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Ingredients
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Crostata Dough
Filling
Method
Crostata Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- 2
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- 3
- 4
Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling
- 5
Prepare the Filling
In a medium bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 6
In another bowl, toss the sliced strawberries with lemon juice and cornstarch until well combined. Let sit for a few minutes.
Assembly and Baking
- 7
Assemble the Crostata
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 12-inch circle.
- 8
Transfer the rolled dough to a parchment-lined baking sheet. Spread the mascarpone filling evenly over the dough, leaving a 2-inch border.
- 9
Arrange the sliced strawberries on top of the mascarpone filling.
- 10
Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.
- 11
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- 12
Remove from the oven and allow to cool for at least 10 minutes before serving.
