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Desserts, Vegetarian

Strawberry crostata

Strawberry crostata
Los Angeles Times

WHEN the retired carabiniere wedged next to me on the plane to Venice would not stop talking about the wild asparagus he forages in springtime, I figured I was on my way to the Easter promised land. A country where ... Read more

Total time: About 45 minutes plus 1 hour, 30 minutes chilling | Serves 8
  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon grated lemon zest
  • 10 tablespoons butter
  • 1 1/2 cups imported Italian mascarpone cheese
  • About 2 pints ripe strawberries, hulled and thinly sliced
  • 1/4 cup red currant jelly
  • 2 tablespoons Cointreau

Step 1Combine the flour, sugar, salt and lemon zest in a mixing bowl. Cut the butter into half-inch thick slices and add to the bowl. Using the tips of your fingers or a pastry blender, work the ingredients together until the mixture resembles coarse crumbs. Add a scant tablespoon or two of cold water and toss until the mixture just clings together. Gather into a ball. Wrap tightly in plastic film and chill 30 minutes.

Step 2Transfer the dough to a 9-inch springform pan. Press out evenly across the bottom and about 1 inch up the side. Prick the bottom of the crust all over with a fork. Freeze 30 minutes. Heat the oven to 375 degrees.

Step 3Bake the crust until it is set and lightly browned, 25 to 30 minutes. Cool completely.

Step 4Spread the mascarpone evenly over the cooled crust. Arrange the strawberries decoratively over the top in overlapping rows.

Step 5Combine the jelly and Cointreau in a small saucepan and heat, stirring, until the jelly dissolves. Lightly brush over the strawberries to glaze. Chill 1 hour before cutting.


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