Strawberry and Frangipane Crostata 

I can’t possible say enough good things about this dessert. Not only do you need to make it now, but you need to make it all year round. It’s got everything you could possibly want. The flakiest pastry (thanks butter!), the not-too-sweet almond paste often found in those delicious pastries called croissants, and a fresh fruit topping that requires no help other than the oven to produce a sweet, juicy filling. If you think you can’t bake, this one’s for you, it’s a rustic pie for a reason. 

Serves 6-8 

Prep time: 1 hr 30 min (includes chilling) 

Cook time: 45 mins


1 cup plus 1 tbsp         plain, all- purpose flour

1 tbsp                          granulated sugar 

Pinch                           salt

½ cup                           unsalted butter, chilled and cubed 

1 tsp                            apple cider vinegar

2-3 tbsp                       ice water


¼ cup                           unsalted butter, softened 

¼ cup                           granulated sugar, plus extra for dusting 

1                                  large egg

1 tsp                            vanilla

1/2 cup                        slivered almonds, ground 

¼ cup                           plain, all-purpose flour

2 cups                          fresh strawberries, large ones halved 

1 egg + 1 tbsp water 

Vanilla ice cream, to serve

1.    To make the dough place the flour, sugar and salt in a large bowl. Add the butter and using your fingers, rub it into the flour, breaking up the larger pieces until a crumb the size of peas is formed. Add the vinegar, stirring with your fingers to combine. Gradually add the water, one tbsp at a time until the dough comes together. Tip onto a clean surface and gently knead 3 times. Wrap in cling film and refrigerate for at least 1 hour. 

2.    For the frangipane, beat the butter and sugar until pale. Add the egg, vanilla and mix until combined. Stir through the flour and ground almonds until a paste has formed, set aside. * this can be made ahead and refrigerated for up to 3 days. Allow to come to room temperature before using.

3.    Preheat the oven to 425. Lightly dust a surface with flour and roll out the pastry into a large disc, about the thickness of a dollar coin. Lift and place the pastry onto a parchment lined baking tray.

4.    Spread the frangipane evenly over the pastry, leaving a 1.5 inch border. Arrange the berries on top of the frangipane. Lift the pastry border towards the center gently and slightly on top of the berries, creating folds. As the tart cooks the pastry will open slightly, so be sure to fold it tight. Chill for at least 30 minutes.

5.     Brush the pastry with egg wash and sprinkle over remaining sugar. Place in the oven and cook for 30 minutes. Reduce the heat to 400 and cook for a remaining 15. Remove and allow to cool slightly before serving. 


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