Tuesday, May 3, 2011

Strawberry Summer Dessert

As I flipped through the pages of Bon Appetit's May issue, I couldn't help but be taken by their photograph of this amazingly scrumptious looking dessert. The "Rhubarb and Raspberry Crostata" recipe offered everything I look for in a summer dessert- a flaky, golden crust filled with mouth watering tart raspberies. As it turned out, I had just accidentaly double-ordered strawberries from Fresh Direct (I also double-ordered whole milk, leaving me with 4 cartons instead of 2- why am I always doing this??) So, I knew that I had to do something with the strawberries before they went bad. I had all the ingredients needed for the dough in my pantry (white flour, whole wheat flour, sugar, kosher salt, butter, egg, and milk), so I decided to nix the rhubabrb because I didn't have any or want to go out and get some, and just replace the raspberries with lots and lots of strawberries. And that's pretty much how I ended up with what my husband called "the best dessert you've ever made". The dough in this dessert is really the show-stopper. The addition of 1/2 a cup of whole wheat flour adds a rustic, nutty effect, which really makes a difference. Before baking, the dough is sprinkled with raw sugar (an ingredient I did not have in my pantry, but I sent my husband to the coffeeshop next door to grab a handful of "Sugar in the Raw" packets- really a sinch).
For the original recipe, go to  http://www.bonappetit.com/recipes/2011/05/rhubarb-and-raspberry-crostata

Here's my adaptation of the recipe:
Strawberry Crostata
8-10 servings

1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
1 1/2 sticks chilled unsalted butter, cubed
1 egg
1 tablespoon whole milk

2 tablespoons cornstarch
2 pints fresh strawberries, stemmed and halved
1/4 cup sugar
1 teaspoon fresh lemon juice

1 egg, beaten
2 packets "sugar in the raw"

  • Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. Can be made 2 days ahead. Keep chilled.
Dissolve the cornstarch in 2 tablespoons water in a small bowl, set aside.
In a heavy saucepan, combine the strawberries, sugar, and lemon juice. Stir together and bring to a boil over medium-high heat. Cook, covered for 5 minutes. Uncover, stir in the cornstarch mixture, and cook until the strawberries soften a bit, and juices are released to form a thick sauce surrounding the strawberries, about 5 minutes. Cool. 
Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.


  1. I speak from experience, this is the best one you have ever made! Make it again please!

  2. I agree this was amazing, but any ideas on how to make this dairy free?

  3. I've noticed that strawberries are fairly inexpensive and very tasty now! Perfect timing!

  4. Your dessert looks better then the one in the magazine. I cannot wait to try it.
    Am I able to substitute the butter with margarine and soy for whole milk?

  5. Gabrielle MazaudMay 4, 2011 at 4:10 AM

    I speak with experience with Jon as he cut me a piece on Saturday. I couldn't resist and had to take another as it was so good and yet it looked like a work of art too!

  6. For those of you who want to make it dairy-free..you can do the usual: Replace the butter with cubed unsalted margarine that has been frozen (so that the texture is similar to that of butter) and soy milk in place of regular milk.

  7. I made someone very happy today!!!!! Amazing recipe as always :)

  8. Kim, any chance this can be made ahead and frozen (I'm assuming not, but I may as well ask)? Thanks