Strawberry & Almond Crostata | Recipe | Natalie Penny

Name: Strawberry & Almond Crostata | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Add the flour, ground almonds, sugar and salt to a large bowl, and stir to combine.; Add the butter in small chunks or dollops and rub it into the flour – with palms facing up, rub the mixture from your thumbs to your little fingers, until it resembles breadcrumbs.; Being careful not to overwork the dough, quickly bring it together into a rough disc, and wrap it in cling film. Place in the fridge for at least half an hour.; While the dough is chilling, preheat the oven to 180°C/fan 160°C/Gas 4. Add the chopped strawberries and sugar to a bowl, and stir to combine.; When your dough is ready, unwrap it onto a large square of greaseproof paper, and place another one on top. Roll out the pastry to a rough round about 5mm thick.; Remove the top layer of parchment and slide the pastry on its paper onto a baking tray – I like to use a round pizza tray.; Brush the edges with the plant milk, and sprinkle and push on the flaked almonds.

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Free-form tarts are a fantastic time-saver, as they remove the need for faffing about and blind baking. You can also fill them with almost any seasonal…

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Ingredients

Ingredients
Instructions
Add the flour, ground almonds, sugar and salt to a large bowl, and stir to combine.
Add the butter in small chunks or dollops and rub it into the flour – with palms facing up, rub the mixture from your thumbs to your little fingers, until it resembles breadcrumbs.
Being careful not to overwork the dough, quickly bring it together into a rough disc, and wrap it in cling film. Place in the fridge for at least half an hour.
While the dough is chilling, preheat the oven to 180°C/fan 160°C/Gas 4. Add the chopped strawberries and sugar to a bowl, and stir to combine.
When your dough is ready, unwrap it onto a large square of greaseproof paper, and place another one on top. Roll out the pastry to a rough round about 5mm thick.
Remove the top layer of parchment and slide the pastry on its paper onto a baking tray – I like to use a round pizza tray.
Brush the edges with the plant milk, and sprinkle and push on the flaked almonds.