"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry Crostata with Walnuts Recipe

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This recipe for Strawberry Crostata with Walnuts, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Ann Pitts

Category:
Category:

Ingredients:  
Ingredients:  
The Dough:
2 cups all purpose flour, plus some additional for rolling out the dough
1/4 cup granulated sugar, plus a little additional for sprinkling
1/2 teaspoon kosher salt
Zest of one lemon
1 stick unsalted butter, cubed and chilled
1/4 cup ice water

The Filling:
2 pints strawberries, hulled and split
3 Tablespoons granulated sugar
Zest and juice of one lemon
1/2 - 3/4 cups Walnut Halves, coarsely chopped

Directions:
Directions:
In food processor, combine flour, sugar, salt and lemon zest. Pulse to blend. Add the butter and pulse until crumbly. The butter should be almost thoroughly integrated with the dry ingredients. Pour the cold water through hole in top of machine and pulse only to combine. Roll in a ball. Flatten. Chill and allow to "rest".

Heat a large saute pan. Place a baking sheet next to the stove. When the saute pan is fairly hot, add the butter. When it melts and foams slightly, turn up the heat and quickly add the strawberries. Toss to coat with the butter and add the sugar and lemon zest and juice. Toss to blend and allow some of the liquid to escape from the berries and reduce. After 1-2 minutes, transfer quickly to the baking sheet. Spread the strawberry mixture out so it cools and then refrigerate.

Roll the dough into 8 circles that are about 5-inces diameter. Make sure you flour lightly under and on top of the dough as you roll it. Refrigerate the rounds.

Preheat oven to 350. Arrange the tart rounds in a single layer on a baking sheet. In the center of each tart round, sprinkle a little of the walnuts and top them with a spoonful of strawberries. Fold the sides up tightly around the fruit to form a pocket, making the fruit the center. Cover the opening left after folding with a few more walnuts.

Place the tray in the center of the oven and bake until golden brown, 10-15 minutes. Put any remaining strawberries in the cavities of the crostata as they emerge from the oven and top with more walnuts. Sprinkle with sugar for added texture. Serve immediately with whipped cream or ice cream, if desired.

 

 

 

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