Skip to Content

Strawberry Crostata with Sweet Almond Glaze

Bring this Strawberry Crostata to the table and any occasion has been instantly upgraded to something truly special…and delicious!

A horizontal photo of a strawberry crostata on a pretty white serving platter with fresh strawberries as garnish, and an almond glaze and slivered almonds

Hello everyone and welcome to this #SundaySupper edition of “Easter/Passover feast.” For this grand occasion, I’ve made a Strawberry Crostata with Sweet Almond Glaze to bring to the table, and to share in the feast.


This is one of the prettiest (in a rustic sort of way) desserts I’ve ever made and it makes for a perfect end to any sort of celebration meal, or maybe even just a Monday or Tuesday night.

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

 
Vertical overhead photo of a strawberry crostata drizzled with almond glaze and covered with slivered almonds

STRAWBERRY CROSTATA WITH SWEET ALMOND GLAZE  {PRINT THIS RECIPE}
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 2-3″ 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.
-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 🙂

 

 Trust me, you’re going to LOVE this!!!

closeup photo of a glazed strawberry crostata with slivered almonds on top

Thank you so much for joining me on this extra special day of resurrection and renewal. I also send out a big thank you to Alaiyo of The Pescetarian Journal for hosting this week’s #SundaySupper.

Breakfast/Brunch

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature
 
Previous
Asparagus and Pea Risotto
Next
Crab Salad Stuffed Avocados

Strawberry Buttermilk Scones

Thursday 17th of November 2016

[…] Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee […]

Angie | Big Bear's Wife

Tuesday 28th of June 2016

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

Christy

Thursday 24th of April 2014

Beautiful and perfect for Easter and spring celebrations!

Courtney @ Neighborfood

Wednesday 23rd of April 2014

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

Alice // Hip Foodie Mom

Monday 21st of April 2014

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

shares