Strawberry Crostata With Walnuts - flour

Method

• 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.
• 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.
• Preheat the oven to 375F.
• 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.
• 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.
• 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.
• 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.
• Note: Use strained thickened strawberry liquid as a sauce with the tarts or with ice cream.
• Stir in 1 teaspoon Grand Marnier, if desired.