Easy Strawberry Crostata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 176
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
Ingredients
1 store-bought refrigerated pie crust
All-purpose flour, for dusting
1 pound strawberries (about 3 cups), thickly sliced
1/3 cup strawberry jam
2 teaspoons cornstarch
1 tablespoon lemon juice plus zest from 1 lemon
1 large egg, beaten
1 tablespoon sugar
Whipped cream or strawberry or vanilla ice cream, for serving
Directions
- Preheat the oven to 400 degrees F.
- Roll the dough out on a lightly floured surface to make a 12-inch round. Transfer to a large rimmed baking sheet lined with parchment paper.
- Combine the strawberries, jam, cornstarch, lemon juice and lemon zest in a medium bowl and gently stir to coat.
- Spread the strawberry mixture, including the juices, on the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as needed and leaving the center open. Brush the edges of the dough with the beaten egg and sprinkle with the sugar.
- Bake until the crust is golden brown and the filling is tender and bubbling, 25 to 35 minutes.
- Transfer to a wire rack to cool to room temperature, about 30 minutes. Slice and serve with a dollop of whipped cream or a scoop of ice cream.