Crostata with strawberries and walnuts

Votes: 1

How to Make - Strawberry and Walnut Crostata

Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 476, total fat 28 G., saturated fats 13 G., proteins 8 G., carbohydrates 52 G., fiber 4 G., cholesterol 49 mg, sodium 471 mg, sugar 18 G.

"I love the idea of wrapping the fruit in dough and baking it to soften the inside," shares Alex Guarnaschelli. "A little walnuts adds richness and brings out the tartness of the strawberries. I usually serve the tarts with whipped cream or ice cream, but they're also delicious plain."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups of premium flour + extra for working with the dough
1/4 cup granulated sugar
0.5 tsp coarse salt
Zest of 1 lemon
165g unsalted butter, diced and chilled
3-4 tablespoons of ice water

Filling

1 tbsp unsalted butter
4 cups strawberries, hulled and halved
1/4 cup + 1 tsp granulated sugar, divided
1 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1 tbsp cornstarch
3/4 cup chopped walnuts

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Cooking the dish according to the recipe:

Dough:

In a food processor, combine the flour, sugar, salt, and lemon zest. Pulse to evenly distribute the ingredients. Add the butter and pulse until crumbly. Pour cold water through the top of the processor and pulse just to moisten. Form into a 20cm-long (about 5cm in diameter) cylinder and refrigerate for at least 1 hour.
Filling:

Heat a large skillet over high heat. Place the baking sheet next to the stove. When the skillet is hot enough, add the butter for the filling. When it melts and foams slightly, add the strawberries. Stir to coat with butter, then add 1/4 cup sugar, lemon zest, and lemon juice. Stir and cook until some of the juices have evaporated. After 2 minutes, sprinkle with cornstarch, reduce the heat to medium, and cook, stirring, for another 2 minutes. Transfer to a baking sheet. Spread the strawberry mixture over the top to help it cool faster, and refrigerate until completely cool.

Preheat oven to 190°C.
Remove the dough from the refrigerator and cut into 8 equal pieces. Press each disk with your hand to flatten it, and roll each piece with a rolling pin into a circle about 6 inches in diameter and about 1/4 inch thick. Sprinkle flour on and under the dough as you roll it out. Trim the edges with a sharp knife or a round pizza cutter if you want them to be more even.
Meanwhile, remove the strawberry mixture from the refrigerator and transfer it to a fine-mesh strainer set over a bowl. Let the juice drain until the berries are dry, but do not press them.
Place the dough circles on a baking sheet. Place 1 tablespoon of nuts in the center of each circle. Spread the strawberries evenly. Press the edges of the dough tightly around the berries to form a pocket containing the strawberries. The pockets will open slightly during baking. Sprinkle the remaining small opening with a few more nut pieces. Refrigerate if the dough becomes too soft.
Place the baking sheet in the center of the oven and bake until dark golden brown, 20-25 minutes. Sprinkle with the remaining walnuts. Sprinkle with sugar for texture. Let cool on the baking sheet for 5 minutes, then use a wide spatula to transfer to serving plates. Serve immediately.

Strawberry sauce:
Use the remaining thick strawberry juice as a sauce for tarts or ice cream. Add 1 tablespoon of Grand Marnier liqueur, if desired.