Foodie Fridays: Strawberry Crostata

From A Cozy Kitchen

Since May is National Strawberry Month, I thought I would dedicate the last Foodie Friday of the month to a sweet recipe featuring this delectable berry.  I can't remember where I found this recipe for Strawberry Crostata, but the preparation has been streamlined so that making this rustic tart seems almost effortless.  It would be an excellent dessert for Memorial Day, which is conveniently coming up in a few days.  But don't wait for a holiday to try this, especially now that strawberries are in season -- it is too good to wait for a special occasion!

Strawberry Crostata

2 C. flour
1/4 C. sugar
1/2 tsp. salt
1 C. cold unsalted butter, diced
6 T. ice water
4 C. strawberries, sliced
1 T. flour
1 T. sugar
juice of 1/2 lemon
dash of cinnamon

Place the flour, sugar, and salt in a food processor fitted with a steel blade.  Pulse a few times to combine.  Add the butter.  Pulse 12-15 times until the butter is the size of peas.  With the machine still running, stream in the water to combine, but turn off the machine just before the dough comes together into a ball.  Turn the dough out onto a floured surface and shape into a disc.  Wrap in plastic wrap and chill for at least one hour.

Roll the pastry dough out into an 11-inch circle.  Transfer to a sheet pan or a pie plate.  Combine the berries with all of the remaining ingredients and pour the mixture into the center of the pastry to within about 3 inches of the edge.  Gently fold the edges of the dough up and over the filling, leaving the center of the tart uncovered.  Bake at 450 degrees for 20-30 minutes, depending on whether you like your crust soft or crisp.  Serves 8.