Strawberry Crostatas


A rustic, exceptionally buttery, slightly crunchy pastry sets off sweet, jammy summer fruit in this recipe by Karen Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles. You’ll need twelve 4-in. flan molds or tart pans.



  • About 2 1/4 cups flour
  • 2 tablespoons medium-grind cornmeal
  • 5 tablespoons plus about 1/2 cup sugar, divided
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup plus 2 1/2 tbsp. cold unsalted butter, cut into 1/2-in. cubes
  • 3 pts. (1 1/2 lbs.) strawberries, hulled and halved lengthwise (quartered if large)
  • About 1 tsp. milk

Nutritional Information

How to Make It

Step 1

Whirl 2 1/4 cups flour, the cornmeal, 5 tbsp. sugar, the baking powder, and salt in a food processor to blend. Add butter to bowl and freeze bowl 20 minutes. Pulse until butter is a little smaller than pea-size. Add 1/4 cup ice water and pulse until evenly distributed (about 10 times); mixture will look dry.

Step 2

Pour ingredients onto a work surface. Press and squeeze with hands until dough holds together. Flatten into a 6-in. disk, wrap in plastic, and chill in refrigerator 1 hour. Set out twelve 4-in. flan molds or tart pans, preferably nonstick (butter and flour pans if they aren’t nonstick).

Step 3

Preheat oven to 375°. On a lightly floured work surface, roll dough a bit bigger than a 12- by 16-in. rectangle, lifting it and reflouring surface as needed to prevent sticking. Cut 12 even 4-in. squares. Gently set each square into a flan or tart pan. Set pans on 2 rimmed baking sheets. If needed, chill until dough is cool but still flexible, 5 minutes.

Step 4

In a medium bowl, gently combine berries and 1/2 cup sugar. Let stand until sugar looks wet but before syrup starts to pool, stirring occasionally, about 5 minutes.

Step 5

Scoop 1/3 cup strawberries onto each dough square. Fold dough corners over berries by 1/2 to 1 in. Brush corners with milk and sprinkle them lightly with sugar.

Step 6

Bake crostatas until pastry is deep golden brown and crisp, about 35 minutes, switching pans halfway through. Set baking sheets on a rack and let crostatas stand until just cool enough to touch, 10 minutes. Loosen crusts from pans with a knife. Carefully invert each pastry onto your hand, then set right side up on a plate. Serve warm or cool, with whipped crème fraîche.

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