Recipe courtesy of Annie O'Hare

Strawberry Almond Crostata

  • Yield: 1 crostata
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3 cups flour

1 cup sugar

8 tablespoons cold butter, cut into small cubes

2 eggs, plus 1 egg beaten for egg wash

1 egg yolk

1 quart strawberries, washed and sliced

1/2 cup slivered almonds

2 tablespoons flour

2 tablespoons sugar


  1. Combine flour and sugar. Cut in cold butter. Add 2 eggs and yolk. Mix together with wooden spoon until it forms a ball. Wrap tightly in plastic wrap and refrigerate one half hour. In a medium sized bowl, combine strawberries, almonds, flour and sugar. Roll dough into a cylinder and cut off pieces as needed. Roll each piece into circle 4-inches in diameter and 1/8-inch thick. Place a spoonful of strawberry mixture in center and gently fold up the sides, overlapping as you go. Brush with egg wash and bake at 350 degrees F for 18 to 20 minutes.

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