Strawberry-Mango Crostata
From luisascatering 13 years ago
- 1.5 hours to make
- Serves 8
Last minute Easter dessert I whipped up, inspired by having no eggs and strawberries and mangos on hand! :-)
Ingredients
- For the pastry: shopping list
- 1 cup all-purpose flour shopping list
- 2 tablespoons granulated or superfine sugar shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 pound (1 stick) very cold unsalted butter, diced shopping list
- Grated rind of one lemon shopping list
- 2 tablespoons ice water shopping list
- For the filling: shopping list
- 1 ½ pounds strawberries, rinsed, hulled and sliced shopping list
- 2 mangos, peeled and cut into chunks shopping list
- ¼ cup sugar (a little more or less, depending on sweetness of berries) shopping list
- 1 Tablespoon flour shopping list
- Squeeze of fresh lemon juice shopping list
How to make it
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
- Mix all filling ingredients together. Preheat the oven to 450 degrees F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Place dough on baking sheet lined with parchment paper.
- Mound fruit mixture in center of dough, leaving a 1½- inch border. Fold pastry over fruit, pleating it to make a rough edge. Don’t worry about cracks; some juice will leak out during baking. Optional: brush crust with a beaten egg mixed with a bit of water.
- Bake for 20-25 minutes, until crust is golden brown. Let cool for 10 minutes, then carefully transfer to a cutting board. Serve warm or at room temperature.
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