 | Strawberry Crostata12 serving size: 2 " crostatas Adapted from David Katz's Original Recipe |
| For the shell: | |
| • | 13 oz. unsalted butter |
| • | 4 oz. sugar |
| • | 1 whole egg |
| • | 1 tsp. vanilla extract |
| • | 16 oz. all purpose flour |
| Method: | |
| 1. | Combine the butter, sugar, egg and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at medium speed until just combined. |
| 2. | Add the flour and mix until just incorporated to a smooth consistency. |
| 3. | Press the dough out to approximately 1/2″ on a paper-lined sheet pan or on plastic wrap and refrigerate until 5 minutes before it is to be rolled out. |
| 4. | Roll out dough to 1/8″ and line tartlet pans with dough. Line dough with parchment paper and fill with baking beans. Blind bake at 350° F, for 10 minutes or until light brown at the edges. Remove parchment and baking beans, and allow to cool completely before adding filling. |
| For the filling: | |
| • | 16 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 2 oz. granulated sugar |
| • | 1 tsp. lemon juice |
| • | 1 tsp. cornstarch dissolved in 2 oz. cold water |
| • | 3 oz. toasted sliced almonds to top |
| • | Confectioners sugar to top |
| Method: | |
| 1. | In a small saucepan, bring Strawberry puree, sugar and lemon juice to a simmer and reduce by approximately 1/4. Add cornstarch slurry and stir until the mixture comes back to a simmer and begins to thicken. |
| 2. | Pour hot into tartlet shells and allow to cool. |
| Serving Suggestion: | |
| Top as desired with sliced almonds and sprinkle with confectioners sugar before serving. | |
| Flavor Twists: | |
| Try this recipe with other The Perfect Purée products such as Blueberry, Apricot, and Black Currant Puree. | |