Strawberry Lime Crostata

By • April 8, 2012 • 15 Comments

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Author Notes: Inspired by preserves I made out of Kim Boyce’s Good to the Grain last spring, lime stands in for the usual rhubarb to brighten the strawberries in this rustic tart. For the crust, I adapted Joanne Chang’s pate brisee recipe, adjusting the proportions slightly for a thinner shell. I like her use of egg yolks (I used just one here), which makes the dough more forgiving. I baked this free-form on a parchment-lined sheet pan, but I’d suggest a pie dish if your berries are super juicey. I threw in a handful of blackberries, just cause I had them lying around. Any berries or combination of them would work great.Midge

Food52 Review: 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 pairing 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.
A&M

Makes 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 (quarter the honkin ones)
  • 1/4-1/3 cup sugar, depending on the sweetness of your berries
  • 2 tablespoons strawberry jam, preferably homemade
  • 3 tablespoons cornstarch
  • 1 lime, zested and juiced
  1. Sift flour, salt, and sugar together by hand or in bowl of standing mixer.
  2. Add butter to flour mixture. Mix on low speed (or cut into flour quickly by hand) just until it becomes a pebbly mixture, about 30 -45 seconds.
  3. Whisk together egg yolk and two tablespoons of the cream and mix into lour mixture.
  4. Sprinkle 2-3 tablespoons of ice water into mixture and gently combine until the dough starts to hold together. Add more water as needed.
  5. Gather up the dough and form into two one inch-thick disks. Wrap in plastic and refrigerate for at least 30 minutes or up to four days. The recipe makes double the amount you need; freeze the other half or roll it out and cut it into strips for a lattice topping.
  6. Meanwhile, mix berries with sugar, lime zest and juice, cornstarch, and jam. Let sit for about 20 minutes.
  7. Preheat oven to 400 degrees.
  8. On a floured surface, roll out one disk of dough to about 1/8 inch-thick. Carefully fold the dough in half and then in quarters to transfer to a pie dish or parchment-lined sheet pan.
  9. Fill the crust with the berry mixture. Gently gather and fold the overhanging crust over the pie. Brush with the remaining cream and sprinkle generously with sugar.
  10. If you’re using a pie dish, consider sticking a sheet pan underneath it to catch spills.
  11. Bake for 50-60 minutes until crust is golden and the filling, bubbling.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!
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Comments (15) Questions (0)

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about 1 month ago jenkaa55

Made this last night, had to substitute raspberry jam (homemade) as I didn't have strawberry. It was wonderful! The crust was tender and delicious! It is nice to know that another crust is waiting to be filled!

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about 1 month ago Midge

Yay! I love that feeling of having a pie crust waiting in the freezer!

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about 1 month ago twinjadojo

Baked this up on what turned out to be National Daiquiri Day. Strawberry Daiquiri Pie! I loved the crust. Despite the obvious acidic nature of this pie, I melted some butter and brown sugar in my trusty cast iron pan and built the pie up from there. Living dangerously. Baked it at 400 for 20 mins, then turned down the temp to 350 for 37 more mins. My acid:sugar ratio was a bit off (too tart), but that began to resolve itself as the pie cooled. I'd love to try a version of this pie with my favorite strawberry enhancers-honey and lemon. And for sure a blueberry lemon one, as you suggested below. Thanks so much for this recipe!

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about 1 month ago Midge

Sounds great! btw, for the blueberry-lemon version, I cooked half my blueberries (2c) with a little cornstarch and sugar and mixed them in with fresh ones, a la classic double-good blueberry pie recipe, to firm up filling.

Open-uri.4355

3 months ago Dina Moore-Tzouris

This is simply delicious! The lime is the perfect foil for my just-picked little strawberries, which are like little sugar bombs all by themselves.
I happened to buy a local whole wheat flour at the farmer's market this week, so I substituted half a cup of that. It worked just fine--a bit of texture to the crust, but really, no need to change a thing here. This is strawberry perfection. And it's beautiful too! Thank you, Midge!

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3 months ago Midge

Thank you Dina! I just made this with blueberries and lemon, which turned out great.

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3 months ago Midge

Must try your whole wheat addition next time.

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3 months ago Arrxx

Sanding sugar. I've never come across that ingredient. Can you explain please.

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about 1 month ago Midge

Just granular sugar, not necessary though.

Stringio

about 1 year ago Jessica Lum

how do i store the finish product? in fridge?

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3 months ago Dina Moore-Tzouris

You had left overs?! Like any tart, I'd just leave it on the counter, out of the sun. It's delish for breakfast.

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about 1 year ago za'atar

The lime-strawberry combination works really well and I especially enjoyed the pastry. A keeper!

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about 1 year ago Midge

Thank you za'atar! So glad you enjoyed it.

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the WC, sounds amazing! Love the strawberry and lime.

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about 1 year ago Midge

Thanks so much Suzanne!