Strawberry Crostata with Walnuts Recipe

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Strawberry Crostata with Walnuts
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Ingredients
13
Count
Nutrition
429
Calories
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Ingredients:

Directions:

  1. 1. Dough: In the food processor, combine flour, sugar, salt and lemon zest. Pulse to blend. Add the butter and pulse until crumbly. Pour the cold water through the hole in the top of the machine and pulse only to combine. Form into an 8-inch long cylinder (about 2 inches in diameter) and refrigerate for at least 1 hour.
  2. 2. Filling: Heat a large saute pan over high heat. Place a baking sheet next to the stove. When the saute pan is fairly hot, add the butter for the filling. When it melts and foams slightly, add the strawberries. Toss to coat with the butter and add 1/4 cup sugar, lemon zest and juice. Toss to blend and allow some of the liquid to escape from the berries and reduce. After 2 minutes, sprinkle with cornstarch, reduce heat to medium and cook, stirring for an additional 2 minutes. Transfer to the baking sheet. Spread the strawberry mixture out so it cools faster and refrigerate until very cool.
  3. 3. Preheat the oven to 375°F.
  4. 4. Remove the dough from the refrigerator and cut into 8 equal pieces. Press each disk with your hand to flatten and using a rolling pin, roll each piece into a circle that is about 6-inches in diameter and about 1/8 inch thick. Make sure you flour lightly under and on top of the dough as you roll it. Trim edges with a sharp paring knife or circular pizza cutter if you want a cleaner edge on the crostata.
  5. 5. Meanwhile, remove strawberry mixture from refrigerator and transfer to a fine strainer placed over a bowl. Strain strawberries so that almost no liquid remains with the berries, being sure not to crush the fruit.
  6. 6. Arrange the tart rounds in a single layer on a baking sheet. Place 1 tablespoon walnuts onto the center of each round. Divide the cooked strawberries evenly among the dough circles. Fold the sides up tightly around the fruit to form a purse, making the fruit the center, they will open slightly during baking. Cover the opening left after folding with a few more walnuts. Refrigerate circles if they become too soft to handle.
  7. 7. Place the baking sheet in the center of the oven and bake until golden brown, 20 to 25 minutes. Top with any remaining walnuts. Sprinkle with sugar for added texture. Let cool on baking sheet for 5 minutes then transfer to serving plates using a wide spatula. Serve immediately.
  8. Note: Use strained thickened strawberry liquid as a sauce with the tarts or with ice cream. Stir in 1 teaspoon Grand Marnier, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 429.21 Kcal (1797 kJ)
Calories from fat 230.96 Kcal
% Daily Value*
Total Fat 25.66g 39%
Cholesterol 49.52mg 17%
Sodium 141.29mg 6%
Potassium 192.32mg 4%
Total Carbs 46.3g 15%
Sugars 17.62g 70%
Dietary Fiber 3.56g 14%
Protein 5.9g 12%
Vitamin C 53.5mg 89%
Vitamin A 0.2mg 8%
Iron 0.8mg 4%
Calcium 41.6mg 4%
Amount Per 100 g
Calories 226.65 Kcal (949 kJ)
Calories from fat 121.96 Kcal
% Daily Value*
Total Fat 13.55g 39%
Cholesterol 26.15mg 17%
Sodium 74.61mg 6%
Potassium 101.56mg 4%
Total Carbs 24.45g 15%
Sugars 9.3g 70%
Dietary Fiber 1.88g 14%
Protein 3.11g 12%
Vitamin C 28.2mg 89%
Vitamin A 0.1mg 8%
Iron 0.4mg 4%
Calcium 22mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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