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Strawberry crostata

Time 45 minutes
Yields Serves 8
Strawberry crostata
1

Combine the flour, sugar, salt and lemon zest in a mixing bowl. Cut the butter into half-inch thick slices and add to the bowl. Using the tips of your fingers or a pastry blender, work the ingredients together until the mixture resembles coarse crumbs. Add a scant tablespoon or two of cold water and toss until the mixture just clings together. Gather into a ball. Wrap tightly in plastic film and chill 30 minutes.

2

Transfer the dough to a 9-inch springform pan. Press out evenly across the bottom and about 1 inch up the side. Prick the bottom of the crust all over with a fork. Freeze 30 minutes. Heat the oven to 375 degrees.

3

Bake the crust until it is set and lightly browned, 25 to 30 minutes. Cool completely.

4

Spread the mascarpone evenly over the cooled crust. Arrange the strawberries decoratively over the top in overlapping rows.

5

Combine the jelly and Cointreau in a small saucepan and heat, stirring, until the jelly dissolves. Lightly brush over the strawberries to glaze. Chill 1 hour before cutting.


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