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!
I originally shared this recipe in 2014. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this easy Rustic Strawberry Crostata is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 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
- 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
- baking sheet or pizza stone
- parchment paper (optional)
- paring knife (for slicing strawberries)
- cutting board
- kitchen timer
- pastry brush
Why this recipe works:
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!!!
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 first, and then make sure they’re as dry as possible before adding them on top of the pie dough and baking.
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! 🙂
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. 🙂
*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.
*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.
*Rustic Strawberry Crostata (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s fresh strawberry crostata.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Strawberry Crostata with Sweet Almond Glaze
For the pastry (optional), or use store-bought:
- 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 teaspoon pure vanilla extract
- 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
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 🙂
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s rustic strawberry crostata recipe as much as I’ve enjoyed bringing it to you!
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!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!