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!

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 visiting me here today in my Kudos Kitchen!

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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!