What to CookSummerDessert

Strawberry Lime Crostata

55 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Strawberry Lime Crostata 

WHO: Midge is a journalist living in Charleston. 

WHAT: Strawberries cozy up to an unexpected partner -- lime -- and get heaped into a rich, forgiving crust. 

HOW: Make a pate brisee, and while it's resting, macerate your berries. Roll out the dough, fill it, gather up the edges, and bake. 

WHY WE LOVE IT: We love that Midge turns to lime instead of rhubarb to edge out the strawberries' sweetness -- it's a combo we'll turn to all summer long. The combo of fresh strawberries and strawberry jam makes for a rich filling; wrapped up in an easy pate brisee, it's a dessert that's unforgettable. 

Strawberry Lime Crostata by Midge

Makes one 9-inch crostata

Tart Crust (makes 2)

2 cups all purpose flour
1 teaspoon sea salt
2 teaspoons sugar
1 cup cold unsalted butter, cut into uniformed-sized cubes
1 large egg yolk
3 tablespoons heavy cream, divided
Small glass ice water
1 tablespoon sanding sugar, granulated sugar is fine if you don't have the fancy stuff on hand


4 cups strawberries, rinsed, hulled, and halved
1/4 to 1/3 cup sugar, depending on the sweetness of your berries
2 tablespoons strawberry jam, preferably homemade
3 tablespoons cornstarch
1 lime, zested and juiced

See the full recipe (and save and print it) here. 

Photo by James Ransom

Tags: wildcard, wildcard winner, crostata, dessert, summer, strawberry, strawberries

💬 View Comments ()

Comments (13)


about 2 years ago Anna Pieta

This was fa-bu-lous! 've made it repeatedly now and it's the perfect combo of flavors. Crust is dead easy and delicious! Thanks for this recipe!


about 2 years ago Lisa Goldfinger

This is my kind of dessert - rustic, sweet and tart and buttery. I'm making this!


about 2 years ago Midge

Thanks LG! I'm a sucker for rustic desserts too.


about 2 years ago Dima Haddad

This looks delicious I will be making my own apple spiced crostata this weekend, and I will post it on my blog, I use traditional pie dough without adding eggs or cream... I think I will have a go at this recipe as well, maybe with raspberries, I cant wait for the weekend now :D http://procrastinatorcook...


about 2 years ago Midge

Raspberries would be great. I had never used egg in pie crust before I made Joanne Chang's recipe from the Flour cookbook, and now I'm hooked.


about 2 years ago gingerroot

Congrats on a well-deserved wildcard Midge! I love strawberries and lime and can't wait to make this.


about 2 years ago Midge

Thank you gingerroot!


about 2 years ago Marian Bull

This is so good! Perhaps this is the year I finally try my hand at a crostata.


about 2 years ago Midge

Thanks MB! I'm thrilled you like it.


about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Woohoo, go Midge! Baker extraordinaire, as always. I definitely want to give this a try (especially if we can get our strawberries to ripen without critters stealing too many bites out of them!).


about 2 years ago Midge

Thanks so much Emily! We had the same problem with our blueberries-- mockingbirds ate every last one of them. Hope all is well.


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds fantastic, congratulations Midge!


about 2 years ago Midge

Thank you Suzanne!