Strawberry Macadamia Crostata

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.