Strawberry Lime Crostata

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.

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