Strawberry Crostata with Frangipane
Category: Desserts
Servings: 6
Ingredients:
For the Shortcrust Pastry (Pasta Frolla):
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 375g |
| Sugar | 150g |
| Eggs | 90g |
| Butter (cold, cut into pieces) | 185g |
| All-purpose flour (for dusting) | 5g |
For the Frangipane Cream:
| Ingredient | Quantity |
|---|---|
| Butter (room temperature) | 100g |
| Sugar | 100g |
| Almond flour | 100g |
| All-purpose flour | 40g |
| Eggs | 100g |
For the Pastry Cream (Crema Pasticcera):
| Ingredient | Quantity |
|---|---|
| Whole milk | 175g |
| Heavy cream (liquid) | 75g |
| Egg yolks | 575g |
| Sugar | 60g |
| Cornstarch (Cornflour) | 15g |
To Assemble:
| Ingredient | Quantity |
|---|---|
| Strawberry jam (or preserves) | 150g |
| Fresh strawberries | 150g (washed and cut) |
| Powdered sugar | As needed for dusting |
Instructions:
Prepare the Shortcrust Pastry:
- Make the Dough: In a large bowl, combine the all-purpose flour and cold butter cut into small cubes. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add Sugar: Stir in the sugar, and mix briefly to combine.
- Form the Dough: Add the eggs to the mixture, gently working them into the dough until a smooth, firm dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to rest.
Prepare the Frangipane Cream:
- Beat the Butter: Using an electric mixer, beat the room temperature butter until it becomes soft and creamy.
- Add Dry Ingredients: Add the sugar, almond flour, and all-purpose flour to the butter, and mix until everything is well incorporated.
- Add the Eggs: Gradually add the eggs while continuing to mix at low speed until the mixture becomes smooth and homogeneous.
- Rest the Cream: Cover the cream with plastic wrap and set it aside while you prepare the other components.
Prepare the Pastry Cream:
- Heat the Milk and Cream: In a saucepan, combine the whole milk and heavy cream. Heat gently over medium heat until it reaches a simmer.
- Mix the Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and sugar until smooth. Add the cornstarch and sifted flour, whisking until fully combined and smooth.
- Combine the Mixtures: Once the milk mixture reaches a simmer, slowly pour it into the egg mixture while whisking constantly to prevent curdling.
- Cook the Cream: Return the combined mixture to the saucepan. Cook over low heat, stirring continuously until it thickens into a smooth, creamy texture.
- Cool the Cream: Remove the saucepan from the heat and transfer the pastry cream into a shallow bowl. Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming. Let it cool completely.
Assemble the Crostata:
- Roll Out the Dough: On a lightly floured surface, roll out the chilled shortcrust pastry to a thickness of about 3mm (โ inch).
- Fit the Pastry into the Tart Pan: Carefully lift the rolled dough and transfer it to a 20 cm (8-inch) tart pan. Press the dough gently into the edges and trim any excess around the rim.
- Add the Frangipane Layer: Spread an even layer of frangipane cream over the pastry base. Use a spatula to smooth it out evenly.
- Bake the Crostata: Bake in a preheated static oven at 180ยฐC (350ยฐF) for about 30 minutes or until the pastry is golden and the frangipane is firm.
- Prepare the Toppings: While the crostata bakes, cut the fresh strawberries into small wedges (quarters if small). Set them aside.
- Make the Decoration Biscuits: After removing the crostata from the oven, bake small biscuit shapes or cookies on a lined baking tray for about 15 minutes (monitor closely as baking time may vary depending on your oven).
Finish and Serve:
- Assemble the Crostata: Once the crostata has cooled slightly, spread a layer of strawberry jam on top. Arrange the fresh strawberry slices evenly on the surface of the tart.
- Decorate: Add small dollops of the cooled pastry cream on top of the strawberries, creating a decorative pattern.
- Add the Biscuits: Break or crumble the decorative biscuits into pieces and scatter them across the crostata.
- Final Touch: Dust the entire crostata with powdered sugar for a light, finishing touch.
Your Strawberry Crostata with Frangipane is now ready to serve! Enjoy this delicious dessert as the perfect ending to any meal or for a special occasion.
Tips:
- Make sure to chill the dough before baking to prevent it from shrinking.
- You can replace the strawberry jam with any berry jam of your choice for a slight variation.
- The frangipane can be flavored with a splash of almond extract or vanilla for extra depth.
Enjoy baking this delightful treat, and savor the perfect combination of buttery pastry, creamy frangipane, and fresh strawberries!
