crust
Strawberry Crostata
1 2/3 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
10 T. unsalted butter, chilled, cut into 1/2-inch pieces
1/4 – 1/2 cup ice water
filling
1/3 cup sugar
3 cups strawberries, hulled and sliced
1 large egg (beaten to blend)
1 tablespoon sugar
To make the dough, place the flour, salt, sugar in a bowl, cut in the cold butter with a pastry cutter. When the mixture looks like breadcrumbs, add 1/4 cup of ice water and mix with the fingers of one hand to bring into a ball. Knead lightly to get the mixture to come together. Add more water if necessary to make the dough just come together. Do not overwork the dough with your hands. Mold into a disk shape and wrap in plastic wrap. Chill in the fridge for at least 20 minutes.
To make the filling, gently toss the sugar with the berries.
Roll out dough on lightly floured work surface to 14-inch round. Transfer dough to a baking sheet. Mound filling atop dough, leaving 3-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
Bake tart until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes.
Makes 8 servings
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