Entertaining

Strawberry crostata with Frangelico mascarpone

Name: Strawberry crostata Frangelico mascarpone recipe
Prep time: 80 min
Cook time: 55 min
Total time: 135 min
Yield: 8
Ingredients: 60g raw hazelnuts; 1/4 cup (185g) plain flour, plus extra to dust; 2 tbs caster sugar; 1/2 tsp ground cinnamon; 125g cold unsalted butter, cut into 2cm cubes; 500g strawberries, hulled, sliced; 1/4 cup (55g) caster sugar; 1 1/2 tbs cornflour; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; Juice of 1/2 orange; 1/4 cup (25g) hazelnut meal; 2 tbs full cream milk; 2 tbs demerera sugar; 2 cups (500g) mascarpone; 1/4 cup (30g) pure icing sugar, sifted, plus extra, to serve; 1 tbs Frangelico, or to taste; Chopped roasted hazelnuts, to serve

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1h 20m

55m

Del_Strawberry Crostata with frangelico mascarpone — Ben Dearnley

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by Laura Sharrad

Feb 09, 2022

Finish your dinner party off the right way with Laura Sharrad's decadent strawberry crostata with Frangelico mascarpone.

60g raw hazelnuts
1/4 cup (185g) plain flour, plus extra to dust
2 tbs caster sugar
1/2 tsp ground cinnamon
125g cold unsalted butter, cut into 2cm cubes
500g strawberries, hulled, sliced
1/4 cup (55g) caster sugar
1 1/2 tbs cornflour
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Juice of 1/2 orange
1/4 cup (25g) hazelnut meal
2 tbs full cream milk
2 tbs demerera sugar
2 cups (500g) mascarpone
1/4 cup (30g) pure icing sugar, sifted, plus extra, to serve
1 tbs Frangelico, or to taste
Chopped roasted hazelnuts, to serve

Method

1.

For the pastry, place hazelnuts, flour, sugar, cinnamon and a pinch of salt flakes in a food processor and whiz until finely chopped. Add butter and whiz until a fine crumb. Gradually add 1/3 cup (80ml) cold water and continue to whiz until a dough forms. Turn out onto a clean surface and bring pastry together. Shape into a disc, wrap in plastic wrap and chill for 1 hour.
2.

Preheat oven to 200°C. Toss strawberries in caster sugar, cornflour, zests and orange juice. Set aside.
3.

Lightly dust pastry with flour and roll out on a floured sheet of baking paper into a 30cm circle, about 5mm thick. Sprinkle hazelnut meal over pastry and spoon over strawberry mixture, leaving a 3cm border. Gently fold the edge of the pastry over the strawberries. Brush pastry with milk and sprinkle with demerara sugar.
4.

Transfer crostata on baking paper to a baking tray and bake for 50-55 minutes until the filling is bubbling and the pastry is golden. Allow to cool slightly.
5.

For the Frangelico mascarpone, place mascarpone, icing sugar and Frangelico in a bowl and whisk until thickened.
6.

Dust crostata with extra icing sugar and top with the chopped hazelnuts. Serve with Frangelico mascarpone.