Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the crust
For the filling
For garnish
Method
Prepare the crust
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- 2
Cut in the Butter
Add the unsalted butter (cut into small pieces) to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Be careful not to overmix.
- 4
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling
- 5
Mix Mascarpone Filling
In a medium bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 6
Prepare Strawberries
Wash, hull, and slice the fresh strawberries. Toss them with lemon juice in a separate bowl to prevent browning.
Assemble and Bake
- 7
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan and trim the edges.
- 8
Fill with Mascarpone
Spread the mascarpone filling evenly over the crust.
- 9
Add Strawberries
Arrange the sliced strawberries on top of the mascarpone filling in a decorative pattern.
- 10
Bake
Preheat the oven to 350°F (175°C) and bake the crostata for 25-30 minutes or until the crust is golden brown.
- 11
Cool and Garnish
Allow the crostata to cool completely. Dust with powdered sugar and garnish with fresh mint leaves before serving.
