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!

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.

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!!!

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
  • Colomba Muffins from Manu’s Menu
  • Strawberry Amaretto Coffee Cake from Savvy Eats
  • Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
  • Spinach Bacon Breakfast Cups from Runner’s Tales
  Appetizers:
  • Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
  • Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
  • Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
  • Egg Salad Deviled Eggs from Noshing With The Nolands
  Savory and Sweet Breads:
  • Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
  • Whole Wheat Croissants from What Smells so Good?
  • Hot Cross Pretzels from Jane’s Adventures in Dinner
  • Italian Easter Bread from Curious Cuisiniere
  • Greek Easter Bread from Hip Foodie Mom
  • Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
  • Paska Bread from Seduction in the Kitchen
  Sides and Salads:
  • Aunt Ruthie Mashed Potatoes from Melanie Makes
  • Vegetarian Cornbread Stuffing from Pescetarian Journal
  • Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
  • Passover Kugel: Veggie-Style from Take A Bite Out of Boca
  • Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
  Main Dishes:
  • Pan Seared Lamb Chops from The Foodie Army Wife
  • Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
  • Italian Easter Torta from La Bella Vita Cucina
  Desserts:
  • Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
  • Easter Basket Cupcakes from MealDiva
  • Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
  • Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
  • Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
  • Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
  • Lemon Blueberry Basil Cupcakes from Brunch with Joy
  • Banana Carrot Cake Bread from Peanut Butter and Peppers
  • Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
  • Gluten Free Easter Cupcakes from Gluten Free Crumbley
  • Lemon Coconut Bars from Magnolia Days
  • Lemon Icebox “Pie” from girlichef
  • Easter Basket Cupcakes from The Ninja Baker
  • Carrot Cake Sandwich Cookies from Pies and Plots
  • Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
  • Passover Chocolate Chip Cookie Bars from Food Lust People Love
  • Strawberry Filled Crepes from Try Anything Once Culinary
  • Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
  • Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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!