Strawberry Macadamia Crostata

Category
Prep Time
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Cook Time
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Crust

  •  ¼ cup granulated sugar
  •  3 Tablespoons chopped macadamia nuts (about 20)
  •  2 cups all-purpose flour
  •  ½ teaspoon kosher salt
  •  2 sticks (1 cup) Danish unsalted butter, cubed
  •  3-6 Tablespoons ice water, plus more if needed

Filling

  •  1 pound strawberries, hulled and sliced 1/4-inch thick
  •  3 Tablespoons granulated sugar
  •  2 teaspoon lime juice
  •  Kosher salt
  •  2 Tablespoons cornstarch
  •  1 egg beaten with 1 teaspoon water
  •  2 Tablespoons turbinado sugar
  •  2 Tablespoons chopped macadamia nuts, for garnish
  • fresh mint, for garnish

Crust

  • Combine sugar and macadamia nuts in the bowl of a food processor fitted with a blade attachment. Process until nuts are finely ground, but not a paste, about 20 seconds. Add flour and salt and pulse to combine. Add butter and pulse until mixture resembles a coarse meal.
  • Drizzle in 3 tablespoons ice water and process until moist clumps form. Add more water a tablespoon at a time if mixture is dry.
  • Turn out dough into a large bowl and knead a few times to bring the dough together. Shape into a disk. Wrap in plastic wrap and chill at least 1 hour.

Filling

  • Place strawberries, sugar, lime juice and a pinch of salt in a large bowl and toss to combine. Let macerate at least 20 minutes.
  • Strain juice into a small saucepan and whisk in cornstarch. Gently cook over medium-low heat, whisking constantly, until mixture bubbles and thickens. Remove from heat and add strawberries. Toss to coat in thickened juice and set aside to cool.
  • Preheat oven to 375°F.
  • Roll out the dough between two sheets of parchment paper into a large ¼-inch thick round slab. Trim to 14-inch circle. Carefully transfer to a large baking sheet.
  • Spoon strawberry mixture into the center of the dough, leaving a 3-inch empty border. Fold the edges up and over filling, pleating as needed to enclose the strawberries.
  • Brush exposed dough with egg wash and sprinkle with turbinado sugar. Bake for 35-45 minutes, or until pastry is golden brown and filling is bubbling. Sprinkle with extra macadamia nuts and serve warm.

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