Strawberry Crostata

I used to not be a fan of fruit desserts because I felt that fruit should be enjoyed raw in its natural state.  But I was clearly missing the picture.  Fruit desserts are a perfect example of when the whole is greater than the sum of its parts.  This strawberry crostata is my favorite way to eat strawberries (other than raw, of course).  The roasted berries have a delicate floral accent that comes from the addition of rose water.  This is entirely optional, as I’ve made this dessert without it and loved it just as much.  Also, I’ve made the crust with half whole wheat flour with satisfactory results.

5.0 from 1 reviews
Strawberry Crostata
Makes 1 small 6" crostata
For the crust:
  • ½ cup unbleached flour
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • 2 tablespoons cold unsalted butter, diced
  • ¼ teaspoon white vinegar
  • 2-3 tablespoons cold water
For the filling:
  • 1½ cups sliced ripe strawberries
  • 1 teaspoon rose water
  • 2 teaspoons unbleached flour
  • 4 teaspoons sugar, plus extra for topping
  • splash of milk for brushing on the crust
  1. First, make the crust: In a medium bowl, stir together lightly the flour, sugar and salt. Add the butter and blend with a pastry cutter or two knives. Once the butter is smaller than peas, add the vinegar and cold water, 1 tablespoon at a time until a moist dough forms. It should clump together when squeezed in your hand but not be overly wet. Form the dough into a ball, flatten it into a disk, then wrap in plastic before storing in the fridge for 20 minutes.
  2. Meanwhile, stir the sliced strawberries, rose water, flour and sugar together in a bowl. Let sit while you roll out the dough. Preheat the oven to 375°.
  3. To roll out the dough, place a piece of parchment paper on the counter. Gradually roll out the dough to a 9” circle, taking your time to turn the dough a quarter turn each time after rolling in one direction. Transfer the parchment paper and dough directly onto a baking sheet. Mound the strawberries in the center of the dough, leaving a 2” border. Fold up the edges of the dough onto the strawberries. Make sure you do not have too many areas for the strawberry juices to escape, although some will inevitably. Brush the dough with milk, then sprinkle extra sugar over top. Bake for 40 minutes. I find the crust is the flakiest if it is served at room temperature.


  1. says

    This would be fantastic with a cup of coffee in the morning!! I’m always looking for something/some way to change up my boring pancakes or oatmeal. Dessert in the morning is always a very good way and I think your crostata is a wonderful idea. Thanks for sharing!

  2. says

    I love your site. Smaller desserts are a great idea! This crostata looks like something I could polish off quick, yummy. Thanks for visiting me from Tasty Kitchen. I love all the stuff people share. If you would like to post something from one of your magazines I would love to have you play in my “see all my magazines are necessary” game. Send me an email if you do a post.

    My mom is very excited about your site. She is always pawning off her extra desserts, and she thought your blog was perfect for her.

  3. Nancy says

    Christina, glad I stumbled upon your website. Like you, there’s just two of us and having a bunch of left over sweets is not a good thing!!! I’m eager to try some of your recipes. If you have any that are more figure friendly (lowfat, lowcal) that would also be a welcome addition!!! Great find!!!

  4. says

    Hi Nancy! Thanks for the sweet comment! I will definitely include low fat and low cal desserts–it’s the only way I can do this blog and not gain 10 pounds! :)

  5. says

    Yum! I just bought a ton of berries at the farmers market, and now I know what I’m going to do with them! I love the rosewater addition, I’m sure it makes the crostada extra special. I’m having a bunch of friends over for dinner tomorrow and I think this will be the perfect dessert. Thanks!

  6. says

    i watched ina garten make a peach crostata the other day, and was thinking itd be perfect with the wonderful strawberries in season! thanks for the recipe!

  7. Nancy says

    Hi Christina, glad you will be adding some low cal low fat desserts! Made this crostata last weekend and it was delish!!!! Yummy, keep up the good work!!!

  8. Sabine says

    These are fantastic – I’ve already made them 6 times in the last 2 weeks and my husband keeps asking for more. Definitely a keeper! Thanks for sharing.

  9. says

    This looks like the perfect Valentine’s Day dessert for two, I’m going to make it tomorrow for my sweetie. Like others who have posted, I love the occasional treat, but I definitely do NOT want to have leftovers to contend with. Please keep these “for two” recipes coming!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: