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A pretty Strawberry Crostata with an almond glaze on a square white plate.
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5 from 4 votes

Strawberry Crostata with Almond Glaze

Bring this Strawberry Crostata to the table, and any occasion is instantly upgraded to something truly special and delicious!
Prep Time10 minutes
Cook Time45 minutes
chill time30 minutes
Total Time1 hour 25 minutes
Course: Dessert, dessert fruit
Cuisine: American
Servings: 8 servings
Calories: 213kcal
Author: Renee Goerger

Ingredients

For the pastry (optional), or use store-bought:

  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 stick (8 tablespoons) cold butter diced into small bits
  • 2-3 tablespoons ice water
  • 1 teaspoon pure almond extract

For the filling:

  • 1½ 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
  • ½ 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 :)

Notes

Store any leftovers in a covered airtight container and refrigerate for up to 5 days.
 

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 46g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 179mg | Fiber: 2g | Sugar: 30g | Vitamin A: 45IU | Vitamin C: 52mg | Calcium: 26mg | Iron: 1mg