Crostata a Fragola

Crostata a Fragola

This strawberry crostata is one of those desserts that feels elegant but is built from the simplest ingredients. A buttery crust, a smooth vanilla cream, and fresh strawberries finished with a light glaze. That is all it needs.

Crostata is one of the most classic desserts you will find across Italy. It is not tied to a specific holiday or celebration. It is the kind of thing that shows up on a Sunday table or in a neighborhood pastry shop window. The version with pastry cream and fresh fruit leans more toward central and northern Italy, where you will see it displayed in clean rows behind glass, glossy and inviting.

What makes this dessert special is the balance. The crust is lightly sweet and tender. The cream is smooth and not overly rich. The strawberries bring freshness and just enough brightness to keep everything from feeling heavy. When you slice into it, you get clean layers and a simple, beautiful presentation.

This is also a forgiving recipe. The crust does not need to be perfect. In fact, a slightly rustic look is exactly what you want. Once it is filled and topped, it comes together in a way that feels intentional and classic.

If you are looking for a dessert that looks impressive but does not require complicated techniques, this is a great one to have in your back pocket.

Recipe

Ingredients

For the Crust

• 1 1/2 cups all-purpose flour

• 1/2 cup sugar

• 7 tablespoons cold butter

• 1 whole egg

• 1 egg yolk

• lemon zest

• pinch of salt

For the Cream

• 2 cups whole milk

• 4 egg yolks

• 1/2 cup sugar

• 1/3 cup all-purpose flour

• lemon peel or vanilla

For the Topping

• Fresh strawberries

Instructions

1. Make the Dough

• In a bowl or mixer, combine flour, sugar, and salt.

• Add cold butter in small pieces and mix until the texture looks like coarse crumbs.

• Add the egg, extra yolk, and lemon zest. Mix just until the dough starts to come together.

• Do not overmix.

• Turn the dough out and gently press it into a flat disk.

• Wrap and refrigerate for about 45 minutes.

2. Prepare the Crust

• Preheat the oven to 350°F. Lightly grease an 8-inch pie dish.

• Roll the dough out to about 1/8 inch thick or press it directly into the pan if needed.

• Make sure the bottom and sides are evenly covered. Trim the edges and prick the bottom with a fork.

• Place a piece of parchment paper over the dough and fill with dried beans or rice.

• Bake for 15 minutes.

• Remove the paper and weights, then bake for another 8 to 10 minutes until lightly golden.

• Let cool completely.

3. Make the Cream

• In a saucepan, heat the milk with lemon peel or vanilla until warm.

  In a separate bowl, whisk together egg yolks, sugar, and flour until smooth.

• Slowly add some of the warm milk to the bowl while whisking.

• Then pour everything back into the saucepan.

• Cook over low heat, stirring constantly, until thick and smooth.

• Once it reaches a pudding-like consistency, continue cooking for another 1 to 2 minutes.

• Remove from heat and discard lemon peel if used.

• Transfer to a bowl and cover with plastic wrap directly on the surface.

• Let cool, then refrigerate until cold.

4. Assemble

• Spread the chilled cream into the cooled crust.

• Arrange the strawberries on top in a single layer.

  Warm the apricot jam with a small amount of water until it loosens.

• Brush it over the strawberries for a light glaze.

• Refrigerate for about an hour before serving.