Strawberry Lime Crostata

July  1, 2013

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. 

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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

See what other Food52 readers are saying.

  • Anna Pieta
    Anna Pieta
  • Lisa Goldfinger
    Lisa Goldfinger
  • Dima Haddad
    Dima Haddad
  • gingerroot
  • Marian Bull
    Marian Bull
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Anna P. July 15, 2013
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!
Lisa G. July 2, 2013
This is my kind of dessert - rustic, sweet and tart and buttery. I'm making this!
Midge July 2, 2013
Thanks LG! I'm a sucker for rustic desserts too.
Dima H. July 2, 2013
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
Midge July 2, 2013
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.
gingerroot July 2, 2013
Congrats on a well-deserved wildcard Midge! I love strawberries and lime and can't wait to make this.
Midge July 2, 2013
Thank you gingerroot!
Marian B. July 1, 2013
This is so good! Perhaps this is the year I finally try my hand at a crostata.
Midge July 2, 2013
Thanks MB! I'm thrilled you like it.
fiveandspice July 1, 2013
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!).
Midge July 2, 2013
Thanks so much Emily! We had the same problem with our blueberries-- mockingbirds ate every last one of them. Hope all is well.