEOUS! I love these flavors together too. Makes me think of spring!

      Reply
    7. Alice // Hip Foodie Mom says

      April 21, 2014 at 4:13 pm

      Renee, so lovely!!! I want THIS for my Sunday brunch!!! yum! so beautiful and delicious!

      Reply
    8. Paula says

      April 21, 2014 at 1:52 pm

      This is lovely! That almond glaze looks wonderful. Wishing you and your family a lovely Easter Renee.

      Reply
    9. Martin D says

      April 21, 2014 at 1:35 am

      I'm not familiar with a crostata, but yours looks absolutely amazing!

      Reply
    10. Shannon R says

      April 20, 2014 at 5:13 pm

      I know it's pretty easy but it looks so very elegant. I want to dive right in, it looks so amazing!

      Reply
    11. Cindy Kerschner says

      April 20, 2014 at 9:50 pm

      I'll take two please (one for now, one for later) 🙂 !

      Reply
    12. Tara Noland says

      April 20, 2014 at 8:02 pm

      Wow, wow, wow, how amazing, I love this!!

      Reply
    13. Sarah Reid says

      April 20, 2014 at 7:24 pm

      I agree, it's totally fancy but approachable, perfect for Spring

      Reply
    14. Shaina Wizov says

      April 20, 2014 at 6:46 pm

      That is one gorgeous dessert. It might be a "rustic" crostata, but it looks so fancy!

      Reply
    15. Dorothy at Shockingly Delicious says

      April 20, 2014 at 3:37 pm

      You come sit next to me with that crostata!

      Reply
    16. Deanna Samaan says

      April 20, 2014 at 3:28 pm

      Oh my, Oh my! This is beautiful and looks so yummy!!!! Happy Easter!

      Reply
    17. Liz Berg says

      April 20, 2014 at 2:22 pm

      What a gorgeous crostata, Renee! And the glaze pushes it over the top! Happy Easter, my friend!

      Reply
    18. Peanut Butter and Peppers says

      April 20, 2014 at 1:20 pm

      Darn it, I am soooooo drooling right now! Your Crostata looks out of this world and I want this right now!

      Reply
    19. Manu says

      April 20, 2014 at 11:30 am

      Crostata is my favourite cake. I have always loved since I was a child. I love it as it is very versatile and it tastes great with any flavour. This strawberry version sounds great and I love the glaze on it!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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