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Strawberry Crostata

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.

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. 

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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:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Ingredients for homemade pie dough:

Kitchen tools and equipment needed:

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 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! 🙂
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.

 

*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.

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. 🙂

 

A Strawberry Crostata on a pretty white square plate with a almond glaze and sliced almonds.

Strawberry Crostata with Sweet Almond Glaze

Renee – Kudos Kitchen
Bring this Strawberry Crostata to the table, and any occasion is instantly upgraded to something truly special and delicious!
5 from 3 votes
Prep Time 10 mins
Cook Time 45 mins
chill time 30 mins
Total Time 1 hr 25 mins
Course Dessert, dessert fruit
Servings 8 servings
Calories 213 kcal

Ingredients
  

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

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 🙂

Nutrition

Serving: 1servingCalories: 213kcalCarbohydrates: 46gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 157mgPotassium: 179mgFiber: 2gSugar: 30gVitamin A: 45IUVitamin C: 52mgCalcium: 26mgIron: 1mg
Keyword rustic strawberry crostata, strawberry crostata, strawberry galette
Tried this recipe?Let us know how it was!

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!

A Strawberry Crostata on a pretty white square plate with a almond glaze and sliced almonds.

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Recipe Rating




Natalie

Friday 7th of May 2021

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

Renée

Friday 7th of May 2021

My pleasure, Natalie!

Gina

Friday 7th of May 2021

Absolutely delicious!!

Renée

Friday 7th of May 2021

Awesome, Gina. So glad you liked it! 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!