I'm not usually a dessert maker but I really love the combo of strawberries & basil, so I tried a little concoction. It's not too sweet, the crust is buttery & flaky. Really excited to share this one with you all! Enjoy :)
Time: 1 hour plus time for the crust & jam to cool
- 10-15 strawberries, ripe
- 5-6 basil leaves
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1.5 cups all purpose flour
- 1.25 sticks cold unsalted butter
- 1 teaspoon salt
- 1-3 tablespoons ice water
- Pour all of the dough ingredients into a food processor except the ice water.
- Pulse until a crumby mixture forms, then slowly pour in the ice water, 1 tablespoon at a time. Continue to pulse until a dough forms.
- Wrap the dough in plastic wrap & put it in the refrigerator for 1 hour.
- Use a small pot to make the jam. Cut the strawberries & add them to the pot. Turn the heat on to low & cover the pot.
- After about 10 minutes, add in the salt & tear the basil into smaller pieces & add them into the pot as well. Stir continuously to ensure the strawberries don't burn.
- The jam should be done after about 20-30 minutes. Just make sure it thickens & and looks like jam! You can add more sugar if your strawberries don't seem sweet enough.
- Let the jam cool in the fridge for at least 30 minutes.
- Once the dough is finished cooking, take it out & put it on a lightly floured surface. I broke off a chunk of it to use on top of the crust but you can use all of it if you want.
- Roll the dough out to about 2mm thick.
- Transfer it to a tart pan or you can make a more rustic look and leave it on a cookie sheet.
- Pour the jam into the crust & spread to an even layer. If you reserved some dough, rip off chunks & drop them around the crostata.
- Bake on 350 for 30-40 minutes, until the crust is golden brown.
- Remove the crostata & sprinkle sliced almonds on top. Enjoy!