Wildcard Winner

Strawberry Lime Crostata

By • July 1, 2013 • 13 Comments

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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

Filling

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

Jump to Comments (13)

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

Comments (13)

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over 1 year 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!
Anna

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over 1 year ago Lisa Goldfinger

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

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over 1 year ago Midge

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

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over 1 year 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...

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over 1 year 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.

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over 1 year ago gingerroot

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

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over 1 year ago Midge

Thank you gingerroot!

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over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

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

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over 1 year ago Midge

Thanks MB! I'm thrilled you like it.

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over 1 year 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!).

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over 1 year 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.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds fantastic, congratulations Midge!

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over 1 year ago Midge

Thank you Suzanne!